Whole mackerel smoked with care in beech wood, which brings out the character and maturity of the fish. It is an indispensable side dish for your legumes and a cherished appetizer for tsipouro or ouzo.
Without preservatives
Serving: Open the vacuum and lightly roast, fillet the mackerel, add olive oil and lemon and enjoy it in your salads or as a side dish for your legumes
Keep refrigerated
Ingredients: mackerel, salt, natural smoke
Allergens: fish, (may contain sulphites and molluscs)
(scientific name: Scomber Scombrus)
It is a pelagic fish that belongs to the same family as the pollock. The mackerel lives at the bottom of the sea, without moving or feeding. In Spring it rises to the surface and closer to the shore, to feed. The fish caught in the spring are thin, and their processing gives us the so-called "chiro". The ones caught in Autumn are fatter.
