Smoked Cornish mackerel

Small-batch British tinned fish from Cornish cannery, Hevva! Rich Cornish mackerel, dry-cured and then cold-smoked over apple wood in Hevva's own smoker on the 350-acre farm on the North Cornwall coast where the cannery is located. The sustainably-fished mackerel is sourced from Newlyn in south west Cornwall at the early morning fish auction, before being filleted fresh by the Hevva! team. Before the fish is cooked, the mackerel is dry-cured in a little salt and brown sugar to amplify the flavour and perfect the texture of the fish. It is then cold-smoked. The apple wood imparts the fish with a sweet and mildly smoked flavour. Hevva! - Cornish for "Here they are!" - was the cry raised by huers, the fishermen stationed at hillside lookouts above the Cornish coast, when a shoal of pilchards swam into view. It was the signal for the townsfolk to down tools and head to sea. Like us, Hevva uses the Marine Conservation Society’s Good Fish Guide to decide which fish to work with. The cannery only cans fish with a good sustainability rating: between one and four.