Description
Preparation process:
During the Caballa de Andalucía tinning process we take extra special care of the raw materials, carrying out the relevant controls to guarantee customers a quality final product.
The “Andalusian mackerel fillets in extra virgin olive oil” must always be prepared following the same traditional procedures:
- Reception of the fish.
- Head removal, gutting and washing.
- Cooking, in a water and salt solution.
- Maintenance and refrigeration.
- Manual skin removal.
- Manual packaging.
- Add the extra virgin olive oil.
- Tinning.
- Autoclave treatment.
- Can washing.
- Storage and dispatch.
The mackerel fillets from this species have a greyish-white colour, a compact texture, aroma, and the taste of oily fish.
Product protected by the Caballa de Andalucía PGI.
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