Caballa de Andalucia

Caballa de Andalucia are mackerel fillets of the species Scomber japonicus, fresh or preserved in sunflower or olive oil. This particular species has been fished in the south of Spain for three thousand years and is to this day preserved using traditional, non-industrial methods.

Caballa de Andalucia is produced by boiling the mackerel fillets in salted water, skinning them by hand and covering them in oil in glass or metal containers. In spite being labor-intensive, these methods help avoid the use of chemicals, thus ensuring a higher quality product.