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Rated Excellent (8,000+ Reviews)

Brixham Bay Mackerel in Escabeche

Escabeche preserved, packed with flavour.

£6.95
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    £6.95

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Brixham Bay Mackerel is a true delight. These plump mackerel are gently steamed whole, hand-skinned and preserved in a light, tangy Escabeche sauce. Made from a blend of vinegar, herbs and spices, the Escabeche brings a delicate sharpness that accentuates the mackerel’s buttery, melt-in-your-mouth texture and rich flavour.

    Perfect for a light lunch, tossed through salads, or served on toast, these mackerel are equally delicious straight from the tin - a simple yet delicious snack perfect for any occasion.

    Net Weight: 120g
    Drained Weight: 80g

  • Mackerel (67%)(FISH) Fillets, Olive Oil, Vinegar, DOP Paprika, Salt

    Fish, may contain Crustacean, Mollusc

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • A sauce made from a blend of vinegar, herbs and spices. It brings a delicate sharpness that lifts the mackerel.

  • The plump fish are gently steamed whole, hand-skinned and then preserved in the escabeche.

  • Straight from the tin as a simple snack, served on toast, or tossed through a salad for a light lunch.

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