They’ve never been popular in England, but they are in Portugal and Spain . The Japanese, who call them ‘aji’ are huge fans and eat them salted and dried for breakfast.

They have a row of hard scales along their lateral lines called a scute. These are best removed before cooking. Simply slide a sharp knife underneath the scute and slice along its length.

Whilst they are quite oily fish, horse mackerel have a different flavour to normal mackerel. The Portuguese often cook them in an escabeche (fried then steeped in a sweet pickle liquor) and the Japanese often use it to make a tataki, which is like an oriental tatare.

Each fish weights between 200g and 400g.

One fish will be enough as a starter for 1 but you will need 3 pieces for a main course for 2 people.

Product Features: Whole

Size: 200-400 g

Storage: Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: Brittany

French Name: Chincard (Trachurus trachurus)

Packing: Iced box

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