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!
|Calorie values (kJ)||987||2961|
|Calorie values (kcal)||238||904|
|of which saturated fatty acids (g)||4,6||13,8|
|of which sugar (g)||0,0||0,0|
- Fish and fish products
What fish does it contain?
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.
|FAO fishing area:||27|
|Other fishing area:||Faroe, Celtic sea, North Sea, Norwegian Sea, Skagerrak/Kattegat, west of Scottland, north-west of Ireland|
Here you can find out more about our NORDSEE certifications.