Horse mackerel in marinade

Horse mackerel (Trachurus trachurus) is a fish belonging to the Carangidae family, and within this, to the Perciform order. In many regions it is known as either chicharrón or chicharrilla according to its size. This fish presents different known species, of which the common horse mackerel is considered to be of the highest quality. The smaller specimens (of course, above the minimum size) are destined for canning, and pickling in escabeche is usually the most widespread conservation method for this species.

Tasting notes

The meat is characterized by its delicate texture and pleasant flavor. The pickling solution adds a note of acidity.

Other notes

This is an oily fish which is rich in omega-3 fatty acids. It is a good source of proteins with a high biological value, and is also a good source of vitamins and minerals.

Production / Processing method

The canned and bottled products are made from this fish using traditional techniques using the pickling solution known as escabeche (vinegar, paprika, olive oil, aromatic herbs), following a long-established recipe, thereby giving rise to the sensory characteristics of the product.

Geography / Relief and climate

The Cantabrian Sea is a coastal sea on the Atlantic Ocean which washes the northern coast of Spain and the southwest coast of France. It extends from the point known as Estaca de Bares in the province of A Coruña, through to the mouth of the Adur river, in the coast of the French region of Les Landes, near Bayonne. In its easternmost part, along the coast of the Basque country it receives the name of the Bay of Biscay. It washes 800 kilometers of coastline shared by the provinces of A Coruña and Lugo (Galicia); Asturias; Cantabria; Vizcaya and Guipúzcoa (Basque Country).