Fresh Mackerel Fillets Skin On

Mackerel fillets left skin-on, the skin a deep blue-black with the broken striping that runs the length of the fish. The flesh beneath is pale and firm, cut clean so you can see how tightly the flakes are packed.

Mackerel is an oily fish, which is exactly why it carries so much flavour and stays moist under high heat. Grill it, pan-sear it skin-side down until it crisps, or cure the fillets briefly with salt and vinegar.

• Skin-on fillets, cut clean
• Deep blue-black mottled skin
• Rich oily flesh — hard to dry out
• Grill, pan-sear or cure

Keep frozen at -18°C or below. Cook thoroughly before eating.