Who are fresh fillets suitable for?

People cooking on site

You have a barbecue, griddle or other way to cook the fillets, and can keep them chilled until it’s time to cook them thoroughly.

People equipped to keep food chilled in transit

You can carry the fillets in an insulated bag or cool box and limit how long they spend out of the fridge during your trip. For mackerel, the Anses highlights the importance of keeping the cold chain intact to reduce the risk of histamine forming.

People who care about provenance

You want to compare unprocessed fillets by checking details such as the species, production method, fishing area and whether they have been defrosted. The DGCCRF sets out the labelling information required for fishery products sold in France.

What should you check before buying?

If you’re cooking the fillets on the day, first check that they are fresh and raw, then make sure you can keep them chilled in transit. Chilled ready-to-eat products and tinned fish suit different kinds of picnic.

Fresh raw fillets

Choose these if: you can keep them chilled and cook them thoroughly on the day.

Plan for: collecting, transporting and cooking the fillets in good time, without leaving the fish at room temperature.

Smoked or cooked chilled fillets

Choose these if: you want a ready-to-eat product and can follow its chilled storage instructions.

Bear in mind: they are prepared and used differently from fresh raw fillets intended for grilling.

Tinned fillets

Choose these if: you’re having a picnic without cooking and want to serve fillets that are already prepared.

Bear in mind: the recipe and texture differ from those of fresh raw fillets; follow the storage instructions after opening.

What to considerWhat to checkWho it matters to
Keeping them chilled Check the storage instructions and plan to transport the fillets in an insulated bag or cool box until cooking. The Anses recommends storing fresh fish in the coldest part of the fridge, between 0 and 4 °C; follow any stricter instructions on the product. If I’m cooking the fillets during the outing, I need to be able to keep them chilled until then, rather than leave them on the picnic table. Around 50% of consumers would make keeping them chilled their top priority.
Preparation and quantity Check whether the fillets are raw, smoked or already cooked, and whether the pack size suits the number of people you’re serving. If there’s no cooking on site, I’d look for ready-to-eat fillets; if I’m cooking, I’d choose an amount that suits the meal. Ease of preparation would be a priority for around 30% of consumers.
Species and provenance For an unprocessed product sold in France, check the commercial and scientific names, production method, fishing area or country of farming, fishing gear and whether it has been defrosted, as detailed by the DGCCRF. When comparing two fresh fillets, I want to know exactly which species and provenance are shown on the label. Nearly 20% of consumers would put this information first.

Picnic buying mistakes to avoid

  • Confusing raw fillets, smoked products and tinned fish

    Fresh raw fillets need to be cooked, while the Petit Navire and Saupiquet tinned products featured here are already cooked or grilled. Smoked products sold chilled still need to be kept cold.

    If you’re planning to grill the mackerel, look for fillets explicitly labelled as fresh and raw, then check the storage instructions.

  • Leaving fresh fillets at room temperature

    According to the Anses, mackerel is one of the species at risk of histamine forming, and the risk increases at room temperature. Cooking does not make up for breaking the cold chain.

    Keep the fillets chilled during the journey and while you get set up, right up until you cook them.

  • Relying on the product name alone

    For unprocessed fillets sold in France, the labelling information described by the DGCCRF can help you identify details such as the production method, fishing area and whether the fish has been defrosted.

    Compare this information across the products you’re interested in. Don’t infer the fillets’ provenance or condition from the product name alone.

  • Ordering a pack that’s too large

    The Auchan fresh fillets featured here come in a 2 kg box, which may be more than you need for a small picnic.

    Work out how much you need before ordering, and check whether your fishmonger offers a different pack size.

Brands and retailers to know

Carrefour

Carrefour lists a 250 g tray of Pavillon de France fresh mackerel fillets.

  • The product listing identifies them as fresh, helping you distinguish them from fillets that are already prepared.
  • Check availability and collection arrangements with your chosen store.

Auchan

Auchan lists fresh, skinless mackerel fillets prepared to order by its fishmonger.

  • The listing gives the species as Scomber scombrus and says this product should be stored between 0 and 2 °C.
  • The listed pack size is 2 kg and availability depends on deliveries, so check that it suits your meal.

E.Leclerc

E.Leclerc presents its online fishmonger as an option for ordering mackerel, with collection or delivery arrangements varying by store.

  • The retailer says fishmonger orders are prepared before collection.
  • Check the range at your local store to see which product and pack size are available.

Petit Navire

Petit Navire offers tinned steamed mackerel fillets, which are different from fresh raw fillets.

  • These fillets are already cooked, making them an option for a meal that doesn’t need cooking.
  • They are not a substitute for fresh fillets intended for grilling.

Saupiquet

A Saupiquet product of plain grilled tinned mackerel fillets is available in a 3 × 120 g pack.

  • The fillets are already grilled, so they don’t need the cooking required for raw fillets.
  • For this product, the listing says to store it in the fridge between 0 and 4 °C and to eat it within 48 h of opening.

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Frequently asked questions

How should I transport fresh mackerel fillets to a picnic?

Carry them in an insulated bag or cool box and keep them chilled until you cook them. The Anses recommends storing fresh fish in the coldest part of the fridge, between 0 and 4 °C, and eating it preferably on the day of purchase or within 48 h. Follow any stricter instructions shown on the product.

Why should I avoid leaving fresh mackerel out of the fridge?

According to the Anses, storing mackerel at room temperature can encourage histamine to form. So plan to keep it chilled during transport and while you wait, rather than relying on cooking to make up for a break in the cold chain.

What should I look for on the label of unprocessed mackerel fillets?

In France, check the commercial and scientific names, production method, fishing area or country of farming, fishing gear and whether the fish has been defrosted. The DGCCRF sets out this information for unprocessed fishery products.

Can I use tinned fish if I wanted to grill fresh fillets?

No. Tinned fish isn’t a like-for-like substitute for fresh raw fillets that need cooking: the Petit Navire and Saupiquet products featured here are already cooked or grilled. Tinned fish is a better option if you’re changing the meal plan to serve mackerel without cooking on site.