Smoked mackerel

Smoked mackerel is a highly valued culinary ingredient known for its intense and characteristic flavor. It is a blue fish (Scomber scombrus) that has undergone a smoking process, which gives it a deep aroma and a firm texture, making it ideal for adding a gourmet touch to various recipes.

Origin: Mackerel is a common fish in the North Atlantic and Mediterranean Sea coasts. It has traditionally been smoked in European countries such as Spain, Norway, and the United Kingdom, where smoking was an essential technique for preserving fish before modern refrigeration.

Properties: Mackerel is rich in omega-3 fatty acids, high-quality proteins, B vitamins (especially B12), and minerals such as selenium and magnesium. The smoking process not only enhances its flavor but can also increase its shelf life. It is a nutritious ingredient that provides benefits for cardiovascular and brain health, in addition to being an ideal energy source for balanced diets.

Synonyms in Latin America: Although in many Spanish-speaking countries it is simply known as mackerel, in some places it may be called smoked macarela or, more generally, smoked fish. It is important to note that the term "mackerel" is usually the most common and recognized for this specific fish.