Oil-free Mackerel Fillets Marinated in Lemon and Basil - Pointe de Penmarc'h, 176g
Pickup available at Baron Max Wines
Usually ready in 24 hours
The mackerel we fillet are responsibly fished, landed in Scotland or Ireland, then filleted fresh in Douarnenez for unrivalled quality and a very tender texture. The fillets are raised by hand. Mackerel, which is naturally rich in omega-3 fatty acids, helps keep the cardiovascular system in good working order. All the more reason to treat yourself! Our mackerel fillets are delicious served in a salad with raw vegetables, or accompanied by potatoes. You can easily prepare homemade rillettes by crushing the mackerel fillets with fromage frais. Served with breadsticks, these rillettes are full of freshness.
Oil-free Mackerel Fillets Marinated in Lemon and Basil - Pointe de Penmarc'h, 176g
Direct from the estates
Directly sourced from the vineyards, authenticity guaranteed.
Tasted & approved
Expert-tasted and fully approved for exceptional quality.
Sustainable production
Eco-friendly wines crafted with sustainable vineyard practices.
Optimal storage
Perfectly stored from cellar to shipment for peak freshness.
Oil-free mackerel fillets marinated in lemon and basil - Pointe de Penmarc'h, 176g
COUNTRY: France
ANIMAL: Sardine
OPTIMAL SEASON: Spring, Summer, Autumn, Winter
ALLERGENS: Contains Sulphites
ORIGIN: North-East Atlantic
WEIGHT KILO: 176g
TYPE: Dry product
QUALITY: Artisanal
FRESH PRODUCT: No
STORAGE INSTRUCTION: After opening keep it refrigerated and consume within 2 days.
FAT: 14g
Store bottles on their side
Storing bottles horizontally keeps the cork in constant contact with the wine, preventing it from drying out and ensuring a proper seal over time.
Keep in a cool, stable environment
A steady, cool temperature helps wines age gracefully. Avoid fluctuations, as they can disturb the wine’s balance and long-term quality.
Away from light and heat
Protect bottles from direct light and excessive warmth, both of which can accelerate aging and alter the wine’s aromas and structure.