Cooking Canned Mackerel?

Judy
Gold Post Medal for All Time! 677 Posts

January 19, 20170 found this helpful

I would rinse off the brine. It has a lot of salt in it. You can coat it with flour or bread crumbs and bake or fry.

Hello
Bronze Post Medal for All Time! 107 Posts

January 19, 20170 found this helpful

it should be OK, even though it may be brittle and fall apart

cybergrannie
Gold Feedback Medal for All Time! 949 Feedbacks

January 19, 20171 found this helpful

I have never tried doing this but I believe it would fall apart in your pan.
There are many healthful ways to cook canned mackerel and Thrifty has some excellent recipes. Why not look at some of these and maybe make patties if frying is what you are looking for.

www.thriftyfun.com/tf13697307.tip.html

jean

January 22, 20170 found this helpful

i am wonder ing if it is a whole piece? I would rinse well. no one needs a huge amount of salt.. coat it and then fry.... sounds yummy. :)

Leware T.

January 22, 20170 found this helpful

Recipes gathered from www.thriftyfun.com

Salmon or Mackerel Patties
1 (14 3/4 oz.) canned salmon or mackerel
1/4 cup onion,or more, finely chopped
1/4 cup cornmeal
1/4 cup flour
1 egg
3 Tablespoon mayonnaise
1 Tablespoon vinegar
Open salmon. Place salmon in mixing bowl and flake evenly with a fork.

Mackerel Patties (like deviled clam recipe)
Mini Food processor or a blender creates the best results.
1 medium green pepper
1 medium onion
1 medium potato
All raw, cut in chunks and chop very tiny in blender. Empty this mixture in mixing bowl. Drain one can of mackerel and toss in blender, bones and all. (They have great calcium and will grind/disappear.)
Add:
1 large egg
about 2 Tablespoons Old Bay (or seasoning of choice)
Chop for about 30 seconds. Add to mixing bowl.
Mix all well and gently dip by the spoonful onto bread crumbs and coat. Fry in pan over medium heat for about 3 minutes each side. Serve with cocktail/tartar sauce.

Salmon Noodle Casserole
2 Tablespoons margarine
2 Tablespoons flour
1 teaspoon salt
1/2 teaspoon dry mustard
1 cup milk
1 pound (16 oz.) can red salmon, undrained
1 (8 oz.) package Velveeta
2 cup cooked noodles
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 350F..

Salmon Cakes
3/4 cup Progresso Plain Bread Crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup nonfat sour cream
1 Tablespoon Dijon mustard
1 egg white, beaten
1 (14 3/4-oz.) can salmon, drained, skin and bones removed, flaked
1 (4.5-oz.) can Old El Paso Chopped Green Chiles, drained

Canned Mackerel
1 can mackerel, flake with fork, skin and bones removed
1 cup mayonnaise
1/4 cup dried onions
1/3 cup chopped fresh parsley or 2 Tablespoons dried parsley
1 egg
Mix it all together. Add 3 cups bread crumbs; mix. Pat into baking dish (don't grease beforehand) and bake 350F for 30 to 40 minutes; eat hot.
OR cook in loaf pan and cool, slice for sandwiches.

Recipes Using Canned Mackerel
Note: To take the strong fish odor/taste from the mackerel, add a dollop or 2 of prepared mustard to your ingredients when preparing a dish with it. You don't taste the mustard.