This mackerel is cured with salt and sugar and then cold-smoked using the Carpier technique, resulting in a deep, rich flavor and a delicate, buttery texture. After smoking, the mackerel is marinated in apple vinegar, adding freshness and balancing the natural richness of the fish. Each fillet weighs approximately 90 grams, with 4 to 5 fillets per container. The oil is smoked and of high quality (50% extra virgin olive oil and 50% sunflower oil). Perfect for vinaigrettes or smoked mayonnaise.
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