26 November 2014

John West Peppered Mackerel Fillets [By @SpectreUK]

These mackerel fillets from John West were seasoned with cracked black pepper, which sounded perfect for a healthy peppery lunchtime fishy treat. It stated on the tin that these Peppered Mackerel Fillets can be eaten hot or cold, so I went for the traditional eat it fresh out of the tin method. I'd shook the tin before opening and took note of a slight slosh. You never know how dangerous one of these peel-back tin lids can be, so I opened the tin over the kitchen sink perhaps being a little too over cautious. I was rewarded with a very fishy mackerel smell on opening and none of it on my clothes. That's the goal of all food intake of course; in my mouth not on my clothes (so often not the case if I sit on the sofa watching TV with a tray of "messy" food)! Once I'd sat down to eat the initial uber fishy mackerel smell had calmed down a little, but I still figured I wouldn't be gaining any kisses that afternoon. I could see crushed black peppercorns on the top of the fish fillets. Black pepper was present in the succulent mackerel taste, which left a warm tingle on my tongue and tickled the back of my mouth. This was certainly not a dry fish fillet experience, as the sloshiness in the tin was a little brine in the bottom, which gave these Peppered Mackerel Fillets a lip-smacking saltiness. I found these Peppered Mackerel Fillets a perfect healthy afternoon snack whether with lunch or inbetween meals. I preferred them on their own in the can, as I often do with this type of fishy treat, but I can see there would be a lot of potential for salads and hot meals also. Just don't forget to brush your teeth afterwards if you want that kiss!

Information on the tin;
John West was established in Liverpool in 1857. 110g peel-back tin at 249 calories, with 17.6g of fat and traces of sugar. Ingredients included; mackerel fillets (98%), crushed black peppercorns, and salt. Although care is taken in preparation some bones may remain.
By Spectre

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