May 18th -- Last week UPS started tripping up on deliveries due to Corona.
So until thing change Lets Not Do Friday Deliveries. That improves the odds that your fish will be cold after a delay.
Thank you for all the orders!
Stay Safe me Haddie's ! Richard
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!