Frozen Boneless Norwegian Mackerel Fillets

Norwegian mackerel is an oily fish, and that is the point: the fat carries the flavour and keeps the fillets from drying out under heat. These are boneless, skin-on fillets with a thick, plump cut and the distinct clove-shaped flakes that mark a good mackerel.

They are processed and blast frozen soon after catching, which holds the natural oils in place instead of letting them turn. The skin is left on because it protects the flesh and crisps nicely in a hot pan.

Fry skin side down until the skin is crisp, grill with a little salt and lemon, or bake with tomatoes and herbs. Thaw in the refrigerator; hot water will damage both the texture and the flavour.

• Thick, plump fillets with a garlic-clove texture
• Boneless and skin-on, with fat evenly distributed
• Blast frozen after catching to lock in freshness
• Pan fry, grill or bake for fast home meals