Canned mackerel (tuna, bonito, mackerel)

4 servings

35 minutes

Canned mackerel is a bright representative of Spanish cuisine, embodying Mediterranean fish preservation traditions. Spaniards have long canned mackerel, tuna, and bonito to enjoy the rich taste of the sea year-round. The soft mackerel fillet, pre-cooked with bay leaves, black pepper, and chili, acquires a subtle spice aroma. Removing the skin and bones makes the texture tender, while sterilizing the jar ensures preservation. This canned fish is perfect for making tapas or adding to salads or pasta. Its spicy flavor pairs wonderfully with extra virgin olive oil, adding depth and richness to dishes. This simple yet elegant preservation method allows you to savor the taste of the ocean in every bite.

Energy value per serving

• Calories: 915.5
• Proteins: 93.9g
• Fats: 59.7g
• Carbohydrates: 1.8g

Ingredients

• Bay leaf: 6 pc
• Chili pepper: 2 pc
• Black peppercorns: 6 pc
• Extra virgin olive oil: to taste
• Salt: to taste
• Mackerel: 2000 g

Cooking steps

1. I gutted and washed the fish. I put it to boil for 15-20 minutes with bay leaf, black pepper, chili, and salt. If the fish is small, it will take less time to cook.

   Required ingredients:

   • Bay leaf: 6 pieces
   • Black peppercorns: 6 pieces
   • Chili pepper: 2 pieces
   • Salt:  to taste
   • Mackerel: 2000 g

2. Gave the mackerel time to cool down. Then removed the skin and bones by hand. It's a simple procedure.

3. I placed the fillet in a sterilized glass jar with bay leaf, black peppercorns, and cooked chili pepper. I kept the container with the fish in barely boiling water for a short time, but not long.

   Required ingredients:

   • Bay leaf: 6 pieces
   • Black peppercorns: 6 pieces
   • Chili pepper: 2 pieces