Our smoked mackerel fillets are smoked over oak until cooked through, so they arrive with you ready-to-eat. They are as delicious either hot or cold, be that flaked through a kedgeree, warmed through in a bit of foaming butter or broken into a salad with potatoes and leafy butterheads. Depending on fish size, pack may contain 2 or 3 fillets.Richard and the team at Severn & Wye have been curing and smoking fish for more than 30 years. They smoke and cure traditional fare like kippers and trout, as well as making our fish pâtés and expertly smoked and cut sides of salmon and trout in the heart of the forest of Dean. They are expertly smoking and curing land-based salmon from Iceland & Norway, a sustainability gamechanger, and we are proud to be the change alongside them by promoting this farming method.
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