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Mackerel in Oil
Argentine Chub Mackerel in Oil
For the tinned-fish lunch — a grain bowl, a tostada, a fork and the tin
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The local blue fish of the Mar del Plata port, cooked and sealed in the tin. Richer than tuna, and honest about it.
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Firm, full-flavored mackerel packed in oil makes a satisfying meal with very little preparation. Flake over a salad, pile onto toast with lemon or toss through warm potatoes and parsley.
How to use it
Straight from the tin over rice or a grain bowl, folded into tomato and onion salad, or mashed with lemon and parsley onto toast.
Ingredients
Chub mackerel (Scomber japonicus), oil, salt. Final panel follows the producer’s recipe.
Shelf-stable. Cooked and sealed in the tin — pantry, not fridge.
Specifications
Size170 g (6 oz) tin
Price$12
SodiumModerate
HeatNone
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