Smoked - Salted Mackerel Fillet in oil
fileto pastou kapnistou safridiou se ladi
    packaging / box boxes / palette
Jar 150 gr - 5,28 oz 34 118
Hotel & Restaurant
Tin 1 kgr - 32,15 oz   600
Keep refrigerated at 4-6 °C for 6 months or 7 days after opening the package

Smoked - Salted Mackerel Fillet in oilshield-quality-control

Trachurus mediterraneus
Maximum length : 60 cm | Maximum registered weight : - | Depth range encountered : 0 - 500 m

Its body is thin and long, with round scales, small and smooth, apart from the lateral line on its side, it can be recognized from its large diamond-shaped scales form a curve down around the middle of the body and continues to the tail. From its two dorsal fins, the first dorsal fin is smaller and the thinnest, with spikey endings connected with a membrane. The second is similar to the first and varies in that it has the first two spikey edges, hard like bone. The long and pointed pectoral fins reach back almost to the end of the fish’s body. It has a forked tail.

The Horse Mackerel are pelagic fish that stay near the surface. In the summer they lay numerous small eggs. Each female lays about 140,000 eggs which float to the surface along with the plankton. The small, yellowish or reddish Horse Mackerel gather and spend the first year of their life beneath the hood of the jellyfish kotylorriza fymatioforos (cotylorhizatuberculata).

There are plenty in the Greek waters and are caught in the passages around the small islets of Kalymnos by fishermen in the fall, spring and July with various methods. Their catch is delivered to our facilities once again the fishermen’s women, wash the fish and remove the skin. Then the fish are filleted and salted with natural sea salt and smoked with flavors of thyme, savory and oregano (from the mountains of Kalymnos). Afterward the processed fish are packaged in glass jars sealed with the vacuum method thus ensuring that the product maintains its superior product quality.


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