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  • Whole Smoked Mackerel Pair

Smoked mackerel are produced using the hot smoked method – that is, cooked and smoked simultaneously – after brining. Whole smoked mackerel are particularly succulent and delicious because they are effectively cooked on the bone. Their skins takes on a beautiful golden patina in the smoker, so they make a particularly eye–catching display as part of a large seafood platter.


Whole Smoked Irish Mackerel x2

Temporarily out of stock

A pair of freshly smoked Irish mackerel, hot smoked on the bone with beechwood smoke. *Please note this item is Click & Collect only.*


Irish Mackerel FISH (Scomber scombrus) 97%, salt 3%, beechwood smoke & seasonings
may contain bones


Caught at sea, NW Coast of North Ireland & Scotland

How to prepare smoked mackerel

These are ready to eat, but can be heated through gently in an oven. These are smoked whole on the bone, but the additional succulence makes the job of removing the bones worthwhile! Always bring the smoked mackerel to room temperature before serving.


Refrigerate 0-4C
Bring to room temperature before serving.

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+353 (0) 21 481 1089

Belvelly Smoke House
Belvelly, Great Island
Cobh, Co Cork
P24 AW29, Ireland

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