Honeyoc
Is a crunchy mama!
I think smoked mackerel has syns because the smoking process draws out a lot of the moisture in it so you'll be eating a higher concentration of calories. So 100g of smoked mackerel would have much higher syns than 100g of fresh mackerel. Same concept as grapes/raisins. With other fish smoking doesn't affect its syns but because mackerel is so oily, smoking it just makes it that much oilier and though it's good fats I guess its just too much for SW to allow to be free...
On another note, does anyone know how many syns might be in dried/ground crayfish? I use it mainly as a seasoning when cooking Nigerian food, about a heaped tablespoon per batch of stew that serves 4 so I've been counting it as free but I suspect it isn't!
On another note, does anyone know how many syns might be in dried/ground crayfish? I use it mainly as a seasoning when cooking Nigerian food, about a heaped tablespoon per batch of stew that serves 4 so I've been counting it as free but I suspect it isn't!