The Protected Geographical Indication (PGI) of the Atlantic mackerel and frigate mackerel in Andalusia provides a healthy product with all the health guarantees. A fish prepared in the traditional way, without additives or chemical preservatives.  

Spain is one of the world's leading producers of canned fish and seafood, not only in terms of production data, but also in the variety of its products, with the Spanish fish and seafood canning industry being the largest producer in the EU. This position is largely due to the excellent quality of a raw material that is guaranteed by Protected Geographical Indications, as is the case with Atlantic mackerel and frigate mackerel in Andalusia. 

Manuel Becerra, Secretary of the Regulatory Council of the PGI for Atalntic mackerel and frigate mackerel in Andalusia, explained at San Sebastian Gastronomika-Euskadi Basque Country how the traditional working methodology of the Tarifa canning industry allowed Atlantic mackerel and frigate mackerel to retain all their organoleptic characteristics, in a video sponsored by the Ministry of Agriculture, Livestock, Fisheries and Sustainable Development of the Andalusian Regional Government. 

Taste of fish. Nothing more. 

Starting with fresh or frozen fish, depending on the season and the availability of the product, the canning industry works on cooking it according to its specific characteristics (such as weight) and produces a traditional cooking brine. Draining, tempering and refrigeration (to obtain hardness), are the next steps in cleaning the product, completely removing the bones and skin by hand and then directly canning the resulting fillets. 

In the can, the product will be preserved either naturally (water and salt) with sunflower oil or in olive oil. But in no case with oils that add flavour. The preserve seeks to preserve the taste of the fish, the taste of the sea. 

A taste that is later appreciated by diners and cooks alike. This is the true of Israel Ramos, chef at the Mantúa* restaurant (Jerez de la Frontera), who gave us two recipes based on tinned Atlantic mackerel and frigate mackerel. The latter was presented with the emulsified juice from a salad - obtained after vacuum-packing the traditional ingredients of a salad - which was turned into a soup to accommodate some frigate mackerel fillets.  With the Atlantic mackerel, Ramos opted for a version of traditional mackerel with tomato based on a traditional caramelised stir-fry accompanied by spherical-shaped piparras (Basque chillies) and tempura fried cabbage. Presiding, the Atlantic mackerel.