Mackerel eaten fresh (which they usually are) are a treat. If they look floppy, grey and dull they should be avoided of course: a fresh mackerel will be stiff and rigid, with a sparkling, positively beautiful rainbow hue
Have you seen...
When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.