The mackerel émietté with wakamé seaweed, red curry and mandarin zest puts the mackerel in the foreground.

Mackerel is particularly popular in canning and is caught at the optimal time of the season in the Celtic Sea or the North Sea. The fishing season runs from October to February, when the fish's fat content is at its highest in these waters (at least 20%). This high fat content is essential for the quality of the recipe and guarantees a tender texture when eaten.

The entire process takes place in the canning factory. After boiling in water and then cooling, the mackerel fillets are carefully removed with scissors and incorporated into the preparation. The combination with wakamé seaweed, originally from Japan and cultivated on the Breton coast, was chosen for its delicacy, maritime flavor, and exceptional resistance to heat treatment during sterilization.

To complement the characteristic flavor of mackerel, a red curry was selected. This curry impresses with its fragrant, subtle, yet spicy flavor profile of "red" spices: paprika, turmeric, coriander, cumin, black pepper, fennel, mustard, fenugreek, cayenne pepper, ginger, cinnamon, cardamom, and cloves.

For a fresh note and a hint of citrus aroma, the peel of the Mikan mandarin orange was added. This mandarin variety, highly prized in Japan, is characterized by its clear, sweet flavor and very low acidity without any bitter notes.