Mackerel fillets in oil This product is fished in the Atlantic Ocean as the most appreciated quality of mackerel in Italy for preparation in oil is Sgomber Colias which finds there its ideal habitat. The producers with the longest and most renowned tradition are Portugal, Spain and Morocco. Fishing periods usually range from the beginning of May to the end of November. The production process consists in the cleaning of the fish, its boiling in salted water, its skinning and perfect deboning. This industrial process is followed by manual filleting, and then the fish is delicately placed in the various sizes of cans and pure olive oil (Lukus brand) or soy bean oil (Aries brand) is added to them. Sterilisation is always carried out in automatic control autoclaves. Natural mackerel slices The major producers of this product are Peru, Chile and Morocco. The first two countries utilise Sgomber Japonicus as raw material, fished mostly in the Pacific Ocean, while Morocco prefers using large-sized Sgomber Colias. Processing in this case is simpler than canning in oil. In fact, the fish is only cleaned and canned raw in slices with the addition of water and salt. Boiling and sterilisation then occur in a single procedure within large automatic control autoclaves. The number of slices per can varies according to the size of the fish: smaller the number and greater the excellence of the product. In the Lukus cans you will find only 3-4 slices per can. Our mackerel Recipes