Scomber scombrus

In the third century BC, the Romans and the Phoenicians used this variety of fish which, at that time, as today, was a species that was found in abundance in the Mediterranean. They discovered that drying mackerel in the sun made it into a great food to be transported to the big wars. Another way of preservation that was used was salting, by means of storing them in huge vats.

Nowadays, in the catering world, it is a fish that is not particularly appreciated. This occurred in the past with cod. As in the case of cod, we believe that in the not too distant future it will be a highly desirable fish due to its high nutritious content.

From a nutritional point of view, it should be said that its unsaturated fats are good for forming fibre and blood sugar. They also contain phosphorus and sodium for the development of bones and the growth of the human body.

This fish, with a notably seasonal nature, from May to July, is not usually longer than 30 cm and can be cooked in many different ways: baked, grilled, pickled and so on.