Zallo Mackerel Fillets with Ezpeleta Peppers – Spanish Conserva 130g

Zallo brings together two Spanish treasures in a single tin: tender mackerel fillets from the Bay of Biscay paired with sweet, smoky Ezpeleta peppers. This is a conserva built for the Spanish pantry — clean, assertive, and designed to shine on its own or as part of a larger spread.

About this product

Mackerel fillets are hand-packed in glass with roasted Ezpeleta peppers, a variety prized in the Basque country for its thin skin and fruity heat. The result is a balance between the richness of the fish and the gentle warmth of the pepper. No added colourings or excessive salt — just careful layering of two ingredients that belong together. The 130-gram format is proportioned for a pair of generous servings or a solo tapa course.

How to enjoy

• Straight from the tin onto toasted bread with a squeeze of lemon.
• Scattered over a white bean and onion salad dressed in sherry vinegar.
• Served alongside morcilla and membrillo for a Basque-inspired pintxo board.
• Flaked into a potato and egg tortilla for depth and colour.

Product details

• Net weight: 130g
• Brand: Zallo
• Origin: Spain (Basque Country)
• EAN: 8410562147471

⭐ Why we love this

Zallo's conserva exemplifies Basque seafood tradition—hand-packed mackerel from the Bay of Biscay paired with Ezpeleta peppers, a regional variety that brings fruity warmth without dominating the delicate fish. This is honest, ingredient-driven pantry craft that reflects how Spanish cooks have preserved and elevated their catches for generations.

🍷 Pairing suggestion

Serve with a crisp, mineral Albariño or a dry Txakoli from the Basque coast to echo the Atlantic origins of the mackerel. Alternatively, open alongside a chilled Fino sherry and crusty bread for a classic Spanish aperitif that lets the fish and pepper speak.

📍 From Spain

Sourced from the Basque Country, where Zallo has built its reputation on preserving the region's seafood with minimal intervention. The Ezpeleta peppers are a Basque staple, roasted to release their subtle smoke and fruity notes, pairing perfectly with mackerel caught in the waters that define this culinary region.