Wild-caught off the coast of Tunisia, the Mackerel are skinned and boned by hand, then lightly salted and packed, two-to-three per tin (depending on the size of the fish), in sunflower oil. Mackerel are milder and larger than sardines, and rich in Omega-3 fatty acids (1100 mg DHA and 380 mg EPA Omega 3 fatty acids per serving). They're excellent in salads, on a mezze plate, and stupendous as a snack on crackers. Wild caught with NO synthetic colors, artificial flavors, artificial preservatives, MSG, added trans fats or genetically modified ingredients.
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