Mackerel

Canned mackerel, bold and aromatic

Mackerel are bold, oily fish from the Atlantic, available canned as fillets in olive oil, mustard sauce, white wine, or smoked. At nur Gutes, you will find twelve types of mackerel from Nuri in Portugal, from la belle-iloise in Brittany, and other producers – heartier in flavor than the sardine and a classic of French cuisine.

Mackerel in a can are preserved fillets of a robust, oily fish, packed in olive oil, fine mustard sauce, white wine, or gently smoked. With its blue-green striped back, the mackerel is the heartier sister of the sardine; its meat is fuller, darker, and spicier. In France, mackerel fillets in mustard sauce are a beloved classic that people always keep in their pantry.

The heartier sister of the sardine

The mackerel is a fast hunter of the open sea, and you can taste it in its firm, aromatic flesh. While the sardine remains delicate and fine, the mackerel is bolder, darker, and spicier.

That is precisely why it handles strong companions like mustard, white wine, onions, and smoke particularly well—flavors that would overwhelm a milder fish. This robustness makes it a grateful partner in the kitchen that can effortlessly stand up to bold aromas.

In France and Portugal, this fish is an integral part of the cuisine, sometimes refined as a fillet in a can, other times rustic and smoked over an open fire. Over generations, both countries have developed and refined their own recipes.

Mackerel is also valued as a short-travel fish, as it is abundant in many seas and easy to catch. In this way, it combines a bold flavor with an honest, down-to-earth character.

With us, you will find this fish in twelve varieties, from puristic in oil to fiery with chili, from creamy in mustard to smoky from the oven. There is a can for every taste.

Incidentally, mackerel has a long history as a canned food because its bold, rich meat is particularly well-suited for preservation. Even the fishermen on the rugged Atlantic coast would preserve their catch in oil or salt to ensure they had something hearty to eat during the lean winter months. Over time, this necessity has turned into a true delicacy.

Fillets in oil, mustard, and white wine

Our shelves bring together the great classics and a few fine alternatives. The range extends from simple everyday fillets to spicy specialties for an aperitif.

The French favorite is the mackerel fillet in mustard from la belle-iloise, creamy and piquant at the same time—a piece of Brittany for any time of day. From Portugal, we have the fine mackerel in olive oil from Briosa Gourmet in a 120-gram can.

If you like it fiery, reach for the small mackerel in spicy olive oil from Nuri in a 90-gram can, and the smoked mackerel from Jose Gourmet provides smoky depth.

For those who prefer a spread, go for the mackerel cream with onions from Conserverie Jean de Luz. Add to this fillets in white wine and with fine herbs, and you have a colorful cross-section of European canning artistry.

You also have a choice in size: small, whole mackerel for a pure bite, or large, uniform fillets for bread and salads. This way, everyone can find the can that suits their plate.

If you are unsure where to start, it is best to begin with a classic in olive oil and then work your way step-by-step toward the spicy varieties. The bold aromas of mustard, smoke, and chili unfold their full appeal especially once you have come to know and appreciate the pure, honest fish.

Mild in oil or piquant in mustard

The most delightful decision regarding mackerel is between puristic and spicy. The choice depends on what you are in the mood for.

In olive oil, the fillet remains mild and showcases its full natural flavor, ideal for those who appreciate the fish in its purest form. In mustard sauce, it becomes creamy, piquant, and typically French, while in white wine, it becomes finely acidic and light.

The smoked mackerel, in turn, brings a warm, smoky depth reminiscent of a campfire by the sea and is wonderful for flaking. And the spicy varieties with chili are for anyone who likes a fiery plate.

If you cannot decide, simply stock your pantry with several varieties, as each has its own place on different days. Mild fillets for a quick snack, spicy and smoky ones for a hearty appetite.

Our tip for beginners: pick up a mild fillet in oil and a creamy one in mustard; this is the quickest way to get to know both sides of this fish. We especially love the mustard variety on a crispy slice of bread at the end of the day.

Another advantage lies in the rich meat, which is satiating and remains nice and juicy in sauces or salads without falling apart. You get a complete meal from a single can that keeps you full and powers you through the day. Bold, filling, honest—that is the character of this fish.

From Nuri to Brittany

Here too, the cans represent houses with a clear signature, processing the fish by hand with great care. You may already recognize some of their names from our sardines.

At Nuri in Matosinhos, the fish have been packed by hand through 37 steps since 1920, and Jakob Glatz has been overseeing the consistent quality of this historic factory since 2016. Every can is therefore a small piece of lived craftsmanship.

In Brittany, la belle-iloise stands for fine fillets in mustard and white wine, prepared there for decades according to traditional recipes. From Portugal, Jose Gourmet wraps its mackerel in artistically designed cans that are almost too beautiful to open.

Added to this is Conserverie Jean de Luz from the Basque Country with its creamy mackerel spread, and Briosa Gourmet from Figueira da Foz with fine fillets and pâtés. Each house sets its own accents, sometimes rustic, sometimes elegant.

From the Basque Country to Brittany and Figueira da Foz, they are united by the care taken in filleting and a love for good oil. Small houses, great craftsmanship, and every can filled by hand.

These houses are bound by the conviction that good fish requires time and manual labor. Each fillet is checked individually, freed of skin and bones, and carefully layered in the can before oil, mustard, or white wine broth is added. This effort takes time, but you can taste it in every single bite.

Mackerel fillet on dark bread

The mackerel is an uncomplicated everyday hero that turns very little into a good meal. It doesn't need a big stage, just a piece of bread and a few fresh ingredients.

A mustard fillet on dark rye bread with a slice of cucumber is simple and filling, just as our grandparents ate it. Smoked mackerel, roughly flaked, is magnificent in a lukewarm potato salad, over green salads, or in a hearty quiche.

The cream is perfect for an aperitif directly on bread or a cracker, refined with a bit of lemon and freshly ground pepper. In this way, a single little can quickly becomes a small "greeting from the kitchen" for your guests.

For a warm dish, mackerel in oil can be briefly heated and added to pasta or roasted vegetables, where its bold aroma comes into its own. A splash of lemon at the end adds freshness and lightness.

Those looking for more spreads to spoon up will find them in our fish spreads and creams. A cool beer or a dry white wine pairs wonderfully with the hearty mackerel, whether it is mild or smoky.

For a warming dish on cool days, a fish gratin is worthwhile: layer fillets with potatoes, cream, and some mustard, then bake until golden brown in the oven. The fish also does wonderfully in a quiche with leeks or on a tart, bringing a hearty depth to the table. This turns a simple can into a Sunday-worthy meal that keeps the whole family full and happy.

Mackerel for quick cooking

When you need a quick meal that still tastes great, mackerel is the best choice from your pantry. In just a few minutes, a can turns into a hearty supper, a salad, or a bold pasta sauce.

Because the fish brings so much flavor of its own, you hardly need more than a few fresh ingredients to turn it into a full-fledged meal. This makes it a loyal companion for busy days when there is little time to cook.

Unopened, a can lasts for many years, so you can always stock up for spontaneous occasions. This way, you are prepared for unexpected guests as well as for that hunger after a long day.

An assortment of different fillets also makes a great gift for food lovers, perhaps in a nice 3-piece set with mild, spicy, and smoked fish. This allows you to gift the entire range of this fish at once.

And because a can easily lasts for several years, you can feel free to pick up a few extra while browsing. A small supply of mild and spicy fillets is worth its weight in gold when guests stop by or the fridge is yawningly empty again. This way, you are prepared for any occasion.

Next door, sardines and the rest of our selection of canned fish await with more ideas for quick meals. Browse through our selection at your leisure, from mild in oil to smoky from the oven, and discover your personal favorite for bread, salads, and quick cooking.