En algunas áreas, la temporada puede comenzar en marzo o abril y continuar hasta septiembre u octubre. Es importante consultar con pescaderías locales o mercados de pescado para obtener información específica sobre la temporada de la caballa en tu área.
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La caballa (Scomber scombrus) es un pescado azul muy apreciado por su sabor y textura. Pertenece a la familia de los escómbridos y se encuentra en aguas del Atlántico Norte y el Mar Mediterráneo. Con su piel plateada y rayas oscuras en la parte outstanding, la caballa es file&aa
The very similar stock developments with negative correlated interannual variability exhibit that mackerel either switched spawning area choice from calendar year to calendar year or reacted oppositely to a typical aspect.
A gutted mackerel of common dimension and fat content has to stay in the u
The hour at 50°C is necessary to fix the colour from the fillets which would otherwise darken to an unacceptable diploma during heat processing within the can. The smoked fillets are packed in two hundred g oval or ring-pull cans and protected using a vegetable oil; maize oil continues to be loc
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A gutted mackerel of average dimensions and Extra fat information has to remain in the usual 80° brine for 5 hrs prior to the salt focus reaches the advisable three for each cent, which makes it challenging to total the whole means of gutting, brining and