Boneless Mackerel Fillets
Half-fillets trimmed off the bone with the patterned skin left on, frozen flat so they stack without sticking. Rich, firm and built for a hot grill.
What It Is
Half-fillets cut from the flank and trimmed of the main bones, with the skin left on as a natural barrier that keeps the meat moist. The skin is iridescent blue-green banded over silver. The meat is firm, oily and savoury, with a depth of flavour that stands up to char, salt and citrus without drying out.
Where It Comes From
Caught in the cold North Atlantic and filleted on shore, then frozen flat within hours so each piece sets without bending.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Cut | Boned half-fillet, skin on |
| Skin | Iridescent blue-green banding |
| Flesh | Firm, oily, savoury and rich |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen flat and hard. Pieces should be separate rather than welded into a block; if they have thawed, cook them the same day.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw in the refrigerator for 6–8 hours, skin side up on a rack.
- Pat the skin bone-dry before it goes into the pan.
- Do not refreeze after thawing.
Shelf Life & Delivery
Best within 6 months of the production date at -18 °C because of the oil content; cook within 2 days of thawing. Shipped frozen with gel ice.
How to Cook It
- ('Grill: salt lightly, grill skin down over medium coals for 4 minutes, then flip for 2.', 'Pan-fry: skin down in a dry hot pan for 4 minutes, then flip for 1–2 minutes.', 'Teriyaki: sear, then glaze with soy, mirin and sugar until the sauce coats the skin.', 'Bake: 200 °C for 10–12 minutes with lemon and herbs.')
Allergens
Contains fish. Packed in a facility that also handles crustaceans and molluscs.