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Grilled, cold smoked, pickled, hot smoked, canned, in sushi, on rye, in rice bowls, on salad - I love mackerel in all its forms. It’s large enough to satisfy like tuna or swordfish, yet small enough to have less mercury. My usually low-key neurons feel like they’re positively dancing when the omega 3s hit. PS The Fishwife canned smoked mackerel in chili oil is a real treat
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Feb 26, 2025

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