Mackerel in Olive Oil

Tender Mackerel Fillets in Olive Oil from Portugal

Briosa Gourmet's Mackerel in Olive Oil consists of tender mackerel fillets from Portugal, hand-placed in premium olive oil and lightly salted. Not dry, canned fish, but firm, juicy fillets for bread, salad, and tapas.

Mackerel in Olive Oil by Briosa Gourmet consists of tender mackerel fillets from Portugal, hand-processed and nestled in fine olive oil. Only lightly salted, they remain aromatic in flavor and firm in texture. Mackerel has more intensity than sardines—hearty and full-bodied—and tastes just as good whole as it does broken up over a salad.

Hearty, juicy, firm to the bite

The mackerel fillet is stronger than the sardine, juicy and savory, with a full taste of the sea that is rounded off by the olive oil.

The skin shimmers with a silver-blue hue; the flesh remains firm and only flakes apart on the fork. Where a sardine whispers softly, the mackerel speaks with a full voice. A little lemon, a hint of pepper, and its hearty character really comes into its own. A fish that tastes of the sea and the wind. This is what the Atlantic tastes like.

If you like your fish robust, you will love the mackerel. It stands up to spicy accompaniments without being overshadowed. Mackerel in olive oil is the hearty counterpart to the delicate sardine—a fish with character.

On bread, in a salad, as tapas

A slice of hearty bread is the mackerel fillet's natural home, topped with a bit of onion, mustard, or horseradish.

For a hearty treat, serve on farmer's bread with red onions, a dollop of mustard, and a cold beer. In a salad, they pair well with potatoes, beans, and egg for a filling lunch that requires no cooking. For a small selection of tinned fish, place them next to a Tuna Fillet in Olive Oil and a Mackerel Paté for spreading.

They are also quick to serve warm: briefly tossed in a pan and served over pasta with lemon and parsley, dinner is ready. The oil from the tin provides the seasoning.

In Portugal, people like to eat mackerel just as it is, straight from the tin, with bread and a glass of wine by the harbor. A squeeze of lemon, a piece of bread—that’s all it needs. Such simplicity suits it well.

Hand-filleted in Figueira da Foz

Briosa Gourmet is a brand of A Briosa, based in the fishing port of Figueira da Foz for over 30 years, founded in 1991 by António Faustino on the Portuguese Atlantic coast.

The fish arrives fresh right at the port of Cabedelo without long transport distances. Diligent hands clean the mackerel and, with nimble movements, place the fillets into the tins before they are topped with olive oil and gently preserved with steam. Up to 60,000 tins are produced in a single day, each one wrapped by hand in paper with an azulejo pattern. Mackerel, tuna, and sardines all go into the same golden tins, each prepared according to its own recipe.

For many years, Briosa Gourmet has come to us via the house of Conservas Portugal Norte, founded in 1912 in Matosinhos, which has been preserving the tradition of Portuguese canned fish for over 100 years. The classic brand Porthos also comes from the same house. Browse through more canned fish from Briosa Gourmet.

Net weight 120g – Drained weight 84g