Description

The majority of our mackerel is hand-line caught from the beautiful shores of St Ives Bay. Feel virtuous enjoying this little fish, rich in omega-3 oils and from plentiful local stocks. A full-flavoured, oily fish; mackerel is delicious with clean, citrus sauces and marinades. We love it grilled or barbecued with an orange and chili marinade and served with a beetroot and dill salad.

2 fillets per pack

Good To Know

Ingredients & Nutrition

Wild Mackerel (Fish)

*Denotes non-organic, produced to organic standards. 
For allergens, including cereals containing gluten, please see the ingredients in bold.

How To Store 

Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.

Why Frozen?

- Freshly Frozen to lock in taste and nutrients and to maintain quality 

- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting

- Seasonal Selections sourced at the best times for unmatched quality 

- Always Available so no more weather woes. Enjoy your favourite fish anytime

How will my fish arrive? 

Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. Your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment

Our Suppliers

The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.

How To Cook

We recommend:

Oven Baking

• Preheat the oven: Set it to 200°C (180°C fan) or 400°F.
• Prepare a baking dish: Lightly grease a baking dish or line it with parchment paper.
• Season the fish: Clean the mackerel (if not already done), then drizzle with olive oil and season with salt, pepper, lemon juice, and herbs like thyme or parsley. You can also stuff the cavity with lemon slices, garlic, and fresh herbs for extra flavour.
• Bake: Place the fish in the dish and bake for 20-25 minutes, depending on size. The fish should be cooked through and flake easily with a fork.
• Tip: For crispy skin, you can turn on the broiler for the last few minutes of cooking.

2. Pan-Frying

• Heat a pan: Add 1-2 tablespoons of oil (olive oil or vegetable oil) to a non-stick skillet and heat over medium-high.
• Prepare the fish: Clean the mackerel and pat it dry. Season with salt, pepper, and any preferred spices or herbs.
• Cook the fish: Place the mackerel skin-side down in the hot pan. Cook for about 4-5 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes until the fish is cooked through.
• Serve: Remove from the pan and serve immediately.

3. Grilling

• Preheat the grill: Heat the grill to medium-high.
• Prepare the fish: Clean the mackerel and season with olive oil, salt, pepper, and herbs. You can also marinate it in a mixture of lemon juice, garlic, and herbs for added flavour.
• Grill the fish: Place the mackerel on the grill, skin-side down. Grill for about 5-7 minutes on each side, depending on size, until cooked through and slightly charred.
• Tip: Use a grill basket to keep the fish from sticking or falling apart.

4. Smoking (if you have a smoker)

• Prepare the fish: Clean and gut the mackerel, then brine it in a mixture of salt, sugar, and spices for about 2-4 hours to enhance flavour and moisture.
• Preheat the smoker: Get your smoker ready at a low temperature (around 70-80°C or 160-180°F).
• Smoke the fish: Place the mackerel in the smoker and smoke for about 2-3 hours until the flesh is firm and has taken on a nice smoky flavour.
• Serve: Enjoy the smoked mackerel on its own or in salads, spreads, or pasta dishes.

Serving Suggestions:

• Wild mackerel pairs well with sides like roasted vegetables, potato salad, or a fresh green salad. It also works wonderfully with sauces like tartar sauce, chimichurri, or a light vinaigrette.