ngredients: Mackerel and olive oil
 Storage: Keep in a cool place and once opened cover with a layer of oil
 Only top quality mackerel are used, processed immediately
 The oil is of the type defined "olive oil" in compliance with the Reg EEC 1989/03 and following mod; The salt is of marine food type.
 3 - Slice
 Definition: Tinned mackerel fillets, closed after filling the product with preserving liquid and sterilized (Reg 1536/92)
 Presentation and consistency: Firm consistency.
 Cleaning: the slices are clean and white in color
 Preserving liquid: the oil completely covers the product, it is limpid and clear
 4 - Organoleptic characteristics.
 Appearance: mackerel fillets covered with oil
 Color: rosé
 Odor: typical, absence of extraneous odors (rancid, putrefied)
 Taste: typical, absence of extraneous aftertaste (rancid, putrefied)
 5-Chemical characteristics on the product
 finished
 NaCl: 0.95 - 2.0%
 PH: 5.8 - 6.4
 ISTAMINE: ≤ 100 ppm
 HUMIDITY: <58%
 Heavy metals (Pb, Cd, Hg) within the legal limits
 6 - Microbiological characteristics
 Commercial sterility (stable product)
 No alteration of the product after incubation at 37C and at 55C for 15 days ∆ Ph <0.5 pH units
 7 - Packaging and Storage
 The packages are checked so that there are no closing defects or traces of grease. The product is a canned fish that undergoes sterilization.
 It is kept at room temperature