We had mackerel this evening for dinner – three fish scored and braised in a soy, mirin, rice vinegar, garlic and ginger sauce.
Rather than fillet the fish before cooking (a finicky process in the case of mackerel) I decided to cook them whole and then serve the meat off the bone. Of course that means the odd bone may slip by so we’ve been teaching Dylan (aged 5) to look for bones on his plate and feel for bones in his mouth.
A risk? perhaps….but how else is he going to learn to enjoy fish without being scared off bones for ever?
Is there a better way? Let me know how you approach getting your Gastrokids to enjoy fish and understand that bones are sometimes involved.