C&C - Whole Smoked Irish Mackerel x2

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** Click & Collect only **

A pair of freshly smoked Irish mackerel, hot smoked on the bone with beechwood smoke. *

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.


Caught at sea, NW Coast of North Ireland & Scotland


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


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

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.


 “You can’t separate the artisan food business in Ireland from our geography… our landscape is at the heart of what we create. What we have in Ireland is wonderful raw material and we have the skills to bring those raw materials on, through husbandry” 


Read more about our fish

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