I recently came across an Omega-3 factoid — that mackerel contains almost twice as much Omega-3 as sardines. The truth is, I don’t really like either of them but see them as medicine. With mackerel, probably the richest source of Omega-3, there is a sustainability question.
There are many types of mackerel, caught in many different places. The smaller the mackerel, the lower it is in the food chain, making it less likely to contain contaminants. King Oscar says that its skinless and boneless mackerel is caught in the North Atlantic between Norway and the Faroe Islands. That sounds like a place with pretty clean water. But, according to the Marine Conservation Society, overfishing has caused a decline in the populations of North Atlantic mackerel.
Walnuts are an excellent source of Omega-3, and I already eat a lot of them. Another way to boost one’s intake of Omega-3 from walnuts is to use a toasted walnut oil as a seasoning. La Tourangelle’s roasted walnut oil isn’t all that expensive, as premium oils go, and a tablespoon of it contains 1.4 grams of Omega-3. It’s made from California walnuts. It’s very good in homemade dressings. You can get it from Amazon.
Eventually I’ll use all of the six cans of King Oscar mackerel that I bought. Other than that, I think I’ll stick with walnuts and walnut oil.
⬆︎ Pasta salad with walnuts, celery, onion, cherry tomatoes, chopped dried figs, and raisins, with a dressing of roasted walnut oil, honey, and a dash of vinegar.
⬆︎ The mackerel looks kind of gross, doesn’t it? The pesto (with lots of garlic) helps mask the (to me) unpleasant taste of the mackerel.
Interesting. I take Omega 3 supplements, the Solgar triple strength contains 1008mg of EPA and 746mg of DHA per daily dose. I am a big believer in the cognitive benefits of omega 3, so I might add some walnuts to my diet