Quote Originally Posted by Burney View Post
Yes. Something acidic to cut the oiliness is good. Generally, though, I do think things like mackerel, sardines, pilchards (these three may all be the same thing) and herring are underrated. I think it's because people don't seem to like fish that tastes really fishy. Benders.

I had a kipper over Christmas and enjoyed it enormously. I'd forgotten how nice they could be.
sardines, pilchards and herrings are all in the herring family Clupeidae. Obv a kipper is a smoked herring.

mackerel is a scombridae fish.
scromber scrombus the most common consumed on these shores.

oily fúckers, the lot of em.