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1 large head of garlic, halved crosswise; 1 / 4 cup extra-virgin olive oil, plus more for brushing; 9 1/2-inch-thick slices of Italian bread or ciabatta, halved lengthwise; salt; small arugula leaves, for garnish; 3 smoked mackerel fillets fillet broken into 6 pieces, about 3/4 pound skin removed and each; 1 / 2 small red onion, thinly sliced
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Mackerel is an important food fish that is consumed worldwide. [3] As an oily fish, it is a rich source of omega-3 fatty acids. [4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning.
For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces, but is a popular deli item throughout the country.
They require no further preparation after fillet and skin removal and can be eaten as a snack with finely sliced raw onion and pickles. As skin removal requires experience, fillets or double fillets should be attempted first. The soused herrings are silvery outside and pink inside when fresh, and should not be bought if they appear grey and oily.
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Foods packed in tins may not seem healthy but canned fish like sardines, tuna, salmon and mackerel offer lots of health benefits. The No. 1 pick to start eating right away, according to dietitians ...
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