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Ask Tufts Experts November 2015 Issue

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 <>.) 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.”

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