Picard Mackerel Fillets

These mackerel fillets are an excellent source of vitamins A, D and B2. The ultimate fatty fish, also rich in omega 3 fatty acids. Its soft flesh with a distinctive taste is tasty grilled in the oven or on the barbecue with a squeeze of lemon, or quite simply marinated.

France

• 24 hours in a refrigerator.

• 3 days in the refrigerator ice compartment

• In the freezer at -18°C until the date indicated on the packet

Do not refreeze after defrosting.

COOKING WITHOUT DEFROSTING: Before use, rinse the fillets in cold water.

• Steamer: Cook the fillets for 6 to 10 minutes in a steamer, covered and placed above a simmering court bouillon.

• Oven: Preheat the oven to 210°C (thermostat setting 7) : Place the fillets on a bed of onions, mixed herbs and a little white wine. Cook in a suitable dish on the middle shelf: Conventional oven: 20 min - Fan oven: 15 min. Allow 5 min more for cooking en papillote, with shallots, herbs and a slice of lemon.

• Frying pan, grill or barbecue: Brush the skin of the fillets with oil, cook for 5 to 8 minutes on medium heat, turning halfway.

• Microwave oven: Cook in a suitable dish, covered, 3 to 4 minutes for 2 fillets, turning halfway through. * Indicated cooking time for a microwave oven with a restituted power of 900 watts. Court-bouillon: Immerse the fillets in a well-seasoned, simmering court-bouillon. Once simmering again, cook for 5 to 8 min.

Bag

Mackerel fillet (FISH), wild scomber scombrus caught by trawler using surrounding nets, lift nets, gill nets and similar from the North-East Atlantic (FAO 27), in the Norwegian Sea (II), North Sea (IV) and West Scotland (VI) subareas.

Picard France

France