Hot Smoked Mackerel - Peppered
Smoking fish the traditional way, with no colours or preservatives is very important to Andy. He smokes over oak, peat and pine which makes these smoked peppered Mackarel fillets best enjoyed on their own or with a simple citrus salad. Smoked Mackerel preserves the natural omega-3 oils in the fish leaving it firm, beautifully moist and extremely healthy.
It takes a full 24hours to naturally smoke Andy’s fish as opposed to a couple of hours for standard dyed smoke fish. This extra attention and care, is all worthwhile because the quality of Andys fish, and the traditional smoking methods, result in really wonderful flavours and textures, acclaimed by many food critics.
Sea Fish Industry Authority has granted the Quality Award to Andy Race Fish Merchants Ltd. in recognition of their high standards of product, premises and handling practices.