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Mackerel dispute ... sounds a bit fishy, to me.


Aitchbee

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The Marine Conservation Society says mackerel should be eaten less often and people should eat 'herrings or sardine' instead.

Having many years ago 'upgraded' to tinned mackerel fillets [handy ring-pulls] from sardines and pilchards [Herring is nice also but triggers off my gout attacks], I will be very disappointed if I cannot buy the fish from my local bigname store ... namely Lidl, who stopped selling tinned sardines some years ago.

What do you think?

http://www.bbc.co.uk/news/science-environment-21119899

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Forum Editor

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canarieslover

Mackerel, more than any other fish, must be eaten as soon as possible after being caught.

The fish we ate on the beach had been out of the sea for less than an hour. I never buy them in shops, but I do enjoy my wife's smoked mackerel pate with horseradish.

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Aitchbee

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The tinned mackerel fillets [skinless and boneless] which I purchase have a best before date of 2017, but I agree, freshly caught mackerel is much better on the taste-buds.

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Quickbeam

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Anything that's fresh is much better on the taste buds.

Grannies jam, bread, and cakes will always taste much better than long life shop packaged food.

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MAJ

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Best mackerel I ever tasted were five minutes out of the Clew Bay (western Ireland) water, cooked by our boat's skipper while we tucked in sitting on the transom. Tinned mackerel in sauce? Now there's sacrilege for you.

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Forum Editor

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Aitchbee

"The tinned mackerel fillets [skinless and boneless] which I purchase have a best before date of 2017"

That's because they have been cooked in the can at a temperature in excess of 116 °C

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Quickbeam

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Preserving methods, canning, salting, smoking, pickling etc, do of course create a unique quality product in their own right and having it's own taste attraction over the fresh food.

Most smoked fish is considered a delicacy not a poor relation to fresh fish, especially salmon.

Sun dried tomatoes and hams are an Italian speciality, and of course tinned tomatoes are a superior base product for cooking Italian pasta sauces.

The Victorian cook was a specialist in preserving foods well past their natural season, fruit preserves, aspic jellied and salted meats. But there's not much call for pemmican in the modern kitchen these days.

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