On Fri, 02 Apr 2021 09:52:53 -0300, Lucretia Borgia wrote:

> I love nearly all fish, particularly herring, kippered, fresh, pickled
> but if there is one fish I really don't care for, it's mackerel.

I have to confess, I just had some before this post because I spoke to Ed
re Omega 3 &c. It was awful; more tomato sauce than fish. The best I've
had is when cooked fresh by my Mom. She bought them off her friend who
fished for mackerel.

It might be not worth the bother, but if you are really delicate, you can
separate the different muscles according to colour in mackerel. The dark
meat in definitely stronger tasting. Salmon & trout have this as well but
it's much thinner and looks a lot like a strip of fat because that is
pretty much what it is. It's easiest to do so without damage after
cooking.