Products
Mackerel
Mackerel is a wild-caught fish with a bold flavour, the kind that welcomes the pan, the oven or an escabeche. At Delimar we process and individually freeze it (IQF) in two cuts: the 100-200 g steak, skin-on and boneless, and the portion, skinless and boneless. Both are packed in 20 x 500 g, 10 kg Master Case, for restaurants, hotels, supermarkets and distributors.
At your supermarket
Mackerel for the home
Skin-on steak and skinless portion, in a 500 g box
The mackerel steak is handled in size 100-200 g, individually frozen, skin-on and boneless. It is the presentation that keeps the skin, and it goes well in the pan, in the oven or in escabeche.
The portion comes skinless and boneless, likewise individually frozen, for kitchens that prefer the piece already cleaned. The two share the same packaging — 20 x 500 g, 10 kg Master Case — and the same FSSC 22000 food-safety certification with a HACCP system. On the shelf, the retail line carries steaks and fillets, both in a 500 g pack.
Frequently asked questions
- What is the difference between the mackerel steak and the portion?
- The steak is handled in size 100-200 g and comes skin-on, boneless. The portion comes skinless and boneless, already cleaned. Both are individually frozen (IQF) and packed the same way: 20 x 500 g, 10 kg Master Case. The choice depends on whether the kitchen wants the skin on the plate or prefers the piece skinned.
- Is mackerel good for escabeche?
- Yes. It is a bold-flavoured fish that responds well to the pan, the oven and escabeche. Both the 100-200 g steak and the portion come boneless, so they go straight into the preparation with no cleaning beforehand. Both are processed under FSSC 22000 certification with a HACCP system.
Ready to order mackerel?
We quote by size, cut and volume for foodservice, supermarkets and distributors. For the home, find us at your supermarket.