I was hoping for some healthy cooking advice. I have a couple of leftover carcasses from smoked mackerel (cheap supermarket kind, here's the product) - skin, spine, tails, and heads (there is nothing on the head though, the whole fish was gutted/trimmed).
Is it ok to stick these in a pot at low temperature and then just eat whatever it ends up as? I'm hoping to soften the bones or eating and also make a kind of broth.
- The fish smoking process added nasty chemicals that I'll end up eating in concentrated form.
- It just won't work; the bones will be too hard and the skin unappetising.
- It will just be messy with the head and tail in there (although I could leave them out).
I haven't found a recipe online that uses this kind of mackerel, so any advice regarding cooking time would be good (assuming this is a good idea). I'm mainly concerned about it being unhealthy. I'd especially be keen to get a low temp method so I don't have to watch the pot (so cook it for 2 hours).
Any advice would be much appreciated.
asked byCheapFishStock (0)
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