TEJERO Caballa de Andalucía Mackerel Fillets in Olive Oil RR335

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 “Caballa de Andalucía Mackerel Fillets in Olive Oil” are always prepared following the same traditional process:

• Reception of the fish.
• Head removal, gutting and washing.
• Cooking, in a water and salt solution.
• Maintenance and refrigeration.
• Manual skin removal.
• Manual packaging.
• Addition of 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.