The mackerel, taken from the cold room, is cut into slices, put to bleed in running water, placed in stainless steel baskets (AISI 316) and cooked in water and salt, not steamed, in order to keep the organoleptic qualities intact and not to disperse most of the proteins. After cooking, the product is cooled and manually proceeds to a meticulous peeling and the elimination of the bones. The fillets thus obtained are placed inside glass and milk jars of different sizes. This phase is followed by filling the containers with olive oil or water (if the product is required in its natural state), closing the lid with an automatic capping machine, sterilization and washing of the packages. The last phase is represented by the labeling of the jars with an automatic labeling machine, the packaging of the containers in thermopacks and storage in special rooms.
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