Rockfish Bay Mackerel Escabeche

Rockfish founder Mitch Tonks has spent twenty years making the case for British seafood done properly — from the Brixham quayside where the catch lands to the restaurants and tins that carry it further. The mackerel escabeche is one of the range's most characterful preparations: fat Bay Mackerel, steamed whole and skinned by hand, then preserved in a pickled olive oil with DOP paprika.

The result sits somewhere between a conserva and a marinade. The vinegar in the escabeche cuts through the richness of the mackerel cleanly, the paprika adds warmth and depth, and the fish holds its texture in a way that suits eating cold better than almost any other preparation.

Excellent as tapas with bread and good olives. Works well in salads where the acidic escabeche does the work of a dressing. Open the tin at the table and let it speak for itself.

Tab 2 — Nutrition & Ingredients

Rockfish Mackerel Escabeche is a natural source of Omega-3 fatty acids and high-quality protein. For a full nutritional breakdown, refer to product packaging.

Ingredients: Mackerel (Fish) Fillets, Olive Oil, Vinegar, DOP Paprika, Salt
Allergens: Fish

Tab 3 — Brand

Rockfish was founded by Mitch Tonks — chef, fisherman, and one of Britain's most committed advocates for sustainable British seafood. Every tin is made from fish caught off the south coast, processed in Brixham within hours of landing. British-caught, British-tinned, and nothing else.

Tab 4 — Product Details

• Net Weight: 120g
• Drained Net Weight: 80g
• Origin: United Kingdom
• Shelf Life: 3+ years
• Storage: Shelf-stable, no refrigeration required until opened