HOT SMOKED MACKEREL ECONOM V/P

"Hot Smoked Mackerel Econom V/P" refers to a specific type of mackerel fish product with the following details:

• Hot Smoked: The mackerel has been smoked at a higher temperature, usually between 120°F to 180°F (49°C to 82°C). This process cooks the fish while imparting a smoky flavor, resulting in a firmer texture compared to cold-smoked fish.

• Mackerel: A type of oily fish known for its rich flavor and high omega-3 fatty acid content. Mackerel is often enjoyed for its robust taste and nutritional benefits.

• Econom: This likely indicates a more economical or budget-friendly version of the product, which might be sold in larger quantities or with a focus on cost-efficiency.

• V/P: This stands for "Vacuum Packed," meaning the fish is sealed in a vacuum-sealed bag to preserve freshness and extend shelf life.