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Our mackerel is responsibly wild-caught by family-owned boats in the Northeast Atlantic during the winter months when the fish is at its fattiest for peak quality and taste. It’s then hand-cut, sweet-cured, and slowly smoked over beechwood before being hand-packed into our tins with Spanish olive oil infused with crushed chilis and garlic. Enjoy over a steaming rice bowl with veggies, on crispy toasts, or stirred into pasta puttanesca. [Description provided by Fishwife.] Mackerel (Fish), Olive Oil, Demerara Sugar, Salt, Crushed Chili, Garlic.
