Big, oily and full of flavour, mackerel is one of those fish that works particularly well in a good sauce. La Narval’s Southern Mackerel is packed as clean, boneless fillets and paired with a rich tomato sauce that brings a little acidity and sweetness to the naturally robust flavour of the fish.
The mackerel is cooked in seawater and lightly dried before meeting the sauce, helping it retain a satisfying texture rather than becoming soft or mushy.
 
It’s an easy tin to put to work: pile it onto toast, fold it through pasta, spoon it over grilled bread or use it as the basis for a quick Mediterranean-style lunch. And, of course, don’t leave that tomato sauce behind — it’s very much part of the experience.
 
Wine pairing: A young Spanish Garnacha, or a Victorian Grenache from Heathcote.
 
La Narval was established in 1966 in the Ría de Arousa, an area renowned for its delicious Spanish seafood. The picturesque factory features a private dock, which enables the company to receive freshly caught seafood daily.
 
Since its inception, the company has followed its founder's traditional methods of fish and seafood preservation, ensuring that the unique taste of their products is preserved. The company has evolved with the latest technology, delivering the essence of the sea straight to customers' kitchens.