Smoked Mackerel From Sutherlands

Sutherlands hot roast smoked Traditionally smoke using selected aromatic oak chips using a technique perfected by five generations of fishermen.

Mackerel is filleted brined and peppered before smoking, It requires little further preparation, but it’s worth checking it for bones

Sutherlands take the best quality Scottish fish, prepare it with great care and attention before dry salting or wet brining. Their traditional kiln burns whisky barrel shavings sourced from the nearby Speyside Cooperage. All Sutherland’s smoked fish is prepared, smoked, sliced, and packaged in our premises in Portsoy. Sutherlands pride themselves in not using any artificial colours or preservatives in our process. Our smoked fish is enjoyed by discerning gourmets across Scotland and beyond.

Mackerel recipes – BBC Food