This Pickled Mackerel photograph is by Gary Friedman from the Mackerel Pickled In White Wine recipe page at Los Angeles Times. I’ve resized their photograph. So see that page for the original photograph and its copyright details.
I intend to feature this recipe on EFSEP. At which time I will calculate a PRAL serving score from the PRAL index for each ingredient. So to get an email notification from that website, please subscribe:
I chose pickled mackerel to illustrate USDA’s fish category for two reasons.
Firstly, it is the food with the lowest PRAL acid load per calorie in the fish category.
Secondly, mackerel is my favorite fish. So I’m looking forward to trying it pickled in this way. In fact, I intend to try several pickled mackerel recipes because there are lots of different ingredients used for pickling processes. Then I will compare PRAL values for those recipes before I publish my comparisons.
Leave Pickled Mackerel to read Acid-Alkaline Fish PRAL List.