Description
Mackeral caught during coastal fishing season from Febuary to April. The fillets are cleaned one by one by hand to remove the sangaho, which gives them a mellow flavour and a delicate testure. Rich in Omega 3.
Mackerel is prepared using traditional methods: the fillets are delicately hand-cleaned and packed in olive oil, which gives them a mild flavor and a delicate texture. An ideal ingredient in the Mediterranean diet.
Mackerel (Scombrus colias) is a medium-sized fish that moves in numerous schools and is recognizable by its greenish stripes on its back.
Once opened, in order to maintain its flavor for up to 2 days, we recommend keeping the mackerel in the refrigerator, preferably covered and completely submerged in olive oil, adding more if necessary.
Benefits of Mackerel in olive oil
Mackerel is an oily fish full of health benefits:
- High biological value protein source.
- High content of OMEGA 3 fatty acids, which our body does not generate by itself.
- Contains vitamins A, D and E.
It is packed in olive oil, rich in oleic acid, which helps regulate harmful levels of cholesterol in the blood.
Additional information
| Weight | 0.4 kg |
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