What's the Best Way to Deal With Mackerel's Fishy Taste?

Dr. Oz has the answer.

Q: You say we should eat more mackerel. But how to deal with the fishy taste?

Oz Says: You probably just haven't met the right mackerel. When it's fresh, it has a rich flavor and firm texture, but it loses freshness quickly, giving it that stinky rep. So you absolutely need to eat it the same day you buy it. Choose the Atlantic (a.k.a. Boston) or Pacific varieties, which are low in mercury. (King and Spanish can be high.) Then try grilling, which imparts a smoky flavor, or roasting, which crisps the skin. Don't want to fiddle with fresh? Load up on canned — staff testers were surprised to find it tastes milder than tuna. Try it in pasta dishes or on whole-grain toast with capers and lemon.

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Holy (healthy) mackerel! This fish has more omega-3s than salmon. We found one canned brand with 3,500 mg, compared with 1,350 mg for salmon.

This story originally appeared in the December 2016 issue of Dr. Oz The Good Life.

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