- One of the best sources of omega 3 fats
- Abundant around the Cornish coast and sourced from Cornish fishing ports
- Available Jan-Mar and June-Oct
- Serve barbecued with an acidic punch of sharp fruit compote
Common in all UK waters, mackerel is a magnificent fish, with gorgeous blue-black stripes along its back, and a bright silver underbelly. It’s a fast, predatory feeder, whose dark, oily meat is rich in Omega 3 and has some of the best flavour money can buy. Freshly caught and gutted, then placed onto the barbecue as soon as possible, we think mackerel needs little else except a squeeze of lemon and a fair twist of cracked black pepper to be enjoyed at its best. If you are feeling cheffy however, mackerel fillets love a little bit of acidity, so why not try with a balsamic and gooseberry compote or a salsa verde, for some top notch dining.
Fresh fish is best eaten straight away, or within 3 days. Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery - remember that oily fish does not freeze as well as white fish, so be sure to consume within 2 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.