Disguising the taste of oily fish

busiscoming2

Have just come back from Drs, mentioned my ds (12) has little lumps on his skin (mainly arems and legs) she said it was a deficiency in Essential fatty acids and to eat more oily fish. We aren't great fish eaters anyway and especially don't like the taste of the oily ones. Can anyone suggest any recipie ideas to help disguise the taste as want to try and incoporate it in the diet!!

:beer:

stef240377

Tuna pasta bakes?

huston_kw

How about tinned sardines in a tomato pasta dish, we do that here, with no complaints.

We like oily fish (or any other sort) so sorry I'm no more help.

Just thought you could make your own salmon fishcakes or fish pie (mixed of white & salmon) these go down well here as well.

I've done salmon in a white source with peppers on top in the steamer before which was lovely we served it with salad potatoes and steamed veg.

Never done this but I know there are a vast amount of fish curry recipes as well, do a google search.

huston_kw

stef240377 wrote: »

Tuna pasta bakes?

Tinned tuna has no omega in, it loses this in the process of being canned. Tuna steaks are very nice and do have omega 3 but I wouldn't use it in a pasta bake, the taste and texture is unlike normal fish IMO so you could give tuna steak with veg ago.

Bongedone

Anchovies have omega 6. Don't know how many you would have to eat though. You can get omega 6 from Linseeds and also Canola Oil (rapeseed).

thriftlady_2

Not all oily fish has a strong taste. Trout and salmon are oily and have a much more subtle flavour than mackerel, herring or sardines.

Have you tried smoked oily fish -kippers, smoked mackerel, salmon or trout? You might like that better.

Other than that I think you'll have to shell out for supplements.

valk_scot

Will the doc not prescribe cod liver oil capsules for your DS? If not, cod liver oil capsukes are probably one of the cheapest supplements on the market, if you get generic supermarket ones.

Otherwise try tuna, smoked mackerel or salmon pate, sardines in tomato sauce or plain tinned tuns, or salmon fillets. None of them have that strong oily fish taste.

There are other foods that contain omega 3 oils btw....soya, hemp, flax and pumpkin seeds and oils, walnuts and leafy green vegetables. They're the slightly less beneficial short-chain omega-3 oils, but they're still good oils.

Peartree

I like salmon and trout but am not an oily fish fan otherwise, either. They don't have the strong taste of the others and can be mixed with white fish in pies and so on.

I feel like I am the only person in the world that passionately, passionately hates tinned tuna so am delighted to find it is of little value apart from the cheap protein! Even the smell from a distance knocks me sick. Sorry tuna bake fans!

I do put tinned anchovies in all sorts of dishes, including meaty ones, though. If you give them a bit of a wash it gets rid of the very strongly flavoured oil or brine and they don't taste fishy after that. You'll even find some bolognese recipes which have anchovies in to give flavour. A small amount of (washed) anchovies with a few capers is also the (formerly) secret ingredient in my much admired recipe (to be honest one of my few admired recipes) for chicken liver pate. So. Add them by stealth if you want to go the fish route.

However, as Bongedone suggests, you don't need fish to get essential fatty acids and its a shame your doctor provided such limited information. Vegetarians can do nicely on this front without fish. There are quite a few thread knocking around on MSE on linseeds (or flaxseeds), etc, if you do a search. I imagine your son won't turn his nose up at, say, flapjacks!

busiscoming2

Thank you all. Dr did mention the oils but thought fish was easier to include as I only use olive oil for frying occasionally as I tend to dry fry food where possible.
valk_scot Dr did say she could prescribe but that it wasn't really necessary at this stage and was quite a common deficiency.

lindadykes

Have just today attended a lecture by Dr Madeline Portwood who is somewhat of an expert in the area of Omega 3's - the handouts show rapeseed oil as having a good balance of omega 6 to omega 3 and also butter, incidently the polyunsaturate margarines and sunflower oils have apparently a too great a ratio of omega 6 to 3 to be beneficial.

[Deleted User]

As a small child in the late 1940s-50s we were all given a cod liver oil capsule at school with our milk every day.I remember once biting it to see what it was like ,never again it was revolting and everything tasted awful all day.We also had to have a spoonful of Viral from a huge jar that was kept on the teachers desk.One spoon between 42 children in my class. We all lined up in alphabetical order for our spoonful.Luckily my surname began with a 'B' so I was usually second for the spoonful.I always felt sorry for the Smith orThomas twins because they were 'tail-end charlies'.The spoon was never washed between child ,so if someone had a cold or sniffles it was just passed on to the next child.Never get away with it today,but we were a hardy bunch of urchins in those days .Must admit I have never had cod liver oil capsules since then