Pesce Azzuro is the Italian term which translates word-for-word as 'blue fish', however a more accurate translation would be 'oily fish' as this is the group of fish rich in Omega -3 fatty acids so beneficial for cardiovascular health.
Tuscan recipes are born out of the frugality of generations. Fresh local ingredients have always been used, since long before 'food miles' and the global transport system allowed for exotic alternatives.
Preserving in oil has long been used all over the mediterranean but alas the shop bought versions always seem to lack something. These 'mackerel fillets in olive oil' were made during the cooking class and show how easy it is to do it yourself.
