Cold Smoked Mackerel 1 pcs
Cold-smoked headless mackerel, sold whole — golden, oily, sliced thin onto rye bread or eaten with boiled potatoes. Ready to eat from the fridge.
Cold Smoked Mackerel (Headless) — 1 pc
Golden, oily, sliced thin onto buttered rye — the Eastern-European fish-shop classic.
IMPORTED · COLD SMOKED · ~400 G PER PIECE
What it is
Cold smoking is the slow version. The mackerel is cured in salt, then hung in a smoke chamber held below 30 °C for hours — long enough for the wood smoke to perfume the flesh, but cool enough that the fish never cooks. The result is firm, oily, deep golden meat with a clean smoky note. It’s different from hot-smoked mackerel, which is cooked through and flaky.
Eat it the traditional way: thin slices on dark rye bread with butter and a few rings of red onion. It also pairs beautifully with steamed or boiled new potatoes, sour cream, and dill. No cooking — straight from the fridge.
Ingredients
Atlantic mackerel (Scomber scombrus), salt, natural wood smoke.
Per typical recipe — check the supplier’s label for the exact list on your piece.
Nutrition (typical, per 100 g)
| Energy | 1251 kJ / 301 kcal |
| Fat | 25.1 g |
| of which saturates | 5.1 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 18.7 g |
| Salt | 2.8 g |
Typical values for cold-smoked mackerel. Actual figures vary by piece; smoked fish is naturally rich in omega-3.
Allergens & storage
Contains: fish.
Keep refrigerated at 0–4 °C. Ready to eat — no cooking required. Once opened or sliced, eat within 2 days. Watch for the occasional pin bone.
Approximate weight: 400 g per piece (individual pieces vary) · Supplied by: Babushka Deli
Slice thin, butter the bread, and don’t rush.
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