The oily fish with the most flavour per euro, in our collection of canned mackerel

Mackerel is the forgotten star of Spanish canning and, for many, the favourite as soon as they try it well made. In this selection of canned mackerel we have gathered fillets in olive oil, smoked, with lemon and spicy, and its southern cousin, the melva (frigate tuna).

Why mackerel deserves more attention

Its flesh is juicier and more flavourful than tuna, it breaks into flakes without drying out and it is one of the oily fish richest in omega-3. And it costs considerably less. It is the tin for anyone looking for flavour without paying the price of tuna belly.

Mackerel or melva

They are different species. Mackerel comes from the North Atlantic, with pale flesh and an intense flavour. Melva, typical of the Andalusian almadrabas, has darker, firmer flesh and a deeper flavour; the melva canutera, the smallest, is the most prized. Herpac, from Barbate, is the benchmark.

Choose your tin

• In olive oil: FerroMar, La Brújula, Paco Lafuente and Real Conservera's caballita, the version with small pieces.
• Smoked: FerroMar, Ramón Peña and Porthos. Smoke suits such an oily fish particularly well.
• Seasoned: with lemon from Ramón Peña or spicy with spices from Briosa.
• Melva: Herpac's melva canutera and melva fillets.
• For spreading: the mackerel pâtés from Briosa and José Gourmet.

Before serving

Room temperature. It works on its own on bread, in a salad with potato and spring onion or with some roasted peppers. With a cold beer or a crisp white.

Add your favourite tins to the basket and receive them in 24-48 hours.