Feb 14th -
I am off on a trip to Costa Rica on the 19th. Next ship date will be the 27th. Thank You, Richard
and serving a Cullen Skink !
make a Kedgeree with Richard's Haddie
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!
Feb 14th – I am out of Hot Smoked Mackerel and my source of fillets has gone. Kippers are back and made with exceptional quality Scottish herring. They are very tender and delish!
Thank you! Richard