The Emietté of mackerel with wakame seaweed, red curry, and mandarin zest puts mackerel center stage.

Mackerel is particularly popular at the cannery and is caught at the optimal time of season in the Celtic Sea or the North Sea. The fishing season runs from October to February, when the fish’s fat content in these waters is at its highest (at least 20%). This high fat content is essential to the quality of the recipe and guarantees a tender texture when eaten.

Processing takes place entirely at the cannery. After cooking in water and cooling, the mackerel fillets are carefully removed with scissors and incorporated into the preparation. The combination with wakame seaweed, which originally comes from Japan and is cultivated on the Breton coast, was chosen for its delicacy, maritime flavor, and exceptional resistance to the heat treatment during sterilization.

To complement the mackerel’s distinctive flavor, a red curry was selected. This curry stands out for its fragrant, subtle, yet spicy flavor profile made from “red” spices: paprika, turmeric, coriander, cumin, black pepper, fennel, mustard, fenugreek, cayenne pepper, ginger, cinnamon, cardamom, and cloves.

For a fresh note and a hint of citrus flavor, the peel of the mikan mandarin was added. This mandarin variety, highly prized in Japan, is distinguished by its clear, sweet flavor and impresses with very low acidity and no bitter notes.