{"product_id":"norwegian-mackerel-fillets","title":"Norwegian Mackerel Fillets, Frozen","description":"\u003cp class=\"lead\"\u003eFillets 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.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eBoneless 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught 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.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eAtlantic mackerel, \u003cem\u003eScomber scombrus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eBoneless side fillets, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 220 g per fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e8 to 9 fillets per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen 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.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eA fillet this size cooks in minutes, so have everything else on the plate before the pan goes on.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalt grill\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMiso simmer\u003c\/strong\u003e bring white miso, mirin and sake to a bare simmer, lay the fillets in skin up and poach for 8 minutes without stirring.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHerb sear\u003c\/strong\u003e press the flesh side into chopped thyme and parsley, sear it flesh down first, then finish skin down until crisp.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVinegar marinade\u003c\/strong\u003e cover the fillets in rice vinegar for 20 minutes, drain, and serve cold with sliced onion and cracked pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JOSEPH WILLIAMS","offers":[{"title":"Default Title","offer_id":68029383016553,"sku":"JW-003","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/norwegian-mackerel-fillets-1.jpg?v=1794365493","url":"https:\/\/jowifast.shop\/products\/norwegian-mackerel-fillets","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}