The traditional abundance of mackerel in Portuguese waters, and its frequent intake has provided it with a special status at our table. Captured in the north-eastern Atlantic Ocean, this fish represents a food product which has attracted increasing interest, motivated by scientific evidence regarding its nutritional properties.
CHILDREN IN THE KITCHEN
Chub mackerel fish fingersBlend together 3 tins of chub mackerel and 150g fresh hake fillets. Place the mix into the mould for making ice cubes and allow to harden. Dip the cubes into 1 egg yolk and bread crumbs. Deep fry. Serve with a side salad and mayonnaise.
Tuna tataki in a meIi—mélô with chub mackerelCut 200g of fresh tuna into a parallelepiped shape, season with sea salt and fry in a pan with olive oil over high heat. Cut into slices of 1/2 cm and alternate With 3 tins of chub mackerel fillets with approximately the same size. Serve with crispy salad seasoned with olive oil and cherry vinegar. Decorate with a reduction of balsamic vinegar until it has a syrup consistency. Can also be served with toasts as an appetizer or with mashed potatoes as a main course.
TINNED FISH --- JAMÓN --- OLIVE OIL