Caballa — the chub mackerel the port fishermen call magrú — is the fish Argentina actually cans. Tuna in an Argentine tin is usually imported loin packed locally; caballa is the local catch, landed at Mar del Plata and packed in the city’s remaining canneries. Firm, full-flavoured and better value than tuna, it is the everyday tin of the Argentine pantry — and almost unknown on the US shelf, which is exactly the kind of gap this brand exists to point at.
Straight from the tin over rice or a grain bowl, folded into tomato and onion salad, or mashed with lemon and parsley onto toast.
Chub mackerel (Scomber japonicus), oil, salt. Final panel follows the producer’s recipe.
