Skin-On Mackerel Fillets

Neat flank fillets with the dark, tiger-striped skin left on, frozen flat so they stack without sticking together.

What It Is

Fillets cut from the flank of the fish and trimmed of pin bones, with the skin left on as a natural barrier that keeps the flesh moist. The meat is firm, moist and oily, with a savoury depth that stands up to char and acid. Sold as two mirror-image fillets per fish.

Where It Comes From

Caught in cold northern water and filleted on shore, then frozen flat within hours so the flesh sets without bending.

Specifications

State on Arrival

Arrives frozen flat and hard. Fillets should be separate, not 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 at -18 °C because of the oil content; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.

How to Cook It

• ('Pan-fry: skin-side down in a dry hot pan for 4 minutes, then flip for 1–2 minutes.', 'Grill: brush with oil, grill skin-side up 3 minutes, then skin-side down 3 minutes over medium coals.', 'Bake: 200 °C for 10–12 minutes with lemon and herbs.', 'Cure: salt for 20 minutes, rinse, pat dry and sear for a firmer bite.')

Allergens

Contains fish. Packed in a facility that also handles crustaceans and molluscs.