Q. How can I prepare mackerel, which I understand is a healthy fish?

A. Patsy Jamieson, recipe editor of the Health & Nutrition Letter, suggests adapting sardine recipes such as our trio of ideas in the May 2010 issue. (You can find all three recipes plus a bonus recipe on our website at <www.nutritionletter.tufts.edu/news/-1444-1.html>.) She notes, “Mackerel is sustainable and rich in omega-3s. I don’t see fresh mackerel often – oily fish like mackerel have to be very fresh – but canned mackerel are practical, even if you live far form the ocean. You could substitute canned mackerel for canned sardines.”