Tinned Mackerel

What is mackerel?

Tinned mackerel is an oily fish valued for its distinctive flavour, firm flesh and naturally high nutritional value. Mackerel belongs to the Scombridae family and is particularly known for being a source of omega-3 fatty acids.

At Conservas Rias Baixas, we prepare mackerel fillets and whole small mackerel at our cannery in Moana, Galicia, following the traditional methods passed down through generations. The fish is carefully prepared and packed to preserve the flavour and texture that characterise this Atlantic species. Mackerel has long been part of the food culture of Galicia and the Atlantic coast. Its firm, juicy flesh and pronounced flavour make it particularly well suited to preserving, whether packed simply in oil or combined with sauces such as tomato or traditional escabeche.

Our range includes a variety of tin sizes and preparations designed for both individual consumers and the foodservice and distribution sectors.

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filetes de caballa en conserva

Our Tinned Mackerel Range

At Conservas Rias Baixas we produce both mackerel fillets and whole small mackerel in different sauces and formats, covering both individual consumers and the foodservice sector.

Mackerel Fillets

Carefully selected mackerel fillets are cleaned and packed to retain their juiciness, texture and characteristic flavour. They can be eaten straight from the tin or used in salads, on toast and in hot or cold dishes.

REFERENCIAFORMATOPESO NETOPESO ESCURRIDOLATAS/CAJAENLACE
FILETE DE CABALLA DEL SUR EN ACEITE GIRASOLRR-90 F.A.85 GR.57 GR.50ficha técnica
FILETE DE CABALLA DEL SUR EN TOMATERR-90 F.A.85 GR.57 GR.50ficha técnica
FILETE DE CABALLA DEL SUR EN ESCABECHERR-90 F.A.85 GR.57 GR.50ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE PICANTERR-90 F.A.85 GR.57 GR.50ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE OLIVARR-125 F.A.115 GR.78 GR.50ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE GIRASOLRR-125 F.A.115 GR.78 GR.50ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE OLIVARO-280 F.A.270 GR.175 GR.48ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE GIRASOLRO-280 F.A.270 GR.175 GR.48ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE GIRASOLRO-550475 GR.310 GR.24ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE GIRASOLRO-900850 GR.555 GR.12ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE GIRASOLRO-1000990 GR.650 GR.12ficha técnica
FILETE DE CABALLA DEL SUR EN ACEITE DE GIRASOLRO-1000990 GR.650 GR.12ficha técnica

 

Whole Small Mackerel

Whole small mackerel is traditionally prepared to retain its natural texture and flavour. It is a versatile option for simple meals and recipes where the fish itself remains the main ingredient.

REFERENCIAFORMATOPESO NETOPESO ESCURRIDOLATAS/CAJAENLACE
CABALLITA ENTERA EN ACEITE DE GIRASOLRR-125 F.A.115 GR.78 GR.50ficha técnica
CABALLITA ENTERA EN ESCABECHERR-125 F.A.115 GR.78 GR.50ficha técnica
CABALLITA ENTERA EN ACEITE DE GIRASOLRO-250 F.A.270 GR.175 GR.48ficha técnica
CABALLITA ENTERA EN ESCABECHERO-250 F.A.270 GR.175 GR.48ficha técnica

 

Frequently Asked Questions About Tinned Mackerel

Mackerel is an oily fish that naturally provides omega-3 fatty acids and high-quality protein, together with B-group vitamins, vitamin D and minerals including phosphorus, selenium, potassium and magnesium. Exact nutritional values vary by product, so check the label on the individual tin for precise figures.

Yes. Tinned mackerel is cooked as part of the preserving process and can be eaten directly from the tin – useful for quick meals on toast, in salads or in cooked dishes, with no need to prepare the fish from raw.

Mackerel fillets are prepared as individual pieces of fish, convenient for serving directly on toast, salads or other dishes. Whole small mackerel retains more of the appearance of the original fish and offers a more traditional presentation. We produce both, in several tin sizes and packing sauces.

Mackerel has a distinctive, pronounced flavour and firm, juicy flesh – richer in flavour than many lean white fish, which is why it works particularly well with oils, tomato and acidic preparations such as escabeche.

Yes. It can be eaten cold or gently heated and added to a cooked dish – there is no need to cook it again for safety. It works particularly well folded into pasta, served on hot toast or added towards the end of a tomato-based dish.

In the UK, one of the simplest ways to serve it is on toast. It also works with potatoes, salad leaves, tomatoes, eggs and pasta – because the fish already has a pronounced flavour, simple accompaniments usually work best.

An Atlantic Fish with
a Strong Identity

Mackerel has been part of Galicia’s coastal food culture for generations, appearing in fish markets, homes and traditional recipes throughout the region.

Its availability along the Atlantic coast helped make it an accessible and familiar fish, while the development of Galicia’s canning industry made it possible to enjoy it beyond the fresh fishing season.

See our tinned mackerel
Caballa fresca, pescado azul rico en Omega-3

Un pescado con tres grandes virtudes

Valorada por combinar tres cualidades esenciales:

Conservas Rías Baixas

Full-flavoured but balanced

Mackerel has firm, juicy flesh and a pronounced flavour, which stands up well to olive oil, tomato, spicy preparations and escabeche.
Conservas Rías Baixas

Well suited to preserving

Its firm texture makes mackerel particularly suitable for tinning, prepared in Moana using techniques inherited from previous generations.
Conservas Rías Baixas

Versatile in the kitchen

Mackerel works in simple dishes or more substantial meals - the preserved format means it is already prepared and ready to use.

Mackerel Nutritional Properties

Mackerel is an oily fish valued not only for its flavour but also for its nutritional profile: it contains omega-3 fatty acids, high-quality protein, B-group vitamins and vitamin D.

Conservas Rías Baixas
Omega-3 fatty acids: as an oily fish, mackerel is naturally rich in omega-3 fatty acids, one of the characteristics most closely associated with its nutritional value.
High-quality protein: mackerel provides high-quality protein, making it a useful ingredient in meals where fish is the main protein source.
Vitamins and minerals: B vitamins, vitamin D and minerals including phosphorus, selenium, potassium and magnesium.

Mackerel in
Galician Food Tradition

In Galicia, mackerel has been a familiar ingredient in home cooking for decades. It appears in traditional empanadas, mild escabeche, dishes with potatoes, stews with peppers and, just as often, simply grilled with a squeeze of lemon.

Its availability, affordable price and distinctive flavour made it a regular feature of coastal cooking, from Moana to A Guarda. Its popularity also grew alongside Galicia’s canning industry, which made it possible to enjoy mackerel throughout the year, beyond the fresh fishing season.

How to Eat
Tinned Mackerel

British consumers actively look for tinned mackerel recipes and for simple ways to eat the product:
On toast: drain the mackerel if you prefer, place the fillets on toasted sourdough and finish with lemon, cracked black pepper or a little mustard.
With potatoes: serve with boiled or roasted potatoes and a simple salad - the richness of the fish works well with lemon, vinegar or mustard.
In pasta: fold tinned mackerel through warm pasta with tomato, garlic or greens, adding it towards the end so it keeps its texture.
In salads: use mackerel fillets with tomatoes, leaves, boiled potatoes, beans or eggs for a quick lunch - little dressing needed given its strong flavour.
Straight from the tin: good-quality tinned mackerel needs no elaborate recipe - just bread or toast and a simple accompaniment.