Smoked mackerel
Aromatic pleasure for people who like robust flavor.
Our hot-smoked mackerel is always a treat, in a delicious dinner with friends or as a fillet for a quick snack. Beech wood is commonly used for smoking because the smoke gives the mackerel its characteristic robust aroma – simply delicious!
Nutritional information |
100g | portion |
|---|---|---|
| Calorie values (kJ) | 987 | 2961 |
| Calorie values (kcal) | 238 | 904 |
| Fat (g) | 17,9 | 53,7 |
| of which saturated fatty acids (g) | 4,6 | 13,8 |
| Carbohydrates (g) | 0,0 | 0,0 |
| of which sugar (g) | 0,0 | 0,0 |
| Protein (g) | 19,1 | 57,3 |
| Salt (g) | 1,2 | 3,6 |
Nutritional information
Smoked mackerel
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Allergens
- Fish and fish products
Allergens
Smoked mackerel
What fish does it contain?
Mackerel
Mackerel are relatives of the tuna fish and have been a top-ten most popular fish species for years. They are particularly appreciated for their aromatic meat and their rich content of natural omega-3 fatty acids. While the meat is brownish-red, juicy and flavorful, it is especially enjoyed smoked – preferably still warm immediately after smoking. Since you rarely get to enjoy it immediately after smoking, just warm the smoked mackerel up in the oven for a short time before serving. Whether it’s grilled, smoked or oven-baked – mackerel is always a pleasure.
Fishing area
| FAO fishing area: | 27 |
| Other fishing area: | Faroe, Celtic sea, North Sea, Norwegian Sea, Skagerrak/Kattegat, west of Scottland, north-west of Ireland |
| Fishing method: | Schleppnetze |
| Sustainable fisheries: | - |
