Tinned mackerel is a convenient pantry staple that can turn a slice of sourdough, a pan of mashed potato, or a bowl of pasta into a tasty treat of a supper.
Mackerel, a fatty fish rich in omega-3, protein and vitamin D, is preserved by canning, ensuring a longer shelf life while retaining its nutritional value.
The canning process involves cleaning, filleting and boning the mackerel, then packing it in a tin along with a liquid, often brine, olive oil, or tomato sauce.
This results in tender, flaky fish with a rich taste.
Tinned fish dates back over 200 years to France, when Napoleon wanted a reliable way to feed his armies without food spoilage.
The practice quickly spread to Spain and Portugal, and those countries remain at the centre of the industry today.
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Tinned mackerel is a convenient pantry staple that can turn a slice of sourdough, a pan of mashed potato, or
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