For these delicacies we use only the juiciest mackerel fillets (Scomber scombrus) from the clear waters of the northeast Atlantic. Try our six new delicious varieties for variety on the plate.

The valuable omega-3 fatty acids of the mackerel, which have a positive effect on cholesterol levels, are excellently suited to contribute to a health-conscious diet.

Our trawler fleet assures the origin of the North Atlantic mackerel from our own preserved fisheries, which is processed in our factory in Germany ? From the sea to the consumer.


lavet af omhyggeligt udbenet fileter.

NEW: Nordic Cuisine. Ny Nordic Cuisine. Det nye nordiske køkken er en tilbagevenden til produkter som de nordiske lande Danmark, Sverige, Finland, Norge og Island har at tilbyde - så at sige - et køkken baseret på den skandinaviske oprindelse

Vores 2 nye sorter af NORDIC MAKRELE tager sig af ; på en af nordens vigtigste fisk: makrel

- Makrel fra egen skib flåde til MSC-stand, med en certificeret fiskeri i det klare vand i det nordøstlige Atlanterhav.

- Juicy kød med den typiske yummy makrel smag, der minder om kylling



Nordic Mackerel Fillets in Rapeseed Oil

Nordic Mackerel Fillets in Tomatoe Sauce

Mackerel specialities 110g

Refined with selected high-quality garnish.

The traditional recipes of the sauces captivate through the refinement with vegetables such as cucumber cubes, onions, juniper berries and spices. This gives the products an unforgettable taste that you no longer want to miss. This tailor-made portion for the increasingly larger number of smaller households enriches the selection of specialties.

Mackerel Fillets in Tomato-Sauce

Mackerel Fillets in Honey Mustard Sauce

Mackerel Fillets in Piri-Mango Sauce

Mackerel Fillets in Puszta Sauce

Mackerel Fillets in Western Sauce

Mackerel on Avocado Salad


2 LARSEN Mackerel in Vegetable Oil
1 Ripe avocado
1 Bunch radishes
1 Red bell pepper
¼ Cucumber
1 Lime
1 Bunch mint
1 Bunch lemon balm
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 20 min.



Drain the mackerel in a colander. Collect the oil and purée with garden herbs (e.g. lemon balm and mint), salt and pepper in the kitchen blender.

Finely dice radishes, red bell pepper and cucumber, and mix with the herb oil. Peel a ripe avocado, cut it in slices and marinate with lime juice. Arrange the mackerel on the avocado slices and distribute the vegetable-mint vinaigrette over the fish.

Uwe Meßner’s beverage tip: A cool glass of alcohol-free wheat beer goes well with this dish.