scomber scombrus (mackerel) Options
The hour at 50°C is critical to fix the colour with the fillets which would usually darken to an unacceptable degree during heat processing inside the can. The smoked fillets are packed in 200 g oval or ring-pull cans and coated by using a vegetable oil; maize oil continues to be discovered most fitted. The cans are clinched, exhausted in a very s