These smoked mackerel fillets are deeply savoury and satisfyingly tender, with a gentle smokiness that doesn’t overpower the fish’s natural richness. Preserved in fine olive oil, they’re ready to shine straight from the tin—pile them onto rye crackers with pickled cucumber, stir through warm lentils with herbs, or serve alongside charred vegetables for an effortless, flavour-packed lunch.
 
Wine pairing: A Spanish white like Txakoli lifts the smoky notes with its bright acidity, while an Australian Fumé Blanc (smoky-style Sauvignon Blanc, especially from the Adelaide Hills) complements the richness beautifully.
 
Mary Pepa is a boutique conservas brand hailing from Galicia, Spain, a region renowned for its rich seafood traditions. Embracing both heritage and innovation, Mary Pepa offers a curated selection of tinned seafood that highlights the natural flavours of the ocean, complemented by thoughtful seasoning and high-quality oils. Their offerings are a testament to the art of preservation, delivering gourmet experiences straight from the tin.