I could list a hundred reasons why mackerel recipes are on the menu in our home every single week. Let's start with perhaps half a dozen:
Calories are the little sh*ts that get into your wardrobe at night and sew your clothes tighter!!
This you can literally throw together in five minutes.
Fat gets a lot of bad press, but the fact of the matter, your brain
and nerves are largely fat. Feed your baby no fat, and he'll be a moron. Literally, and as an adult you'll prematurely get senile dementia.
In 100 g of mackerel, there are 18 g of fat. Subdivided as follows:
You've probably heard of the miracle food, Omega-3. These three fatty acids are PUFAs, and your 100g mackerel filet is very rich in them:
I've done a search of the net; there are literally hundreds of companies peddling Omega-3 soft gels, and the price varies widely. Buyer beware!
As a general rule:
We regularly (every week) bought a smoked mackerel whilst living in the Netherlands. They weigh around 280g, so roughly, once you've removed the head, skin, tail and spine, there are about two 100g portions.
Because it's already cooked (smoked), it's instantly ready. SLOW FOOD, MADE FAST. And it costs less than $2/ 100g.
With postage, Puritans Pride (if you buy bulk) with postage will cost you 18.2c to get the equivalent Omega-3 in 100g mackerel.
Comparing the price of apples and oranges is a vain exercise; with whole fish verses oil too. With your 100g mackerel recipe, you're not only getting the anti oxidant, but also 26g of high quality protein, antioxidant minerals and vitamins, mono unsaturated fatty acids, and other PUFAs than Omega 3 and vitamin D; all good stuff.
It all comes back to philosophy. Do you trust what nature made over and above what factories can manufacture? Or would you rather get your foodstuffs out of a bottle? Or, indeed, a combination of the two.
Then you won't like our mackerel recipes.
You have to work quite hard to get enough Omega-3 from a vegetable source. The best sources are flax seed and walnuts, but they must be freshly ground, or cracked.
The omega 3 is very strong antioxidant; the downside is that the moment it comes into contact with the air it starts going rancid.
I grind my flaxseed daily, and either crack my own walnuts or enjoy them vacuum packed.
Use a tablespoon of freshly ground flaxseed in with your muesli; I always add it to our low GI bread to increase the fat content and lower the glycemic index of the starch.
Use a dedicated, inexpensive coffee grinder for your flaxseed; it doesn't enhance the flavour of your fresh roast!
If you, like me now that I've retired to sunny South Africa, live from from the sea, then you'll know that it's very difficult to get fresh fish, and especially cold water fish. The alternatives are very expensive imported salmon from the fjords of Norway, or our own west coast canned pilchards. We make pilchard fish cakes weekly.