In Spain are also important preserves made with the Melva and Caballa fillets that are caught by the trap method – following the trap method, which is a complex set of networks and cables for the capture of migratory species (especially the Tuna) as they pass through the Strait of Gibraltar – and are currently protected by the Protected Geographical Indication (PGI) Melva and Mackerel of Andalusia.
The species used to produce the preserves covered by this emblem are: Scomber Japanicus and Scomber Colias for Mackerel and Auxis Rochei and Auxis Thazard for Melva, these species are usually found on our shores.
It is also established to bear this badge that the peeling of fish should be done manually without the use of chemicals that accelerate this process or any type of preservative. The processes must be carried out in their entirety in the factories that must start with the fish and finish in the fully processed and packaged preserves. The factories must be located in certain localities Andalusian *
In addition the only liquid cover to use in these preserves, olive oil and sunflower oil.
All this makes these preserves a natural product typical of the Mediterranean diet, with exceptional quality and high food safety. The blue fish used as raw material, provides the omega three acid with high preventive value of cardiovascular diseases, as has been shown, and it is joined to the oleic acid provided by olive oil, forming a product of high nutritional value And excellent conditions for health.
Process of elaboration: The pieces of fish are submitted to the processes of heading, eviscerated and washed until the adequate elimination of the blood and the mucus. The cooking is effected by introducing the fish into a solution of salt in boiling potable water. Then the fish is peeled manually. Once fish fillets have been obtained, cleaned of skin and bones, they are manually packed in metal or glass containers by adding olive or sunflower oil and sealing the containers which are subsequently sterilized by a heat treatment sufficient to destroy any microorganism. The artisan techniques used in the elaboration, guarantee that the fish conserves all its natural properties that evidently, in a manual manipulation, can not be altered.
* The area in which the preserves are made lies within the municipal limits of Almeria, Adra, Carboneras, Garrucha and Roquetas de Mar, in the province of Almeria; Algeciras, Barbate, Cádiz, Chiclana de la Frontera, Chipiona, Conil de la Frontera, La Linea, Puerto de Santa Maria, Rota, Sanlúcar de Barrameda and Tarifa in the province of Cadiz; Almuñécar and Motril in the province of Granada; Ayamonte, Cartaya, Huelva, Isla Cristina, Lepe, Palos de la Frontera and Punta Umbria in the province of Huelva; Estepona, Fuengirola, Málaga, Marbella and Vélez-Málaga in the province of Malaga.