Feb 16th -- All orders this week have to ship out on Monday 17th for delivery on the 18th & 19th. I will be away early Tuesday so orders after Monday will not ship until the week of the 24th.
Thank You ! Richard
Click to watch Richard Smoking haddock and serving a Cullen Skink !
Hot Smoked Mackerel made with large wild Atlantic Mackerel
Richard’s hot smoked mackerel is made from mackerel caught from a highly specialized offshore fishery from Newfoundland in the fall. They are larger than normal mackerel, with a higher oil content that makes them perfect for smoking. Most are shipped to Russia and Japan where this exceptional fish is most sought after. It is hot smoked, ready to serve… just thaw, and allow to warm to room temperature. For the very best result (highly recommended), warm at 220°F in your oven for about 25 minutes, and serve when
the oil is glistening!
Thank you and Enjoy!
