Woodcock Smokery Hot Smoked Mackerel

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The success of the hot smoked mackerel is down to a three step process which ensures the maximum retention of fats, combined with hard-wood smoke and maillard effect, caramelising the natural sugars in the fish, contributing to the authentic and natural colouration that other, artificially dyed fish seeks to replicate. These fats are widely recognised to be hugely beneficial as part of a healthy diet.

Eat at room temperature, or just heat through in the oven so the oils begin to loosen.