Recipe Canned mackerel

Well prepared, these pimps only wish you well. Rich in omega 3, amino acids and proteins, this is a recipe that is not just there to delight you. Knowing how to combine health and pleasure on the plate is rare and increasingly sought after these days, so well done mackerels!

Maquereaux en conserve
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Preparation time:
30 min
Heat treatment time:
Shelf life:
12 months
Community rating:


Number of persons: 6 servings
  • Mackerels
  • 2 carrots
  • 25 cl of white wine
  • 2 onions
  • Cloves
  • 1 bunch of thyme
  • Salt, pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss> Terrine - 200 g (Diameter : 82)


  • Head, gut and rinse the mackerel, then dry them one by one.
  • Cut the carrots into slices and slice the onions.
  • Place the mackerel in a stewpot, add the carrots, onions, a few cloves, thyme, salt, pepper and cover with white wine.
  • Bring to the boil then let simmer for 5 minutes.
  • Using a skimmer, remove the mackerel and place them tightly, head to toe, in a Le Parfait Super Terrine or Le Parfait Familia Wiss terrine. Cover with cooking stock up to 2 cm from the edge.
  • Close and immediately proceed to the heat treatment, 2 hours at 100°C.

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1 comment

Bonjour, après de nombreuses recherches, il s’avère que les conserves de poissons doivent être réalisées à l’autoclave (cuisson avec pression) pour obtenir un mini de 116°C à coeur. Sans il y a des risques réels de botulisme. Pouvez-vous confirmer ou infirmer cette info SVP ? merci


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