Smoked Mackerel in Olive Oil

Smoked mackerel in olive oil, almost like grilled

Smoked mackerel in olive oil by José Gourmet are small, smoke-cooked mackerel from the La Gondola cannery in Portugal, placed by hand into fine olive oil. Smoky, tender, and almost like off the grill—not some bland canned food, but real smoked fish.

Smoked mackerel in olive oil are tenderly smoked mackerel by José Gourmet, canned by hand and preserved in fine olive oil at the La Gondola cannery on the Portuguese Atlantic coast. They continue to mature in the tin, becoming more aromatic over time—a smoky treat that will make you think of an evening grill by the sea. Few ingredients, lots of character.

Smoky, tender, almost like off the grill

As soon as you open the tin, a delicate, warm, and inviting scent of smoke rises to meet you. The flesh is tender and light, and the quality olive oil carries the flavor while keeping the fillets juicy.

On bread, the mackerel is smoky yet mild, without any sharpness, and has a gentle oiliness that is quite satisfying. These little fish prefer simplicity—straight from the tin onto fresh bread with a few drops of lemon, that’s all they need. Their smoke is fine and never overpowering, more like an evening by a campfire than a smokehouse. If you love smoked tinned fish, you’ll feel right at home here.

As an aperitif, on bread, or over pasta

The smoked mackerel tastes great on its own, with salad, on bread, or over pasta, and they really shine as an appetizer with olives, tomatoes, and herbs. Flaked into a lukewarm potato salad, you have a light meal in no time.

The fillets sit well on toasted bread with a bit of red onion and a dollop of crème fraîche, accompanied by a cool beer or a dry white wine. They also go perfectly with their smoky siblings—the smoked sardines and the smoked salmon. A little trio of smoked treats for the evening.

La Gondola and the José Gourmet tins

The mackerel comes from the La Gondola cannery, one of Portugal's oldest fish canning manufacturers, established by Italian founders in the 1930s and family-run for over 80 years.

La Gondola uses the pre-cooked method: the fresh Atlantic fish is gently cooked and smoked over wood first, and only then is it placed in the tin, rather than being canned raw—this is what makes the flesh so tender. With every month spent in oil, the mackerel continues to mature and gain aroma all on its own.

On the outside, José Gourmet ensures a beautiful presentation. What Luís Mendonça started in 2008 involves packaging Portugal’s fish in artistic cartons created by around 90 illustrators—the design for this tin comes from the renowned designer Francisco Providência. We eat with our eyes, and the smoke does the rest—turning a simple tin of mackerel into a little gift for friends. Browse through the wider world of José Gourmet canned fish.

That's when the smoke smells best

The 120-gram tin with a drained weight of 84 grams is enough as a hearty appetizer for two. Let it come to room temperature briefly, as that is when the smoke smells best. Once opened, keep refrigerated and enjoy within one to two days. If you are looking for the mild version without smoke, try the small mackerel in olive oil.

Contents 120 g – Drained weight 84 g