Matiz Mackerel in Organic Extra Virgin Olive Oil


We love mackerel here, and believe it’s the sustainable future of seafood. People who don’t like mackerel either have never tried mackerel, or only know the soup can bone-filled version. Try using this any way you normally use tuna, or sardines. You will be surprised at how versatile it is, and you’ll wonder what took you so long to learn about mackerel.

85g tin

In stock

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Ingredients: mackerel, organic extra virgin olive oil, salt


  1. Lawrence Kalinowski (verified owner)

    clean, fresh. mackerel is a favorite of mine and this was a delicious example. light. the oo was delicious too. thin crackers with a bit of tabasco. yum

  2. Hream McDan (verified owner)

    Not flashy, but above average moisture and texture for canned mackerel. Seasoning was solid and while I didn’t find myself *needing* extra salt, I think next time I’ll add some if I’m eating it straight from the tin again. Texture was fairly similar to the plain King Oscar mackerel tin (which is a good comparison) and wasn’t overly chewy or stringy as some lesser quality mackerel can be. Medium-firm and not too dense. Moisture was good – no hiccups were triggered here! In the plain mackerel world, I personally prefer King Oscar but it’s not a huge difference in my book. All in all, this would make for a fine ingredient as part of a larger recipe especially if you have a preference towards unflavored mackerel tins.

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