Both mackerel and herring are packed full of heart-beneficial omega-3 fatty acids and contain a vast array of vitamins and minerals.
UK health experts recommend that people should eat two portions of fish per week, one of which should be an oily fish such as herring or mackerel.
Furthermore, Scottish caught mackerel and herring come from sustainable fisheries that carry the Marine Stewardship Council ecolabel for the responsible way in which they are managed.
Ian Gatt, chairman of the Scottish Pelagic Sustainability Group, which was created by fishermen and processors to ensure a sustainable future for the mackerel and herring sector, says both types of fish can be bought in a variety of convenient forms.
“The winter mackerel season will shortly be upon us, which means that fresh mackerel should soon be available in many supermarkets and fishmongers. However, hot smoked mackerel is available all year-round and is incredibly versatile in the kitchen.
“For those looking for healthy eating ideas for the New Year, smoked mackerel is great flaked over a salad or made into a delicious pâté. Scottish canned mackerel can also be served in many ways, for example mixed with low-fat mayonnaise to produce a delicious and healthy sandwich filler.
“Herring are also available smoked as kippers, and there is no better healthy weekend breakfast treat than grilled kippers.”
