Les Mouettes d’Arvor Mackerel in Muscadet Wine & Herbs


Often translated as Mackerel in Wine and Herbs, which we feel rather misses the point. While that is not completely incorrect, it doesn’t tell the real story. These are mackerel fillets in white wine vinegar, Muscadet white wine, and aromatics–or, to put it another way, in Court-bouillon. A classically French preparation for fine seafood. While this can certainly be eaten straight from the tin, we recommend warming them slightly and having some plan for the broth (if you need suggestions, please ask).

174g tin

Pictured warmed with a salad dressed in mustard vinaigrette.

In stock

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Ingredients: Mackerel fillets 60%, marinade (water, alcohol vinegar, white wine vinegar (sulphites), Muscadet white wine (sulphites) 3%, natural flavor), aromatics 7% (lemon, onion, carrot, pickle, pepper) , salt.


  1. Beverly Mullineaux (verified owner)

    Since it is too warm to cook anything today, it seemed like the perfect time to try this. The flavor could best be described as bright. While I didn’t taste the muscadet, I think the bone dry wine played well with the lemon and produced a very refreshing broth. The fish itself had a lovely skin, and the carrots, onions, lemon, and pickles provided a colorful contrast. You could definitely taste the citrus flavor in the fish. I think the broth could make a nice salad dressing, and I wound up adding some of it to a glass of water. It would probably be good in vodka, but it’s too early in the day.

    I would not eat this on a daily basis, but I will definitely keep it in my pantry. There are a few ideas I would like to try with it as a warm dish.

  2. Michael Greenberg (verified owner)

    This tin is the first I had from Mouettes d’Arvor: back in January, just as part of a cheeseboard; this evening, tossed with some spaghetti and black pepper. I like their other stuff, but this remains far and away my favorite—one of my favorite mackerel offerings out there.

    The most striking thing to me about this tin is how incredibly tender the fish is—room temp out of the tin, but also warmed and pretty vigorously tossed with pasta. Many species of mackerel end up tasting a bit dry unless they’re packed in oil, but these are just a perfect texture.

    The “wine sauce with aromatics” is intensely floral and gently sharp—you can taste the vinegar from the marinade. Vinegar is a normal part of court bouillon—it’s meant to hide “fishy” flavors—but it comes across noticeably her. It’s not unpleasant, but next time I’d add some butter or a good (but not too sharp) olive oil to temper the intensity. The wine + vinegar + citrus seems like it shouldn’t play well, but everyone cooperates to create a lovely bouquet.

    The photo of the tin contents is on point, though both times my tin held far fewer aromatics than what’s in the photo, which is opulently be-pickled. The ingredients list includes “chilli”, but I could detect no heat of any kind.

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