Description
Mackerel Fillets skin-on and boned
Mackerel is excellent for your weekly dose of oily fish! Yum!
The traditional accompaniments of green gooseberry for mackerel counteract the natural oiliness.
Best cooking method: Grill, cook over charcoal, wood or peat fire, poach in white wine, roll fillets in oatmeal and fry like herring. Sauces include gooseberry, mustard, and horseradish.
2 KG
COOKING INSTRUCTIONS
- Defrost in refrigerator for 6 hours
- Grill 8 – 10 Mins
