Smoked mackerel is unlike any other type of fish. Unlike white fish like haddock or smoked tilapia, it's an oily fish that is packed full of moisture and flavor. This makes it perfect for hot smoking. Best of all, it couldnot be easier to do at home!
Mackerel is a popular fish for smoking, thanks to its strong flavour and oily texture. While many types of fish can be smoked, mackerel is a great choice for a few reasons. Firstly, mackerel is often readily available, especially during its peak season when it is running. In many coastal areas, mackerel can be found in abundance, and fishermen often catch more than they can use. This makes it an affordable and sustainable choice for smoking.
Salmon Fillet Skin on Frozen
we can produce any kind of smoked product as per you specification . see below option
- Smoked salmon skin off
- smoked salmon skin on
- smoked salmon skin on D cut
- smoked salmon Balik
- smoked salmon Gravadlax
Wild salmon roe is prized across cultures worldwide for its flavor, texture, and nutritional qualities. About 70 percent of wild Alaskan salmon roe is exported to Japan as sujiko, which are skeins of salmon eggs that are still clustered in their sac membrane, packed in salt, and sold for sashimi, sushi, and rice bowls.
The nutritional value of salmon can vary slightly among the varieties. For example, farmed salmon contains slightly more healthy fats and calories, whereas wild-caught salmon is a bit higher in protein
Fish roe, or fish eggs, can be cooked in a variety of ways to make a delicious, unique meal. Whether you're frying the roe with breadcrumbs, poaching it in butter, or sauting it in a pan, it's a yummy delicacy that goes great with many different foods.
