Flaky, firm, and moist, these mackerel fillets in olive oil are a dependably delicious substitute for tuna when you want a similar experience while also avoiding mercury.

They are hand-sliced off the bone and skinned to showcase just their rich and tender meat, which makes them all-around excellent for serving as is, flaking for a sandwich, or cooking up in innumerable ways. We love stirring them into rotini for a simple, umami-rich pasta salad, or mixing with Japanese mayo and Sriracha for spicy mackerel sushi rolls.

TASTING: delicate, flaky, moist
PAIRING: sweet riesling
SERVING: chevre, marcona almonds
INGREDIENTS: Mackerel, Olive Oil, Salt
CAUGHT IN: Iberian Peninsula

Mackerel was very proud to be as it was. At sea, it was blue on silver: bright, elegant, shiny. At the table, it was “gold on blue”: Fresh, juicy, nutritious. Mistress of her destiny and her nose, Mackerel was thinking about something that had reached her ears: vacation! Never before had anyone heard but it was not asked. He learned that there are those who vacation on the mountain, on the beach, that there are those who travel by sailboat or take a cruise on the high seas. He didn’t even think twice: if some go to the sea, others go to land. And so Mackerel started to come to the coast, every year, during the summer.

– Ati Manel

Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked).