What advice is given for reducing sodium intake when consuming canned mackerel?
Answer
Soaking and rinsing the fish prior to cooking
When opting for the convenience of canned fish, a practical nutritional consideration arises regarding sodium content, as many canned varieties use salt as a preservative. To mitigate this potential issue, a simple preparation step is advised: soaking and rinsing the canned mackerel prior to cooking. This action effectively reduces the overall sodium load of the meal without significantly impacting the beneficial nutrients, such as the healthy fats and protein, that the fish provides.
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