Mackerel fillets in olive oil are a ready-to-use oily-fish base for professional kitchens: 25.2 g of protein per 100 g, hand-processed at the fishing site and packed in a 1.85 kg can with a drained weight of 1300 g, supplied in a carton of 8 cans. With a bold yet balanced flavour and firm, whole fillets, they serve straight from the can for antipasti, salads, cold pasta and gourmet fillings.
What mackerel in olive oil is
Mackerel (Scomber spp.) is one of the most prized oily fish in the Mediterranean tradition. Preserving fish in oil dates back to the historic tonnare of Carloforte (Sardinia) and Trapani (Sicily) in the 16th-17th centuries, where the catch was cooked, filleted and covered in oil to last through the year. Mackerel fillets follow the same principle: the fish is filleted, cooked and immersed in olive oil, which protects the flesh and keeps it soft. Unlike tuna, mackerel has a more pronounced flavour and a higher natural fat content, which makes it especially rich in omega-3 fatty acids.
Origin and processing
These fillets are hand-processed directly at the fishing site and packed in Spain, on the Atlantic seaboard where mackerel is abundant and caught fresh. Hand filleting keeps the pieces whole and compact, a clear sign of quality compared with industrial flaked products. The fish is then layered into the can with olive oil and a touch of salt, with no preservatives in the recipe.
Organoleptic profile
The flesh is firm, rosy-grey and meaty, with the typical full taste of oily fish softened by the olive oil. On the palate the fillets are tender but not mushy, holding their shape when served in chunks. The olive oil rounds out the flavour and can be reused to dress the same dish, although it does not replace raw extra virgin olive oil.
Technical specifications
Net weight 1850 g per can, drained weight 1300 g, carton of 8 cans. Ingredients: mackerel, olive oil (34%), salt. Allergen: fish. Per 100 g of drained product: 826 kJ / 197.5 kcal, 10.7 g fat (of which 1.8 g saturates), 0.1 g carbohydrate (of which 0.1 g sugars), 25.2 g protein, 0.5 g salt. Store at room temperature until the best-before date on the lid; once opened, keep refrigerated and consume within a few days.
Professional uses
Drain the fillets and use them in chunks, never blended, to keep the texture intact. Five professional ideas: a summer mackerel salad with red Tropea onion, cannellini beans and Taggiasca olives; a cold Mediterranean pasta with cherry tomatoes, capers and oregano; bruschetta on Altamura bread with mackerel, red onion and a Cantabrian anchovy; club sandwiches and tramezzini for catering and bar service; a Sicilian-style pasta with mackerel, capers, black olives and tomato. The residual oil from the can is ideal to dress the same preparation.
Pairings
Mackerel in oil pairs naturally with red onion, capers, taggiasca and black olives, sun-dried tomatoes, boiled potatoes, cannellini beans, fresh oregano and lemon. On the bread side it works on Altamura bread, focaccia and crusty country loaves. A crisp dry white or a chilled rose stands up to its full flavour.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a shelf-stable ambient product no cold chain is required: direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, with 24-48 hour shipping to Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stock-building by professional clients.
Who it is for
Designed for restaurants, pizzerias, delicatessens, hotels, catering and banqueting kitchens, gastronomies, Italian grocery stores and private customers passionate about Mediterranean cuisine who want a high-yield, ready-to-use oily-fish base with controlled food cost.
