A simple, fresh and light recipe!

The mackerel fillets are cooked in a court bouillon (court bouillon or court bouillon is a quickly cooked broth for poaching fish or seafood. Wikipedia) before being canned by hand to preserve the flavors and tenderness of their meat.

They are then coated in a light marinade flavored with dill, pink berries, and a hint of lemon bergamot to reveal the delicacy of the mackerel.

Consume without moderation!

Mackerel is a migratory fish that travels in large schools. In winter, mackerel stays in deep waters; in spring, it migrates closer to the coast where it finds more food. It is fished between mid-January and mid-March. It contains many valuable nutrients such as omega-3 fatty acids, vitamins A, B, and D, magnesium, selenium, iron, and iodine.

Canned mackerel is often produced with even greater care than, for example, canned sardines, where the fish is pickled whole. The mackerel, on the other hand, is first carefully filleted and gutted by hand. This means our canned mackerel contains no bones, scales, or heads, making it a great choice, especially for beginners.