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This oil-rich fish is traditionally caught in the cold waters of the Northeastern Atlantic. This hot smoked fish delicacy retains the rich aromas of the natural hardwood smoke flavors.
This should be enough smoked salmon to feed your party of smoked fish fans!
Mackerel (Scomber scombrus), salt, black pepper and red paprika.
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
It sure is. You can extend the shelf life of your fish for up to 6 months by popping it in the freezer, then thawing it in the fridge (set below 40°F) when you’re ready to enjoy. Just avoid re-freezing if you’d like to preserve the superior texture, flavor, and color of the fish.