Capitaine Nat' set up in the south of France in the early 1990s with a sustainability-forward outlook and organic certification. The mackerel is steam cooked before packing, which keeps the fillets lighter and less oily than the usual treatment, then finished with white wine. Clean, bright, and easy to eat. Their own advice is the best advice: no preparation at all, at room temperature, on a piece of toast. Tbh, if you can get hold of a really good quality tomato, add a slice!
