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/ck/ - Food & Cooking

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13382132 No.13382132 [Reply] [Original]

I know this board loves sardines, but how are canned mackerels?

>> No.13382134

>>13382132
Good enough to make you say "holy mackerel!"

>> No.13382140

I thought that was zippers.

>> No.13382165

Not so crazy about the canned ones.
Used to get freshly frozen ones when my brother worked on an oilrig where they angled them in their spare time but couldn't be bothered actually eating them. Good times. Good fishe.

>> No.13382172

a damn pretty fish....

>> No.13382180
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13382180

>>13382172
indeed

tuna is also beautiful before being turned into hockey pucks

>> No.13382189

>>13382172
Scalies get the rope

>> No.13382211

Love it. You can literally find canned mackerel in tomato in every lunchroom here in Norway.

>> No.13382779

>>13382132
Better than the deenz. Especially the smoked mackerel from John West.

>> No.13382811

>>13382132
Based. Made a stir fry with them some months ago. Should look into fresh ones since I'm in Florida

>> No.13383574

>>13382132
Mackerel cakes are bretty gud.

>> No.13383587

>>13382180
Oh. So that's why it's called yellow fun.

>> No.13383591

>>13382132
They bioaccumulate a number of toxins which is stored in their fat. Also all PS is destroyed from the canning process (anything over 140 f denatures it), so the muh wikipedia page for its alleged content is meaningless as cooking is not taken into account. Stick to sardines for your Omega 3s. Taste better and less sea garbage in them.

>> No.13383592
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13383592

I'm not really a fan of canned fish in general, but some anon mentioned the canned mackerel from trader joe's and I tried it and it's spot on delicious.

>> No.13384903

>>13382132
The canned mackerel I bought recently was dry and without fatty parts, so quite boring. A whole smoked mackerel is pretty cheap here and I prefer canned sardines, so I will avoid the canned ones in the future.

>> No.13384957

>>13383591
https://www.fda.gov/food/metals/mercury-levels-commercial-fish-and-shellfish-1990-2012
depending on the kind of mackerel it isn't much, or a lot

>> No.13384975

Mackerel is an excellent fish for canning. Unfortunately in the US&A it is difficult to get anything other than plain. It is very good canned in a variety of sauces. I'm especially fond of tomato-based sauces. I remember seeing many different flavors in France, and I'm sure other countries have good variety too. The US is inept when it comes to canned seafood. It makes such a quick and tasty lunch if done right