Mackerel is an oily fish with a rich flavor, sold fresh, smoked, or canned. It provides omega-3 fats and protein but is higher in fat, and some species may be higher in mercury. Offer small, plain cooked portions occasionally and avoid smoked, salted, or spoiled fish.
Mackerel is sold as fresh fillets, canned in oil or brine, or smoked. It is a strong-flavored fish used in salads, sandwiches, and rice dishes. The bones are small and easy to miss.
Smoked and canned products are usually salty. Oils add extra fat. Plain cooked fish without bones is the safest form.
The skin is oily and can leave a strong odor on plates or trash. Leftover fish spoils quickly. Avoid feeding fish that smells off or has been left out.
Canned mackerel often includes skin and bones.
Smoked fillets can be very salty. Brine from cans is salty.
