Ingredients: Mackerel (70.8%) (Scomber japonicus), extra virgin organic olive oil (28%), and salt.
Boneless and skinless mackerel fillets are something of a revelation to people who try them for the first time. Many tuna lovers decide they like mackerel better than any tuna. And many sardine lovers decide they like mackerel better than any sardine. Not to be confused with the larger varieties of mackerel that can be cause for mercury concerns, the mackerels used to make all of our boneless and skinless fillets and all of our small whole mackerel products are the kind of fish we should all be eating more of. Smaller fish, lower on the food chain, with quick reproductive cycles.
Pictured as cakes with cucumbers and mayonnaise.
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