Hot Smoked Mackerel

Hot smoking is the process of curing fish by smoking to an optimum temperature of 70°C in order to cook the flesh.

To create the rich smoke flavour we use the finest beech chips to give an authentic smoke taste.

After smoking the fish for a number of hours the products are then ready to eat.

 Prepacked Products

Darfesh Skin Pack Mackerel, fillets & boneless stripsretailHotSmokedFillets

  • Plain
  • Peppered
  • Sweet Chilli
  • Lemon Parsley
  • Sweetcure


Counter Products

Hot smoked mackerel fillets, produced in bulk boxes of 1-2kg