Mackerel fillets in olive oil are cooked in water and salt to preserve the organoleptic properties of the product and its nutritional values. It is a product of the highest gastronomy, ideal to accompany first courses or salads.

Mackerel is cooked in water and salt, and not steamed,in order to keep its organoleptic qualities intact and not to disperse most of the proteins.. After cooking, the product is cooled and a meticulous skinning and removal of the bones is carried out manually. The cleaned slices are then cut into fillets and placed inside glass jars.

Notes

Typical Sicilian artisan food production - WITHOUT CONSERVATIVES AND WITHOUT AMIDE