Mackerel fillet in oil

Mackerels eat a lot. They can eat so much, sometimes they don’t even close their mouth to eat: young mackerels swim with their mouth open through clouds of plankton and filter little animals out the water with their gills. The upside of all the eating that they do, is that their meat is tender, fatty and is filled with omega 3 fatty acids. Healthy and tasty.

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Origin

Around the Danish Faroe Islands, an archipelago between Scotland, Norway and Iceland, there’s loads of mackerels. The local community makes convenient use of this: in season about eleven boats ship out, on board about 300 hardworking fishermen.

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Fish with a story

Fisherman Birgir has been working in the mackerel fishery for 21 years and counting, he not only lives from his work but also for it. ‘That’s why we only fish in a fair way. Because if we didn’t, we could reach a point that we can’t fish at all anymore.’

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Fishing Method

The mackerel fishermen work with cone-shaped nets which they tie to the back of their boats and pull through the water. Because mackerels swim in compact schools, this method is very selective.

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READ MOREThe fishermen don’t fish all year round; only between January and August they go out to sea. Not only that, the nets have been designed in such a way that the small, young mackerels can swim right through. Keeping the fish population stable all year long.

Straight from the ocean

At Fish Tales we want you to know what the origin is of your fish and what has happened between the catch and your frying pan. We believe that a fully transparent chain makes it easier to choose for fair products - and to enjoy your fish totally guilt-free.

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