Angelo Parodi Mackerel Fillets in Olive Oil with Ginger and Chili

This can has some fans here, so I had to try it for myself, and now I know why it gets rave reviews. Although the fillets seemed a bit dry, that's probably because I'm used to eating whole mackerel, and by comparison, fillets always seem dry to me (one of many reasons why I prefer whole). While the excellent ginger flavor really snaps (almost too hot for me, but not quite), I didn't taste as much of the chili. In fact, I didn't even see it until I dumped the leftovers into another container to store. Along with the pepper were a couple of slices of ginger. ($6.99 at FishNook)

These macks had so much flavor that they really needed nothing to enhance them. I ate them on Kettle dill pickle chips for crunch and just a bit of acid.