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Tinned mackerel

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Ricardo Velo said:
Hi all, has anyone got some thoughts on having tinned mackerel
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Pretty good if you like it but interestingly I have 2 tins both in Tomato sauce 1 says 0 carbs per 100g and the other 7.6 g per 100g. I suspect most of the carbs will be in the tomato sauce so if that is too many look for the fillets in oil or plain.
Supermarket usually have cooked peppered mackerel in the chiller cabinet which are nice with a dollop of horseradish sauce.
 
Like the tinned in spicy tomato sauce on toast, excellent lunch snack! 7/100 is about right, it says that on my tin.
 
I eat tinned mackerel about once a month. I heat them up in the microwave and have them on toast or with a salad.
I prefer the ones in spicy tomato sauce.

As for low fat soft cheese, last time I checked (although I confess this was more than 10 years ago), this was made of full fat soft cheese and water. Since noticing that (and seeing how they make my toast soggy and sauces thin), I avoid the low fat version and just use less of the full fat.

(I appreciate toast is not for everyone if you are watching your carbs.)
 
There are several types of what I call Small Fish in cans - sardines, mackerel, sild? and so on
For a long time I just didn't like them, but encouraged by my DSN to eat more oily fish I had another go, with a can of sardines, and found it wasn't too bad
Then I realised -

Although I like tomatoes, and can eat them fresh, canned, in stews & curries etc, the sardines I had tried on & off for years were in tomato sauce, and it was that combination that I didn't like
But for my latest attempt they were in brine, and that was OK

So now I buy Small Fish in brine or in olive or sunflower oil, and recently I've ventured into a couple of variations such as in white sauce or with sliced olives
There are loads of recipes, but I usually make my own Messy Fishy Salad - a can of Small Fish plus the usual salad veg cut fairly fine/small and all stirred up in a bowl, and I just chomp my way through it
I have that about once a week or 10 days, and there is usually enough for two meals - I live on my own and many recipes work out too much for one meal

These Small Fish are quite cheap, browse round the supermarket & discount store shelves, and there are lots of variations
I've also started making Salad Nicoise, but leave out the potato or substitute it with cauliflower

Supermarkets closed their fresh fish & delicatessen counters during The Lockdown, and none of them appear to have opened again, or at least not like before
But you can find vac packed smoked mackerel in the chilled fish section, and I sometimes have that simply with savoy cabbage
 
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Lucyr said:
I like the plain tinned mackerel, mashed up with low fat soft cheese and lemon juice then spread on top of toast
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Lucyr - This is delicious! Have made this in the past but wasn’t sure if it would fit here so am glad to hear it is okay.
 
helli said:
I eat tinned mackerel about once a month. I heat them up in the microwave and have them on toast or with a salad.
I prefer the ones in spicy tomato sauce.

As for low fat soft cheese, last time I checked (although I confess this was more than 10 years ago), this was made of full fat soft cheese and water. Since noticing that (and seeing how they make my toast soggy and sauces thin), I avoid the low fat version and just use less of the full fat.

(I appreciate toast is not for everyone if you are watching your carbs.)
Click to expand...

Low fat cheese is just made with a milk that has less fat in it now.
Something like semi skimmed.
I found a recipe that uses a sprinkling of blue cheese to give it a really good flavour, and a lot less calories.
 
helli said:
As for low fat soft cheese, last time I checked (although I confess this was more than 10 years ago), this was made of full fat soft cheese and water.
Click to expand...
You might need to recheck, that’s not the ingredients on mine
 
lizzieK said:
Lucyr - This is delicious! Have made this in the past but wasn’t sure if it would fit here so am glad to hear it is okay.
Click to expand...
One piece of toast, with this on top, I find more filling than 2 toast with spread
 
zuludog said:
There are several types of what I call Small Fish in cans - sardines, mackerel, sild? and so on
For a long time I just didn't like them, but encouraged by my DSN to eat more oily fish I had another go, with a can of sardines, and found it wasn't too bad
Then I realised -

Although I like tomatoes, and can eat them fresh, canned, in stews & curries etc, the sardines I had tried on & off for years were in tomato sauce, and it was that combination that I didn't like
But for my latest attempt they were in brine, and that was OK

So now I buy Small Fish in brine or in olive or sunflower oil, and recently I've ventured into a couple of variations such as in white sauce or with sliced olives
There are loads of recipes, but I usually make my own Messy Fishy Salad - a can of Small Fish plus the usual salad veg cut fairly fine/small and all stirred up in a bowl, and I just chomp my way through it
I have that about once a week or 10 days, and there is usually enough for two meals - I live on my own and many recipes work out too much for one meal

These Small Fish are quite cheap, browse round the supermarket & discount store shelves, and there are lots of variations
I've also started making Salad Nicoise, but leave out the potato or substitute it with cauliflower

Supermarkets closed their fresh fish & delicatessen counters during The Lockdown, and none of them appear to have opened again, or at least not like before
But you can find vac packed smoked mackerel in the chilled fish section, and I sometimes have that simply with savoy cabbage
Click to expand...

These are some of my favourites, but for the life of me I can't understand why they are in sunflower oil, or even olive oil?
It totally masks the flavour of the fish, so I only buy ones in brine or sauces.
I have had tins of cod livers in cod liver oil, that works well, and I usually drizzle the oil onto a salad with them.
 
Oily fish has a great reputation. Not sure if that fully extends to tinned versions, but it seems quite likely to?
 
I make a lovely omelet with peppered mackerel, red onion and spinach, although not from a tin. I'll have to take a look at the tinned ones next time I'm shopping.
 
everydayupsanddowns said:
Oily fish has a great reputation. Not sure if that fully extends to tinned versions, but it seems quite likely to?
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It reduces a bit I think, so tuna is no longer considered as good a source of omega-3 when tinned. But the more oily fish like salmon, sardines and mackerel still have a good amount in.
 
42istheanswer said:
It reduces a bit I think, so tuna is no longer considered as good a source of omega-3 when tinned. But the more oily fish like salmon, sardines and mackerel still have a good amount in.
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Tinned fish of all kinds does have more omega 3 than not eating fish though, so any type of fish in budget is worth including in your diet.
 
Can't beat a freshly caught mackerel (or similar sized fish eg fresh sardines when somewhere abroad) despatched and cooked soon after that. Or either canned in Tom sauce, mashed, obvious spinal bits removed, and as mentioned by others, piled onto nice bread toasted and well buttered. Don't very often have it though, lack of sea and fresh fish generally round here - and abroad eg moules mariniere or crab/lobster/prawns will most likely win!
 
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