Les Mouettes d’Arvor Mackerel Fillets in Escabeche


Often translated as “marinade” or “pickle” or “sauce” escabeche is none of these and all of these. This was a method of preserving the catch before canning existed, and is a flavor profile familiar to generations and generations of people living along the coast Franch, Spain, and Portugal. Being oil, vinegar, herbs, and spices it is essentially a vinaigrette. Many people eat these fillets straight from the tin. We like to whisk the escabeche until it emulsifies into a sauce that will cling deliciously to the meats.

169g (5.96 oz) tin

Pictured with fettuccine, its own sauce, chives, and scallions.

In stock

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Ingredients: Mackerel fillets 56%, water, alcohol vinegar, sunflower oil, white wine vinegar (SULPHITES), spices, concentrated tomato puree 2.5%, white wine 2% (SULPHITES), stabilizers: guar gum and carob seed meal, salt, flavorings, coloring: paprika.

A simple method for emulsifying escabeche to make a sauce for serving.

We also sell the frother used in these videos.


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