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The Inverawe Smokehouses is a small, independent family business owned by Robert and Rosie Campbell-Preston, who have been smoking fish on the banks of the River Awe in the Argyll hills since 1977. The fish is slowly smoked the traditional way for 48 hours in old brick kilns over oak log fires, which results in fish with a delicate texture and full-bodied flavour.
Smoked Mackerel (98%), Salt, Beech & Oak Smoke Allergy advice: contains Fish. Caution: Although every care has been taken to remove bones, some may remain.
Smoked mackerel is perfect in sandwiches or on its own. It makes a great addition to pasta dishes.
It should be refrigerated upon delivery. We guarantee that your fish will have at least 3 days before its expiry date, including the day of your delivery. All of our fish and meat can be frozen unless otherwise stated.