Frozen Mackerel Fillets

Overview

Skin-on fillets put into the freezer immediately after harvesting, keeping the dark gloss of the skin and the moist, firm flesh beneath it. The flavour is robust and savoury rather than delicate, and each fillet is already portion-cut so there is no cleaning down to do.

Why You Will Love It

• Skin-on fillets, portion-cut and ready to cook as they come
• Flash-frozen after harvest to hold the rich flavour and moist texture
• Neatly trimmed, removing the heavy filleting work from your kitchen
• An oily fish, naturally rich in omega-3 and protein
• Holds its shape well under a hard sear, on the grill, or in the oven
• A quick-cooking option for busy weeknights and casual seafood meals

Ways to Enjoy

Pan-fry — lay skin-side down in a hot pan until the skin turns crisp and golden, then flip and finish.
Grill — season lightly with lemon, herbs and salt, and grill until nicely charred.
Bake — marinate briefly and roast until the flesh is fully opaque.
Cold prep — once fully thawed it can be cured or sliced for sushi-style serving. Always cook fish thoroughly unless you are confident in your supplier and handling.

Storage

Store at -18°C or below. Thaw in the refrigerator and do not refreeze after complete thawing. Keep the packaging tightly sealed to prevent freezer burn, and cook promptly once defrosted.