The horse mackerel (Trachurus Trachurus) is a fish belonging to the family Carangidae, and within this, to the order Perciformes. In many regions it is known as chicharrón or chicharrilla according to its size. This fish presents different known species, of which it is considered that the common horse mackerel is the highest quality.
The smallest specimens (of course, above the minimum) are intended for the canning industry, and the pickled preserves (with vinegar, paprika, olive oil, aromatic herbs), which is generally the most widespread conservation method for this species. It is done following a recipe of long tradition, which gives rise to the sensorial characteristics of the product. The meat is characterized by its delicate texture and pleasant taste. The pickle adds a note of acidity. This is a blue fish, rich in omega-3 fatty acids. It is a good source of proteins of high biological value, and is also a good source of vitamins and minerals. Is captured in the Cantabrian Sea and Galician coast.
The anchovy or anchovy is a small fish belonging to the family Engraulidae that is generally processed by salting receiving the name of anchovy or vinegar, in which case it receives the name of anchovy.
They form part of this classification of blue fish a great amount of species like the horse mackerel, sardine, anchovy, mackerel …