Ingredients: mackerels (70%), olive oil (23%), chili pepper (1%), cucumber, carrot, pepper seed, clove, and salt.
The terms “spiced” and “spicy” are used pretty much interchangeably in the tinned fish world, to mean two different things: with a hot pepper (or hot pepper flavor), and with cloves/bay/carrot/hot pepper. There are many examples of both terms being used to mean both things.
We are so frustrated by how widespread this confusing inconsistent usage is that we’ve gone through our entire product line to correct the incorrect ones such that our description of “spiced” or “spicy” will always indicate which it really is, regardless of the packaging. “Spicy” = with hot pepper flavor. “Spiced” = with the cloves/bay/carrot/hot pepper flavors.
Hream McDan (verified owner) –
Best spiced mackerel! It edges out Nuri spiced mackeral because this Briosa has the superior moisture and texture. Brilliant spiced flavors and the “little bit of zip” description is very fitting. Each bite has a tiny amount of chew that is perfect and not over-the-top like Patagonia mackerel chew … it is an absolute perfect medium texture that also doesn’t get stuck between in your teeth like many other tinned mackerel does so easily. (That’s not just me, right?)
It’s honestly difficult to imagine that a better spiced mackerel exists. Briosa Gourmet is to spiced mackerel as King Oscar is to Mediterranean mackerel. And that is a huge, huge compliment. Get this tin.