Mackerel in Tomato Sauce

Along the coasts of Ecuador, the Pacific Ocean is rich in mackerel species, making it an essential part of Ecuadorian cuisine.
The most common way to preserve mackerel is in a tomato sauce can, which complements the fish with a slightly sweet and tangy flavor.
It can be easily prepared with rice as a side dish, in soups, or accompanied by potatoes and fried plantains.
It is the perfect filling for an empanada-style pastry or for the popular arepas, which are common in Venezuela and Colombia.

The flavor of mackerel is influenced not only by the seasoning but also by the sea, making it different from its relatives in the Mediterranean Sea or the Atlantic Ocean.