Filets de maquereau à l'huile de tournesol

The mackerel fillets are plump and perfectly seasoned, and the sunflower oil keeps them moist without feeling heavy. I've already stocked up on another few tins for salads and quick dinners.

Opened the tin and the fillets were cleanly headed and gutted, exactly as described—firm texture, not mushy at all. The sunflower oil keeps them moist without being heavy, so they're perfect straight on toast or tossed into a salad. I've already ordered another batch and will keep one in the pantry

Opened the tin expecting the usual oily mess, but these fillets are so neatly packed in sunflower oil that they slide out intact and practically glisten. The fact that they're already headed and gutted saved me a good ten minutes of prep for my lunch salad. Ate one straight out of the can with a for