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Mackerel

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Mouth-watering Mackerel from the North Atlantic.

Our tasty mackerel is most typically caught in the North Atlantic. Scomber - scombrus, as it is sometimes called – although not by many – travel in huge shoals that migrate towards the coast to feed on small fish and prawns during the summer.  They are a long slender fish often reaching 60cm in length and they’re fast, very fast. Nutritionally they are rich in Omega 3 and when mackerel are caught they have reached their optimum fat content.

The mackerel season starts in October when the fish begin their migration from Norway and head south. They are caught in the cold North Atlantic waters then held in chilled tanks, which keeps them at their best. There is also an annual quota to conserve stocks. The fish are then taken to a canning plant, like our Group plant in Peniche in Portugal, where all sorts of clever, high-tech canning things happen to them, to make sure the mackerel reach you in the same great condition they were caught.

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Three tasty new ways to enjoy Mackerel from John West

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