Flaky, firm, and moist, these mackerel fillets in olive oil are a dependably delicious substitute for tuna when you want a similar experience while also avoiding mercury. They are hand-sliced off the bone and skinned to showcase just their rich and tender meat, which makes them all-around excellent for serving as is, flaking for a sandwich, or cooking up in innumerable ways. We love stirring them into rotini for a simple, umami-rich pasta salad, or mixing with Japanese mayo and Sriracha for spicy mackerel sushi rolls.
ICE PACKS
If you live in a state with a temperature exceeding 70 degrees, consider buying an insulated box with ice packs HERE.
