Filets de maquereaux grillés

Filets de maquereaux grillés leans on one thing: the grilled, smoky edge that makes mackerel feel fuller than a plain fish fillet from a can. By our assessment, that is its real strength, because grilled mackerel fillets bring a stronger taste and a more meaty texture than milder tinned fish. The honest limit is that this is an assertive product; people who want a very light, neutral fish will find it too bold. In practice it is an easy pantry protein, good on bread, with potatoes, or broken into a salad, and it needs very little help. Compared with sardines or plain tuna, it sits in the more flavourful part of the shelf. Filets de maquereaux grillés is for meals that can handle a stronger fish note, and it does not pretend to be subtle.