Steamed mackerel fillets in organic extra virgin olive oil, for a salad or a quick dish.
Steaming keeps the meat delicate. The fillets are then trimmed and packed into jars by hand, under organic extra virgin olive oil. Prepared in Campania.
Their tender meat holds up well in a potato, green bean or lentil salad.
Drained, they are laid on toasted bread with red onion and capers.
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