Fresh Thick Cut Mackerel Steaks

Mackerel cut across the body into thick sections, each piece carrying a band of blue-black skin marked with dark tiger stripes and a core of pale pink flesh with a deep red line running down the centre. They are shown raw in a row on a steel tray in a working kitchen, then seared and plated with cracked black pepper.

The flesh is rich, oily and firm, so it stands up to strong heat without drying out. Grill or pan-fry the sections skin-side down until the skin crisps, or braise them in soy and ginger.

• Thick sections cut across the body
• Blue-black skin with dark tiger stripes
• Rich, oily, firm flesh
• Grill, pan-fry or braise

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.