Production process mackerel

The freshly-caught mackerel is frozen immediately on board the fishing trawler to preserve optimal freshness. On arrival at the harbour the mackerel is directly transferred to Smokehouse de Groot, where it is thawed, using the family’s tried and tested secret process. If required, the mackerel first goes into the gutting machine. The next stage is to cure the mackerel in the brine bath. The length of this curing process is subject to the customer’s specific wishes. The mackerel is then hung on spits and either cold-smoked (approx. 28ºC) or hot-smoked (approx. 90ºC) over beech-wood in computer-regulated smoke ovens. Here again, the length of the smoking process depends on the wishes of the specific customer. The company is equipped with smoke extinguishers that reduce the smoke impact on the environment to a minimum. Finally, the mackerel is allowed to ripen in a controlled environment, before being packed by the special packaging division. Once again, the choice of packaging is subject to the specific wishes of the individual customer.

Finally, the ‘custom-made’ products are coded, labelled and dispatched to satisfied customers

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