British mackerel preserved in a light pickle. Plump mackerel fillets in an olive oil and paprika escabeche.
Serving tip: try these mackerel fillets in a salad and use the paprika olive oil as a dressing or on toast with softened shallot and paprika-infused mayo.
More about the mackerel:
The Bay Mackerel is caught in British waters. The best and freshest are hand-selected before being shipped the short journey to Asturias, Spain (about the distance from Dartmouth to Aberdeen) where the mackerel is steamed and scissor-prepared using traditional artisanal methods.
More about Rockfish:
The Rockfish tinned fish project brings together the freshest, highest quality British fish with Spanish artisanal know-how. Founder and CEO of Rockfish, Mitch Tonks decided to look to Spain because he was impressed with the artistry still practised in the canneries there. The canneries he visited in Britain were high-volume and efficient but lacked the artisanal edge that he was after. The care and attention that goes into canning in the Spanish cannery Rockfish works with means that the high quality of the fish is maintained and even enhanced.
