Smoked Mackerel
Smoked Mackerel is a highly popular, oily fish in the UK and Ireland, primarily caught in the North Sea and Atlantic waters. It's a key product for processors and retailers.
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Seasonality
Available year-round due to processing, but fresh mackerel peaks from late spring to autumn. No specific spawning closures impact smoked product availability.
Sustainability
Many smoked mackerel products are MSC certified, indicating healthy stocks and sustainable fishing practices. Buyers should prioritise certified sources.
Culinary Uses
Versatile in salads, pâtés, and sandwiches. Popular for its rich flavour and often served flaked or as fillets in UK cuisine.
UK & Ireland Industry
Significant processing occurs in Scotland and Cornwall. A staple in retail, foodservice, and a valuable export commodity for the UK and Ireland.