Hot Smoked Products
Our mackerel is sourced from the cold waters of the North East Atlantic Ocean from suppliers with whom we have been dealing with for several decades. The key to our high quality starts with the fish itself and we have aligned ourselves for many years against the best suppliers to ensure we source the highest quality fish.
The fish is hand filleted by a dedicated, highly trained and skilled team and brined in salt water, which is essential for the hot smoking process.
Our hot smoked mackerel products are all ‘Ready to Eat’. The mackerel is hot smoked in kilns on a smoke cycle which culminates at a temperature equivalent to 70oC for 2 minutes (i.e. cooking of the flesh or the coagulation of the proteins).
We use a mix of softwoods to create a subtle, but distinct smoke flavour evident to smell and taste. This softwood also produces a beautiful golden brown colour to the flesh.
All ‘Ready to Eat’ product is produced in a dedicated high risk department with a team of quality control officers continually monitoring the product.
These products are available in Darfresh Skin Packs.
Current products available include:
- Smoked Mackerel Fillets
- Peppered Smoked Mackerel Fillets
- Lemon and Parsley Smoked Mackerel Fillets
- Piri Piri Smoked Mackerel Fillets