Hey - I would be careful with any tinned fish as it can be a bit hard - fresh is best everytime
On the subject of mackerel though you may want to try this recipe - it's great for the soft stage of your diet and contains lots of essentials xx
This recipe makes around 6 fishcakes but as long as you use fresh fish you can put them into bags and place in the freezer then take out one for each meal....
Recipe
350g (12oz) peppered mackerel (although any fish really - whicever you prefer)
400g (14oz) sweet potato
400g (14oz) new potato
A bunch of spring onions (optional and be careful with these as I sometimes find spring onions can be a bit stringy and uncomfortable on the pouch - you can also try finely chopping a red onion but I would maybe wait until you are edging close to your 'normal' food stage for these)
Butter (I use clover light)
Paprika
Method
1. Boil the potatoes with their skins on. This usually takes about 15-20 minutes. A good way to check if they are ready is to stab a piece of the potato with a straight-edged knife. If the potato slides off the knife immediately, then the potato is done.
2. Mash the potatoes with the butter and paprika until you get a nice creamy consistency.
3. Chop the spring onions into small pieces, break up the mackerel and add both to the mashed potatoes, mixing thoroughly.
4. Put some grease proof paper on a large baking tray. Form the mixture into round cakes and flatten them to a thickness of about 2-3cm (an inch).
5. Bake the cakes in the oven at 160°C (320°F; gas mark 3) for 25 minutes, then flip them over and bake for a further 25 minutes.
6. Enjoy! xx
