This inexpensive, nutritious fish is consumed worldwide. This page contains recipes using canned mackerel.
You only need four ingredients for these easy, inexpensive, delicious mackerel patties.
Approximate Time: 20 minutes
Yield: 8 patties
These can be very low calorie if you bake them and serve with fat free sour cream (opt.)
How can I use canned mackerel in a recipe?
By Darlene L
October 23, 2012
1. You can make mackerel cakes, that I would eat with syrup and biscuit
2 tablespoon of corn meal,
1 small onion diced,
a little black-pepper
to taste and fry in a small amount cooking oil about 1/2 cut in skillet fry on both side until brown.
2. Also you can serve them on a green salad.
3. You can scramble them in eggs for breakfast.
4. Mackerel salad, used this instead of tuna fish.
I make salmon gravy with mackerel. First make your gravy and debone the mackerel. Use your hands and break the mackerel up and add to the gravy. You can use the juice too but I do not like to use it. My family grew up on what they call salmon gravy. it was really mackerel gravy and they love it. Served with hot biscuits is great.
Can I make patties out of canned mackerel similar to salmon patties?
By cyclechicred from Gastonia, NC
September 9, 2009
Yes, you can use canned mackeral the same as you do the salmon. I have used it and it doesn't alter the taste at all.
I use mackerel just as I do salmon to make mackerel patties. I add rosemary to my recipe, I sprinkle just a few fresh bristles (6-10) on top. It is also good in the oven, instead of frying mackerel patties, I bake them.
My mom used to make these regularly when I was growing up. Love these! Very simple and not expensive to make.
I need a recipe with canned mackerel. Thanks.
July 20, 2011
There was a time when mackerel tasted better than salmon. We used a lot of it. I found that I could substitute it for salmon in lots of recipes such as salmon loaf and salmon patties. If it is as strong as others say, try rinsing it, and be sure to include some lemon juice in the mix.
I would like to know how to make mackerel croquettes?
By Linda from Memphis, TN
November 14, 2009
Use Mackerel instead of salmon, just as good as salmon, much cheaper.
1 (14 3/4 oz.) canned salmon
1/4 cup onion,or more, finely chopped
1/4 cup cornmeal
1/4 cup flour
3 Tbsp. mayonnaise
1 tablespoon vinegar
Open salmon. Place salmon in mixing bowl and flake evenly with a fork. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended. Shape the mixture into patties about the size of an average burger or less. I put flour on hands to keep it from sticking. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry. May need to add more flour.
By Kathleen from Dothan, Al
Do I have to worry about bones in canned mackarel? Would there be any bones left to harm me?
By Sharadg from Toronto
When making salmon patties, sometimes one can of salmon will not make enough for my needs. Instead of buying another can of salmon, I mix in a can of jack mackerel (right next to tuna and salmon at the grocery).
Rather than discarding them, can the juices from canned mackerel be used in various recipes? Many thanks.
I am looking for a recipe for canned mackerel. I get my food from the food bank and I was given a can of mackerel. I don't know what to do with it. Would I treat it like salmon?
Sandy from Baltimore, MD
I've used mackerel in place of salmon in several recipes. Much cheaper and the taste is pretty much the same.
My boys still love eating mackerel croquettes and they're both in their 20's. Just add an egg, chopped onions, seasoning, and bread crumbs (the kind you buy in a canister). Form the croquettes and lightly brown them in a little bit of oil. Squeeze a little fresh lemon on after cooking and you're good to go. It is also one of the richest sources of heart healthy omega-3 fatty acids. (07/18/2006)
Just open and eat with crackers. (07/18/2006)
Here are a couple of salmon recipes, that you could replace with mackerel. I have and no difference in taste.
SALMON NOODLE CASSEROLE
Mix margarine, flour, salt, and mustard in 3 quart saucepan over
medium heat. Gradually stir in milk and cubed Velveeta, stirring
constantly. When mixture is thickened, remove from heat and add
undrained salmon and noodles. Place in 1 1/2 quart casserole and
bake for 30 minutes at 350 degrees.
Prep Time: 30 min
To take the strong fish odor and taste from the mackerel, add a dollop or 2 of prepared mustard to your ingredients when preparing a dish with it. My aunt taught me this. It works, and you don't taste the mustard, either. (07/28/2006)
Mix it all together. (We eat spines before making, just as a treat, don't know how that bit started. You can remove skin, we stretch this canned fish so leave it on).
Add 3 cups bread crumbs. Mix in. Pat into baking dish (don't grease beforehand) and bake 350 F for 30 minutes to 40 minutes. Eat hot or cook in loaf pan and cool, slice for sandwiches. (02/12/2008)
Try it on good, fresh bread with Dijon mustard. Serve with fresh veggies and a strong beer. (03/08/2008)
I add canned mackerel to salad. I first chop up the fish, bones, skin, and all, and sprinkle with Vitamin C powder to lessen the fishy taste and odor. I now prefer mackerel to salmon and tuna. (03/25/2008)
This is one of my all time favorites from when I was a child and I still cook it and my daughters love it.
Chop up one onion, saute it in butter or whatever you may have, add the mackerel to it. Cook on low heat until hot. Season to taste, and serve over hot rice with bread and butter. (04/15/2008)
Mackerel is far healthier than red meat. It contains more protein per pound than round steak
Plus the fat in fish is actually healthy instead of unhealthy. I regularly buy canned mackerel or salmon and make fish cakes. Just add a couple of eggs, some rolled oats, chopped onions, some red pepper flakes if you have them. Use a half cup measuring cup and form patties. Bake on greased sheet of pan fry in a little oil on both sides. Serve with either ketchup or a mayonnaise type sauce.
Very healthy and very cheap. (06/18/2008)
I use it with the pasta they gave me. (06/18/2008)
At my house we just pop the top, drain some excess oil, and put the can directly on a burner to cook the mackerel until it's soft and done. Add soy sauce and chopped scallions at the end and eat with rice. No pots, pans, or bowls to clean up except the one you put rice into. (07/08/2008)
Out of curiosity I thought I would google search if any one has posted recipes using canned mackerel, oh yeah. Try this one, my family has it a lot, it's easy simple and really good nutritionally:
Then this is the best part. Cover with 1 or 2 cans of good quality coconut cream and bake for 20 - 30 minutes. Serve with fresh boiled rice, hmm yum d-lsh!
I make chowder with canned mackerel and it is delicious. This is the highest and best use of the product. Place 1 can of fish in a two quart pot, bones, juice and all. Break up the mackerel into fairly small chunks and add 1 can of diced tomatoes. Dice and add 1 onion, a quarter cup of rice or a cubed potato and salt and pepper to season. Add 1-2 cans of water or chicken broth. Boil vigorously and then simmer for a half hour or so. The longer it cooks, the more tender the fish becomes. This is very similar to bluefish chowder. Enjoy. (11/09/2008)
I'm a Save-A-Lot shopper and this is one of our favorite suppers. Canned Salmon I usually replace crab in a creamy crab cake recipe, but with canned Mackerel I use a deviled clam recipe. Mini Food processor or a blender creates the best results.
A tip that my Aunt gave me, as a newlywed, I gladly accepted. Being that my new husband and I both liked salmon croquettes, but couldn't afford salmon at the time. She suggested that I substitute mackerel (much cheaper to use) for the salmon, but make as the same, but to put a few teaspoonfuls of prepared yellow mustard into the mixture (as it would take away the real fishy taste). She was right, it did take away the fishy taste and you really couldn't taste the mustard all that much either. That was several years ago and we still make mackerel croquettes, and now, as well as salmon croquettes, on occasion.
By Terri H.