Caught during the chilliest months of the year aboard the Atlante boat, Sicilian Wild Mackerel is mackerel the way it should be: firm, pure, plump, and clean-tasting, never bitter or metallic. We can thank generations of Sicilian wisdom for it.
In the cold waters near the Aeolian Islands (pictured above!), the Testa family catches Sicilian Wild Mackerel with full control from boat to jar. It is generational sustainability: no shortcuts, no guesswork, just deep knowledge of the sea and a craft honed since the 1800s. In a world scrambling to adjust, this is what real, lasting stewardship looks and tastes like.
🐟 Sustainably fished in small batches.
🐟 Wild-caught, never farmed.
🐟 Steamed, not boiled. Never frozen.
🐟 Preserved in organic Sicilian extra virgin olive oil.
🐟 Fully traceable, from sea to jar.
Tuccio reminds us: “our business was never about trends.” For the Testa family, Sicilian Wild Mackerel is a traditional craft, not a passing craze, and it isn’t going anywhere.
SUMMER RECIPE, TRIED AND TESTED BY THE GUSTI COMMUNITY:
Caserecci Faella + juicy and savory Testa mackerel with its olive oil + fruity Sapori Vesuviani piennolo tomatoes + fresh basil. Cook pasta al dente (mind you!) and toss all the ingredients together straight from the jar for a lush, no-fuss, no-cook meal. You can add Pantelleria capers and Maida olives if you’re feeling fancy, but honestly? This Mackerel Pasta Fredda is just perfect as is.