NURI Mackerel Fillets in Olive Oil. Mackerel skinless and boneless, hand-packed in olive oil – the tin for sardine skeptics.
NURI Mackerel Fillets in Olive Oil are Atlantic mackerel fillets, steam-cooked, skin and bones removed, and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. Not a sardine substitute, not leftover tuna: three ingredients from the same factory in Matosinhos that also produces NURI sardines.
Mackerel Fillets in Olive Oil by NURI are the tin for the other half of the table – for those who opt out when it comes to whole sardines with skin and bones. No picking, no bones: bright, firm fillets that fall apart with a fork, in clear olive oil. If you know canned tuna, here you get a fish that has more flavor and is less dry.
Softer than tuna, milder than sardine
Mackerel has a rich, slightly sweet flesh that remains succulent in olive oil. The fillets are light-colored with a dark stripe; they flake into large pieces and taste of fish, though less of the sea than sardines – mackerel is the more well-rounded, softer tin. The olive oil makes them even more mellow and absorbs the aroma of the fish during storage.
Seasoned only with salt, and very little of it. This is the tin we give to people who have previously avoided canned fish: free of metallic notes, bitterness, and fishy oil – just mackerel and olive oil.
For those who want the full sardine flavor with bones and skin, these fillets are less suitable; the Sardines in Olive Oil are the right choice there. And for those who want whole mackerel, small and robust, you will find them in the Small Mackerel in Olive Oil.
In salads, on bread, in the pan – wherever you usually use tuna
The mackerel fillet replaces canned tuna in any recipe, and to its advantage. Niçoise salad with green beans, potatoes, egg, and olives – with the fillets crumbled on top and the oil from the tin used in the dressing. A tuna salad with mayonnaise, onion, and apple becomes juicier with mackerel. And pasta with mackerel, capers, lemon, and parsley is ready in fifteen minutes.
On bread, the fillet works with butter, lemon, and pepper just like a sardine, only boneless – and therefore suitable for children too. On toast with scrambled eggs and chives, it’s breakfast; in a bowl with rice, cucumber, avocado, and sesame, it’s lunch. Served warm, it goes well with boiled potatoes with quark or with roasted vegetables, where it only needs to be added to the oven for a short time.
For dinner with children, these fillets are the easiest NURI tin: boneless, quick to put on bread, and the kitchen doesn't smell afterward. One fillet on buttered bread, cut into pieces, and the question of fish sticks won't come up that evening. If you buy the tin for salad, take two – one tin is enough for two portions.
Do not cook them – the fillets fall apart quickly under heat and become dry. Only warm them through or use them cold, then they stay juicy.
Our tip: Mash two fillets with a fork, mix with cream cheese, lemon juice, horseradish, and chives – a mackerel spread for bread that is faster than any fish dip from the refrigerated section.
Mackerel from Matosinhos, cooked and packed just like the sardine
NURI is produced by Pinhais & C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been using the same process since 1920 – and the mackerel is treated just like the sardine: only fresh fish, placed in brine, steam-cooked, then skin and bones removed and placed into the tin by hand, piece by piece, before the olive oil is poured in.
Mackerel is the second great fish of the Portuguese Atlantic coast, processed in Matosinhos just like the sardine. Filleting is more work than packing the whole sardine – which is why the tin costs a little more, and why it looks so neat when opened.
In the end, this tin is also hand-wrapped in paper with a design dating back to the 1930s. The tins are brought to Germany by the importer Maritime Zeitkapseln from Hanau.
The entry-level tin – and the tuna substitute for your pantry
The mackerel fillet is the tin you use to introduce someone to NURI if they reject sardines: boneless, skinless, mild in flavor. It is the tin for children, for salad lovers, for everyone who has bought tuna until now and wants something better. And it is the supply for salads and pasta that lasts for years in the cupboard.
The mild and spicy mackerel fillets are available together with the two tomato-sauce sardines in the Mackerel & Sardine Tasting Pack. If you want heat, go for the Mackerel Fillets in Spicy Olive Oil with piri-piri.
This tin is not suitable for those who love sardines for their robust flavor – mackerel is the gentler choice, and if you want to taste the sea, stick with the sardine.
Mackerel fillets without skin and bones from Matosinhos – the tin for everyone who likes fish but avoids sardines.
