BEEN THERE Salmon
DO THIS Mackerel
You opt for salmon because this superfood is high in omega-3 fatty acids. But mackerel contains even more of these healthy fats. Another bonus of choosing this fish is that it's low in contaminants like mercury and pesticides. The Environmental Defense listed Atlantic mackerel as one of its top seafood choices for health and environmental reasons. (Because these fish are a fast-growing species, they're not at risk of extinction like many other types.) If you prefer fillets, the Atlantic kind has firm, white flesh. The oilier Pacific variety, usually found in cans, has a flavor that's similar to canned salmon.
SERVING TIP Rinse and toss canned mackerel into salads or casseroles. Or whip up some mackerel burgers by combining it with crushed whole-wheat crackers, an egg, and seasoning; cook in a skillet over medium-high heat. You can substitute Atlantic mackerel fillets for any recipe using white fish, like mahimahi or bass.