I never remove the bones from canned salmon either. I need all the calcium I can get from natural food sources, and those soft bones are a good source according to many of the recipe books I have seen. I guess if I found a large enough one I would remove it though. I'm with you, I don't like mackerel as well as salmon either. I don't know how to cook it to make it taste good either. But I have not looked for recipes specifically to use mackerel.
Pamela Fairchild <[email protected]> _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
