TQB brings the quality guaranteed by oily fish to the pantry. Caught based on size in the cold waters of the Atlantic Ocean, after being cooked in salt water, it is cleaned of all impurities and put in a glass jar, covered with olive oil. Intact and tasty in the hands of the chefs, to interpret the scent and flavour of the sea in every recipe.
Obtained directly by making an incision on the mackerel’s belly, the eggs are cooked in salted water, selected and preserved in glass jars, covered with olive oil. As seasoning or salty creams, mackerel eggs can be used to spice butter, and stand out on a first course or an appetizer, offering the typical aroma and taste that the sea returns to the land.