If they weren’t too tired, true fishermen used to make smoked fish, according to the tradition, with fir branches which they collected. Mackerel smoking involves, of course, a special and secret technique, masterfully carried out, giving meat this well-known copper colour.
The mackerel is the quickest swimmer of the barbell species and it has the highest Omega 3 content, making our mackerel buddy the favourite choice of gourmets and food cravers. This particularly tasty fish enchants the taste buds of any picky individual.
Depending on your health state, dear fish lovers, eat as much mackerel as possible! Farmers say it makes your heart strong.