Smoked mackerel, peppered or plain
Our mackerel is caught in the North East Atlantic, far off the northern most tip of Orkney. It is then smoked over oak wood for 6-8 hours in a very long non automated kiln – giving the mackerel a very delicate smoky flavour. You’ll be pleased to hear that we don’t use any dye or preservatives in our mackerel either. This gives them a wonderful paleness and moistness, incomparable to any of their supermarket cousins.