Frozen Mackerel Steaks Skin On
Frozen Mackerel Steaks Skin On
Mackerel cut across the body into thick steaks, the skin silver-blue with dark wavy bands and the cut faces showing pink flesh divided by fine white membranes around a dark centre. The steaks are stacked on a white plate on a wooden board, laid in a pair on a plate by a sink, and stacked again on a board in a busy kitchen.
The flesh is rich and firm with a full flavour, and the skin crisps well. Pan-fry the steaks skin-side down, grill them, or salt them briefly before cooking to firm the flesh.
- Cross-cut steaks, skin on
- Silver-blue skin, pink flesh
- Rich, firm and full-flavoured
- Pan-fry, grill or salt-cure
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
What you are getting
Cut, trimmed and packed cold, this selection is chosen for clean flavor and a texture that holds up in a hot pan or on a cold platter. Follow the pack for storage and preparation.
Delivery & Storage
Every order leaves packed cold and sealed for the trip. Keep chilled selections cold, move frozen selections straight to the freezer, and follow the directions on the pack.
If anything arrives warmer than it should, set it aside and reach out before cooking.
