Plain Smoked Mackerel

Mackerel… convenient, tasty and ideal as part of a healthy diet. Rich in Omega 3, leading heart associations recommend eating oily fish like mackerel and herring at least three times a week. Our Smoked Mackerel is a delicious and healthy treat.

Caught in the cool clear waters of the Atlantic off the West Coast in the rich marine feeding grounds found in this area. Connemara Smokehouse Plain Smoked Mackerel is full of flavour and is sourced locally when fish size and oil content are suitable. Only the finest Mackerel caught is selected by the Connemara Smokehouse. The mackerel is traditionally cured, slowly hot smoked making a succulent, ready to serve dish that is free from any artificial additives or preservatives. This process achieves the unequalled delicate yet rich flavour that the Connemara Smokehouse are famous for. You can be sure of a fresh quality smoked product ready to compliment any meal.

Smoked Mackerel in both plain or peppered variety is great for summer salads or if you fancy trying your hand at making a smoky pate or dip, this is a wonderful addition.

Check out our Connemara Smokehouse Recipes.

We are delighted to announce that our Wild Smoked Mackerel won the Bronze medal at the prestigious Great Taste Award in London 2005. Read more about our Award Winning Smoked Fish in Connemara Smokehouse Awards.

Peppered Smoked Mackerel

Our Peppered Smoked Mackerel is a more spicy version of the plain smoked mackerel. These peppered smoked mackerel fillets have a full robust flavour and the fine tradition of hot smoked seafood.

Peppered Smoked Mackerel is rich in omega 3 and is a wonderfully, healthy treat. Our mackerel is sourced locally in the cool, clear, Atlantic waters where we experience rich feeding grounds and an abundance of excellent fresh fish. Only the finest mackerel is selected when the fish have reached the optimum size and oil content for smoking.

The fillets are ready to eat, sprinkled with cracked black pepper, which beautifully complements the mackerel flavours. The black pepper gives the fish a little extra kick and is excellent served hot or cold and is great for salads, pates and dips.

If you mix 50% mayonnaise and 50% sweet chilli sauce together, put a dollop of the mixture on some bite sized pieces of toast and top with a flake of peppered or plain smoked mackerel, it makes a wonderful appetiser for any meal.

Check out our Connemara Smokehouse Recipes.