Traditionally hot smoked, these succulent mackerel fillets are incredibly versatile. Use on salads (cold or warm), make an amazingly tasty pate or mousse, or just enjoy them on their own. Mouth-wateringly meaty, these lithe, vibrant fish are cured by a local Cornish smokehouse.
Tregida Ltd is run by Coralie and Jon Short, a husband and wife team who set up a smokery in Trelash, on the North Cornwall coast, in 2000. They built their first smoker by hand and initially produced a small variety of traditionally smoked products including Salmon and Mackerel.
The smokehouse has since gone from strength to strength, winning award after award for their artisan smoked products. They finally said goodbye to their homemade smoker, which could no longer cope with the increasing demand and purchased a Ness smoker with a much larger capacity. Coralie and Jon have recently installed a wind turbine at the Smokehouse which now provides nearly all of the power needed to run the giant smokers and all the other electrical equipment.
How much weight do Live Lobsters lose when cooked?
The Lobster weight listed on our shop are 'live' weight. All Lobsters lose a small amount of weight once cooked. The general guideline would be:
10-15% loss for a Cooked Lobster
15-20% loss for a Cooked, Split and Cleaned Lobster
What to expect when you purchase a Lobster
Delicious White Meat - this can be found in the tail and claws of the Lobster
Tomalley - this is the soft green, red or black substance which is found in the body cavity of Lobsters that fulfills the function of both the liver and pancreas.
It is perfectly safe to eat and is often considered a delicacy. It may be eaten alone or used in sauces for flavour and as a natural thickening agent.