Mackerel
Mackerel fillet natural
Ingredients
Mackerel (FISH) (Scomber Scombrus) 98.4% (Wild catch FAO area no. 27 IVa. Fishing method Pelagic), salt, vinegar, smoke.
The natural mackerel fillet is a mackerel that is first filleted and then smoked. This method of smoking ensures the beautiful colour of the product and a nice mild smoke flavour. Nice on bread, toast or in a salad. Excellent in the hospitality sector for a buffet.
| Sortings | Gram/pieces |
|---|---|
| Sleeve | 100 grams |
| Dish | 150 grams |
| Dish | 250 grams |
| Dish | 500 grams |
| Dish | 1000 grams |
Mackerel fillet fiesta
Ingredients
Mackerel (FISH) (Scomber Scombrus) 97.7% (Wild catch FAO area no. 27. Fishing method Pelagic), salt, spice mix 0.8% (dried vegetables, pepper, vegetable oil (turnip)), vinegar, smoke.
The mackerel is caught in the North-East Atlantic and hot smoked on beech wood chips. The golden yellow mackerel has a high fat content and is therefore a very suitable fish species for smoking. This gives the products a specific and distinctive taste. This fish is also rich in vitamin D and Omega 3 fatty acids. Mackerel is to be praised for its versatility
| Sortings | Gram/pieces |
|---|---|
| Sleeve | 100 grams |
| Sleeve | 150 grams |
| Dish | 250 grams |
| Dish | 500 grams |
| Dish | 1000 grams |
Mackerel fillet with pepper
Ingredients
Mackerel (FISH) (Scomber Scombrus) 98% (Wild catch FAO area no. 27 IVa. Fishing method Pelagic), salt, pepper 0.4%, vinegar, smoke.
The Pepper mackerel fillet is a mackerel that is first filleted and then smoked. This method of smoking ensures the beautiful colour of the product and a nice mild smoke flavour. Nice on bread, toast or in a salad. Excellent in the hospitality sector for a buffet.
| Sortings | Gram/pieces |
|---|---|
| Sleeve | 100 grams |
| Dish | 200 grams |
| Dish | 250 grams |
| Dish | 500 grams |
| Dish | 1000 grams |
Low-bone mackerel fillet
Ingredients
Mackerel (FISH) (Scomber Scombrus) 98.4% (Wild catch FAO area no. 27 IVa. Fishing method Pelagic), salt, vinegar, smoke.
The low-bone mackerel fillet is a mackerel that is first filleted and then smoked. This method of smoking ensures the beautiful colour of the product and a nice mild smoke flavour. After the smoking process, the bones are removed and plucked by hand. These fillets are delicious on bread, toast or in a salad.
| Sortings | Gram/pieces |
|---|---|
| Sleeve | 100 grams |
| Dish | 150 grams |
| Dish | 250 grams |
| Dish | 500 grams |
| Dish | 1000 grams |
Mackerel flakes
Ingredients
Mackerel (FISH) (Scomber Scombrus) 98.4% (Wild catch FAO area no. 27 IVa. Fishing method Pelagic), salt, vinegar, smoke.
The low-bone mackerel fillet is a mackerel that is first filleted and then smoked. This method of smoking ensures the beautiful colour of the product and a nice mild smoke flavour. After the smoking process, the bones are removed and plucked by hand. These fillets are delicious on bread, toast or in a salad.
| Sortings | Gram/pieces |
|---|---|
| Sleeve | 100 grams |
| Dish | 150 grams |
| Dish | 250 grams |
| Dish | 500 grams |
| Dish | 1000 grams |
Whole mackerel
Ingredients
Mackerel (FISH) (Scomber Scombrus) 98.4% (Wild catch FAO area no. 27 IVa. Fishing method Pelagic), salt, buffered vinegar (preservative, smoke).
The mackerel is caught in the North-East Atlantic and hot smoked on beech wood chips. The golden yellow mackerel has a high fat content and is therefore a very suitable fish species for smoking. This gives the products a specific and distinctive taste. This fish is also rich in vitamin D and Omega 3 fatty acids. Mackerel is to be praised for its versatility
| Sortings | Gram/pieces |
|---|---|
| Dish | 100 grams |
| Dish | 150 grams |
| Dish | 250 grams |
| Dish | 500 grams |
| Dish | 1000 grams |
Tapas dish mackerel and salmon
Ingredients
Aquaculture product from Norway (salmon), Wild catch FAO Area no. 27 IVa. Fishing method Pelagic (Mackerel)
The mackerel is caught in the North-East Atlantic and hot smoked on beech wood chips. Salmon is the number one fish in the world and an essential part of any kitchen or household. The salmon is farmed in the Norwegian Fjords. This combination dish is perfect for a drink or a nice picnic.
| Sortings | Gram/pieces |
|---|---|
| Dish | 150 grams |
| Dish | 250 grams |
Tapas dish mackerel, eel and salmon
Ingredients
aquaculture product from the Netherlands (eel), wild catch FAO area no. 27 (mackerel), aquaculture product from Norway (salmon)
The mackerel is caught in the North-East Atlantic and hot smoked on beech wood chips. Salmon is the number one fish in the world and an essential part of any kitchen or household. The salmon is farmed in the Norwegian Fjords. The eel is farmed in one of our eel farms. This combination dish is perfect for a drink or a nice picnic.
| Sortings | Gram/pieces |
|---|---|
| Dish | 150 grams |
| Dish | 250 grams |
Tapas dish mackerel
Ingredients
Mackerel 98.2%, salt 1.3%, vinegar 0.3%, fiesta herbs 0.2%, province herbs 0.2% and pepper 0.1%, smoke
Mackerel 98.2%, salt 1.3%, vinegar 0.3%, fiesta herbs 0.2%, province herbs 0.2% and pepper 0.1%, smoke
| Sortings | Gram/pieces |
|---|---|
| Dish | 150 grams |
| Dish | 250 grams |