{"title":"Tinned Mackerel","description":"\u003ch2\u003eWhat Is Tinned Mackerel?\u003c\/h2\u003e\n\u003cp\u003eMackerel is a small, oily fish, and one of the most naturally flavourful options in tinned fish. It has a firmer texture and a stronger, more assertive taste than sardines, which makes it a good match for bold flavours like mustard, chilli, tomato, coconut, and vinegar, without being overpowered. The tinned mackerel in this collection use Atlantic and chub mackerel, both hand-filleted and packed by small Portuguese and British producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eShop Tinned Mackerel by Style\u003cbr\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eMackerel in Olive Oil \u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe simplest way to eat mackerel, clean, briny and letting the fish's natural richness come through.\u003c\/p\u003e\n\u003ch3\u003eMackerel in Spiced Olive Oil\u003c\/h3\u003e\n\u003cp\u003eThe same base, lifted with chilli and spice. An adventurous next step..\u003c\/p\u003e\n\u003ch3\u003eMackerel in Moqueca Sauce\u003c\/h3\u003e\n\u003cp\u003eA Brazilian-inspired sauce built on coconut milk, peppers, tomato and garlic. Sweeter and richer than a typical tomato sauce, and a genuinely different way to eat tinned fish.\u003c\/p\u003e\n\u003ch3\u003eMackerel Escabeche\u003c\/h3\u003e\n\u003cp\u003eA Spanish and Portuguese pickling technique using vinegar, oil and aromatics. Sharper and tangier than an oil-packed tin, and excellent served cold.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eOur Mackerel Brands\u003c\/h2\u003e\n\u003ch3\u003eNuri\u003c\/h3\u003e\n\u003cp\u003eThe historic Pinhais cannery in Matosinhos, Portugal, hand-wraps its tins in the same coloured paper it has used since the 1930s. Their spiced olive oil mackerel follows the same traditional, hand-packed process as their famous sardines.\u003c\/p\u003e\n\u003ch3\u003eABC+\u003c\/h3\u003e\n\u003cp\u003eA small, experimental Portuguese cannery known for pairing classic tinned fish with unexpected, chef-inspired sauces, their Moqueca mackerel takes a Brazilian seafood stew recipe (coconut milk, peppers, tomato) and applies it to a tin.\u003c\/p\u003e\n\u003ch3\u003eJosé Gourmet\u003c\/h3\u003e\n\u003cp\u003eA Portuguese brand as known for its artist-illustrated tins and high quality fish inside them. Their mackerel fillets in olive oil follow the same hand-packing methods used across their range..\u003c\/p\u003e\n\u003ch3\u003eRockfish\u003c\/h3\u003e\n\u003cp\u003eA British seafood brand founded by chef Mitch Tonks in Brixham, Devon. Their escabeche-style mackerel applies a classic Iberian pickling technique to British fish.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eHealth Benefits of Tinned Mackerel\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eVery high in omega-3 fatty acids, mackerel is consistently one of the richest oily fish sources\u003c\/li\u003e\n\u003cli\u003eA \"best choice\" for regular eating, Atlantic and chub mackerel are classed as low-mercury by FDA\/EPA guidance, unlike the larger king mackerel\u003c\/li\u003e\n\u003cli\u003eGood source of vitamin D and B12\u003c\/li\u003e\n\u003cli\u003eRich in selenium, an antioxidant mineral\u003c\/li\u003e\n\u003cli\u003eHigh in protein \u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Eat Tinned Mackerel\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn rye or dark bread with mustard and pickled cucumber\u003c\/strong\u003e,  a classic pairing for mackerel's stronger flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlaked through potato salad\u003c\/strong\u003e with a mustard vinaigrette\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight from the tin with a squeeze of lemon\u003c\/strong\u003e, especially the olive oil or escabeche styles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoured on top of rice\u003c\/strong\u003e, the Moqueca-style tin works particularly well here\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn toast with horseradish or crème fraîche\u003c\/strong\u003e for a quick, punchy snack\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Choose the Best Tin of Mackerel\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck the species.\u003c\/strong\u003e Atlantic or chub mackerel (the type used in this collection) is a lower-mercury choice than king mackerel, which is a different, larger fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauce.\u003c\/strong\u003e If you're new to mackerel, start with our fantastic sauced or flavoured options first. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin and producer.\u003c\/strong\u003e Small hand-packing canneries in Portugal and the UK tend to use fresher fish and better oils than mass-market brands\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eIs tinned mackerel good for you?\u003c\/h3\u003e\n\u003cp\u003eYes, it's one of the richest tinned sources of omega-3 fatty acids, high in protein, vitamin D and B12, and (for the Atlantic\/chub mackerel used in this collection) low in mercury.\u003c\/p\u003e\n\u003ch3\u003eIs tinned mackerel the same as jack mackerel?\u003c\/h3\u003e\n\u003cp\u003eNo. The mackerel in this collection is Atlantic mackerel, whilst jack mackerel is a completely different species and not a \"true\" mackerel. Jack mackerel is what many supermarkets are replacing mackerel with. Read our blog post about \u003ca href=\"https:\/\/tinandbrine.com\/blogs\/tinned-fish-blog\/why-is-tinned-mackerel-not-mackerel\" title=\"Why tinned mackerel is not mackerel\"\u003ethe changes to tinned mackerel\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat does escabeche mean?\u003c\/h3\u003e\n\u003cp\u003eEscabeche is a Spanish and Portuguese method of preserving cooked fish in a vinegar, oil and aromatic marinade. It gives the fish a tangier, sharper flavour than an oil-packed tin.\u003c\/p\u003e\n\u003ch3\u003eHow does mackerel compare to sardines?\u003c\/h3\u003e\n\u003cp\u003eMackerel has a firmer texture and a stronger, oilier flavour than sardines, and is generally slightly higher in fat and omega-3. Sardines tend to be milder and better for beginners; mackerel suits people who like bolder-tasting fish.\u003c\/p\u003e\n\u003ch3\u003eCan you eat tinned mackerel cold?\u003c\/h3\u003e\n\u003cp\u003eYes, all the styles in this collection are ready to eat cold, straight from the tin.\u003c\/p\u003e","products":[{"product_id":"abc-mackerel-moqueca-sauce","title":"ABC+ Mackerel Fillets in Moqueca Sauce","description":"\u003cp\u003eABC+ is changing the game when it comes to flavour. This tin pairs Portuguese mackerel with a moqueca sauce made up of coconut milk, pepper and tomato, a staple base of Brazilian and Angolan cooking, for one of the boldest, most unexpected flavours you'll find on a tinned fish shelf. The recipe was developed by chef Luís Baena and nutritionist Inês Nogueira under the ABC+ label.\u003c\/p\u003e","brand":"ABC+","offers":[{"title":"Default Title","offer_id":64276860830073,"sku":"ABC-MAC-MOQ-01","price":10.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/ABC_mackerel_moqueca_front_1.png?v=1793968610"},{"product_id":"nuri-mackerel-spicy-olive-oil","title":"Nuri Mackerel in Spiced Olive Oil","description":"\u003cp\u003e\u003cspan\u003eFirm, meaty mackerel fillets packed in olive oil with a warm piri piri chilli kick, from the same Matosinhos cannery behind Nuri's celebrated sardines. Since 1920, Pinhais has canned fish by hand in Matosinhos, Portugal, using the same traditional methods and equipment that's made them so famous. The fillets are cooked before being packed in olive oil with chilli, cloves, black pepper and bay leaf.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nuri","offers":[{"title":"Default Title","offer_id":64276862140793,"sku":"NUR-MAC-SOI-01","price":5.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Nuri_mackerel_front_2.png?v=1793967170"},{"product_id":"jose-gourmet-mackerel-olive-oil","title":"Jose Gourmet Mackerel Fillets in Olive Oil","description":"\u003cp\u003eAtlantic caught flaky mackerel fillets in olive oil and salt, with a lightly cured aroma. José Gourmet was founded in Portugal in 2008 by Luís Mendonça and Adriano Ribeiro, best known for wrapping their tins in illustrations commissioned from nearly 90 Portuguese artists and designers, so each can doubles as a small piece of art.\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"Default Title","offer_id":64357841666425,"sku":"JOS-MAC-OLI-01","price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Jose_gourmet_mackerel_olive_oil_front_1.png?v=1793965324"},{"product_id":"rockfish-bay-mackerel-escabeche","title":"Rockfish Bay Mackerel Escabeche","description":"\u003cp\u003eWhole Bay Mackerel, steamed and hand-skinned, then preserved in a light escabeche pickle of olive oil, vinegar, and DOP paprika. Rockfish's fishmongers hand-select the mackerel and prepare it within hours of landing at their Brixham quayside. Wild-caught, boneless, and ready to eat straight from the tin.\u003c\/p\u003e","brand":"Rockfish","offers":[{"title":"Default Title","offer_id":64357843304825,"sku":"ROC-MAC-ESC-01","price":6.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Rockfish_mackerel_escabeche_front_1.png?v=1793965091"}],"url":"https:\/\/tinandbrine.com\/collections\/tinned-mackerel.oembed","provider":"Tin \u0026 Brine","version":"1.0","type":"link"}