We have been eating this healthy and easy mackerel recipe whenever fresh mackerel is available.  If you’ve heard that you should be eating more small oily fish for your health, but aren’t sure how to make it happen, give this pan-fried mackerel a try!  How to Cook Oily Fish Oily fish tends to have a fishier flavor, which is why a lot of people avoid it.It’s really a shame, because these fish are full of omega-3 fatty acids, and the small varieties like sardines, anchovies, and Atlantic mackerel (not the large King Mackerel) are low in mercury.  As long as you cook it right, it can also be very delicious!  In my opinion, the best way to cook oily fish is to pan-fry it.These fish have a ton of flavor, and you don’t need to do much to them—just season with salt and pan-fry until nice and crispy.  This releases the fish’s natural oils, mellows the fishy flavor, and just tastes good! Another great way to cook it would be grilling it, but pan-frying can be done any time of year, in any kitchen.

Note: There are different types of mackerel.Go for smaller fish, which are lower in mercury.Avoid large king mackerel and Spanish mackerel that are higher in mercury.

The Woks of Life Is On Team Oily Fish! Bill sometimes goes fishing with his cousins in Montauk, and they’re often out there to catch striped bass and fluke.These are delicate, flaky, and mild-tasting fish that are great for Cantonese steaming preparations.They are delicious!  However, if they catch

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