Fillets cut and frozen the same watch they came aboard, so the silver skin is still bright and the flesh under it has not had time to soften.

What It Is

Boneless side fillets of mackerel, pin bones pulled, skin left on. The skin keeps its blue-green banding over silver, and the flesh beneath is firm with a visible flake that separates into neat segments once cooked.

Where It Comes From

Caught in Norwegian coastal waters in the cold months when the fat is at its highest, then filleted on board and frozen within the hour. The fillets are interleaved and packed flat so they separate cleanly without a knife.

Specifications

State on Arrival

Frozen flat, skin side up, with no ice glaze and no freezer burn at the edges. The banding on the skin should still read clearly once the fillet is out of the box.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator for 4 to 6 hours, skin side up on a rack so any liquid drains away. Pat the skin completely dry before it meets heat, or it will steam instead of crisping. Do not refreeze.

Shelf Life and Delivery

Best within 10 months of the production date on the box. Shipped in an insulated liner with dry ice and arrives hard frozen; keep it frozen until the day you cook it.

How to Cook It

A fillet this size cooks in minutes, so have everything else on the plate before the pan goes on.

• Salt grill score the skin twice, salt it for 10 minutes, wipe the salt off, then grill skin side to the heat until the skin blisters and lifts.
• Miso simmer bring white miso, mirin and sake to a bare simmer, lay the fillets in skin up and poach for 8 minutes without stirring.
• Herb sear press the flesh side into chopped thyme and parsley, sear it flesh down first, then finish skin down until crisp.
• Vinegar marinade cover the fillets in rice vinegar for 20 minutes, drain, and serve cold with sliced onion and cracked pepper.

Allergen Information

Contains fish. Packed in a facility that also handles crustaceans and molluscs.