4 ways with healthy little fish
When it comes to fish, the smaller the better
From left to right:
Smelt: They have pinkish flesh, a slightly nutty taste, and, like anchovies, are only about 6 inches long. Usually sold as bait.
Sardines: About the same size but slightly less intense than mackerel, sardines are the easiest small fish to find in stores.
Anchovies: Tiny, silvery beauties, fresh anchovies are mild, sweet, and totally different from canned ones.
American mackerel: Oily and richly flavored, they come 3 or 4 to the pound.
Reason #1: They’re really good for you. The oil-rich fish are full of protein, B vitamins, omega-3 fatty acids, and a compound said to boost brainpower.
Reason #2: There are lots of them—no need to feel guilty. Eating these plentiful, fast-growing fish spares scarcer, slower-to-mature ones.
Reason #3: They taste great. The key is to get them ultra-fresh and pair them with strong flavors so they aren’t fishy—just rich.