Delfino Battista | Mackerel Fillets in olive oil 200 g

Sgombro, Maccarello, Lacerto: in Italian there are so many names for the Mackerel, a tasty fish rich in Omega 3.

Mackerel (Scomber scombrus) 65%, olive oil, sea salt.

Average quantity for 100 g:

• Energy: 217 kcal (909 kj)
• Fat: 21 g
  • of which saturates: 2,3 g
• Carbohydrate: 0,6 g
  • of which sugars: 0 g
• Fibre: 2,5 g
• Protein: 22,5 g
• Salt: 12 g

The information on the label of the product may vary for reasons beyond our control. Therefore, there may be discrepancies between the information on the website and that on the product delivered. Please always check the information on the product before consumption or use.

Gustorotondo selected Delfino Battista for the authentic flavours and for the attention the company dedicates to the ingredients and to the production processes.

Delfino Battista’s Mackerel Fillets are delicious, healthy and extremely versatile.
The mackerel fillets are ideal for preparing delicious fish starters, and fish courses.
Try them on toasted bread with semi-dried tomatoes in extra virgin olive oil.

Just after the Second World War Pasquale Battista opened a small food laboratory where he worked with passion and pride, mainly producing preserved anchovies.
During the 1990s Pasquale Battista’s sons took over the the activity, and they are now carrying on the tradition of preserving anchovies thanks the expertise and teaching of their father.

Delfino Battista processes the ingredients with care and patience, and some parts of the process, as packaging, are done by hand.
All Delfino Battista’s products are chemical and additive free, keeping intact quality and flavours.
The highly-selected ingredients and the careful workmanship guarantee genuine products, suitable for a healthy and balanced diet.

Delfino Battista’s story is deeply rooted in a delightful, small fishing village of the Costiera Amalfitana, Cetara.

In Ancient times, many Mediterranean places were called Taricheiai (in Greek) or Cetaria (in Latin). The name derives from the fact that in those places there were places for the processing of fishes: cetariae were basins which were used in the production of fish sauces or other salted fish products.

In the Middle Ages nearly all the Roman processing places became tuna-fishing plants and the production of garnishes and dressings became much less popular. In Cetara, Delfino Battista still carries on the tradition of fish processing and producing gourmet delicacies.