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 remarkable, la caballa es fileácilmente reconocible en los mercados y restaurantes de todo el mundo.C
Some recipes need pressure cooking right up until the bones and heads develop into delicate and safe to eat. Making use of fillets like salmon or tuna fillets will drastically decrease cooking time.Also, the omega-three fatty acids in mackerel support minimize body Extra fat by improving metabolism and advertising Fats oxidation.Given that they’r
Equally have a forked tail fin but Spanish mackerel’s tail fin is more forked resembling a boomerang. Visual appeal: The Atlantic mackerel, noted for its streamlined human body and swift swimming skills, reveals a striking mixture of colors. Its system attributes iridescent blue-green tones together the upper side, and silvery white underbelly.