Norwegian Mackerel. Wild-caught in the cold clear waters of the Norwegian Sea, blast frozen and packed on board, ensuring peak freshness of the fish. it’s eating qualities are legendary and ought to cost three times as much but fortunately, it's prolific. Cooking it whole keeps it moist and the flesh slides readily off the bone. If you're wondering where to start, just slice up some lemon and fresh herbs such as thyme or oregano and stuff them into the belly cavity. Then wrap in foil and bake in the oven for about 18 minutes at 180C.
Each pack contains two whole 500g fish (the perfect portion for 2 good sized main meals).