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Canned Mackerel

Canned Mackerel in Brine, Oil, Tomato Sauce

Canned Mackerel is an important food fish that is consumed worldwide.As an oily fish, it is a rich source of omega-3 fatty acids.The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

In Japan mackerel is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh.

Canned Mackerel

Canned Mackerel

  • All Year
  • 1x20GP
  • 20-30 days
  • In Tin
  • Natural Temperature
  • 5000mts/year
  • Natural Temperature
  • T/T, L/C, D/P

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