Mackerel is very similar to tuna in flavor, so I thought to try this substitution one day. I loved the results. Serve with a salad for a light lunch or with Pecan Quinoa Pilaf and Sauteed Greens with Orange, Anchovy, and Red Onion for an easy dinner.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."