Frozen Skin-On Mackerel Fillets
Frozen Skin-On Mackerel Fillets
Shipping Information
Shipping Information
We ship all orders via overnight delivery to ensure maximum freshness. All seafood is flash-frozen and packed with dry ice in insulated containers.
Product Details
Product Details
Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.
Returns & Refunds
Returns & Refunds
Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.
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Frozen Skin-On Mackerel Fillets
Rich, dark-fleshed and unapologetically savoury, with a glossy skin that crisps in minutes. This is the cut for anyone who wants dinner on the table in ten minutes with only a frying pan and a lemon.
What It Is
Mackerel, filleted and portion-cut with the skin left on and the pin bones pulled. Each fillet is a single serving, so there is nothing to trim and nothing to portion out.
Where It Comes From
Purse-seined in the north-east Atlantic and processed aboard or at the landing plant, then blast-frozen within hours of the catch. The short gap between catching and freezing is what keeps an oily fish from turning bitter.
Specifications
- Cut: fillet, skin on, boneless
- Net weight: 2 kg per box
- Portion: even fillet sizes for consistent cooking
- Skin: glossy, silver-blue, unbroken
- Flesh: firm, dark, moist
Condition on Arrival
Raw and frozen, layered with film so the fillets separate cleanly. Arrives sealed with gel ice in an insulated liner, hard frozen with no soft edges.
Storage
Keep at -18 C or colder. Thaw in the refrigerator for six to eight hours, then cook the same day. An oily fish does not improve with time once thawed, so do not hold it overnight.
Shelf Life and Cold Chain
Best before 12 months from the production date on the box. Do not refreeze after thawing. Kept frozen from landing through delivery.
How to Cook It
Score the skin lightly, salt it and leave it for ten minutes, then lay it skin down in a hot dry pan and press flat for the first thirty seconds. It will release on its own once the skin has set. Finish with lemon and black pepper, or glaze with a soy and mirin reduction in the last minute. It also grills well over charcoal and holds up to a hot bake with herbs and tomatoes.
Allergens and Compliance
Contains fish. Packed in a facility that also handles crustaceans and molluscs. Not suitable for anyone with a fish allergy. This is a food product and no health, medical or nutritional claim is made for it.
