{"product_id":"boneless-mackerel-fillets","title":"Boneless Mackerel Fillets","description":"\u003cp\u003eHalf-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.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eHalf-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.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eCaught in the cold North Atlantic and filleted on shore, then frozen flat within hours so each piece sets without bending.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoned half-fillet, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIridescent blue-green banding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm, oily, savoury and rich\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen flat and hard. Pieces should be separate rather than welded into a block; if they have thawed, cook them the same day.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 6–8 hours, skin side up on a rack.\u003c\/li\u003e\n\u003cli\u003ePat the skin bone-dry before it goes into the pan.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest 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.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eGrill:\u003c\/strong\u003e salt lightly, grill skin down over medium coals for 4 minutes, then flip for 2.', '\u003cstrong\u003ePan-fry:\u003c\/strong\u003e skin down in a dry hot pan for 4 minutes, then flip for 1–2 minutes.', '\u003cstrong\u003eTeriyaki:\u003c\/strong\u003e sear, then glaze with soy, mirin and sugar until the sauce coats the skin.', '\u003cstrong\u003eBake:\u003c\/strong\u003e 200 °C for 10–12 minutes with lemon and herbs.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JORDAN MORGAN","offers":[{"title":"Default Title","offer_id":69741381648418,"sku":"JM-005-2K","price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/7906\/3074\/files\/boneless-mackerel-fillets-1.jpg?v=1794364716","url":"https:\/\/jomobuy.shop\/products\/boneless-mackerel-fillets","provider":"JORDAN MORGAN","version":"1.0","type":"link"}