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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.
You only need four ingredients for these easy, inexpensive, delicious mackerel patties.
Total Time: 20 minutes
Yield: 8 patties
These can be very low calorie if you bake them and serve with fat free sour cream (opt.)
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How can I use canned mackerel in a recipe?
By Darlene L
I don't have any particular recipe, I just use canned mackerel as a substitution for salmon in any salmon recipe from salmon patties to salmon croquettes.
Harlean from Arkansas
You can but I don't know why you would want to. Salmon tastes good and mackerel does not and will stink up your whole house and the kids won't eat it. I would stick with salmon. But try it once.
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.
That is purely a matter of opinion. Mackerel tastes good to some people, or no one would eat it. I sure like it. It doesn't smell worse than any other fish and kids are always picky, they're kids!
I drain the juice out of can then pick skin and bones out of it...I then add one egg and cornmeal..mix together and fry to a golden brown....delicious.
I would like to know how to make mackerel croquettes?
By Linda from Memphis, TN
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
I need a recipe with canned mackerel. Thanks.
Are you sure you want mackerel and not salmon? Mackerel is a strong tasting fish that will stink up your whole house. However this recipe will work. I make it with salmon.
One can salmon
One cup crushed cracker crumbs
One small onion chopped.
Salt and pepper.
Save half the cracker crumbs. Mix engrienients and shape into patties. Cover with crumbs and place in a skillet of hot oil. After a few munites turn and cook another few minutes. They are then ready to eat.
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.
Don't sell mackerel short. It has more omega 3 than salmon and is much cheaper!
Can you eat mackerel in brine straight out of the can?
Yes, but it may be a little salty. I would rinse off the brine.
It's ready to cook, but I prefer to warm it up and drain it.
Can I coat mackerel that is in a can and in brine and after coating can I fry it?
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.
it should be OK, even though it may be brittle and fall apart
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.
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. :)
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
3 Tablespoon 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. 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: May need to add more flour.
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.)
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.
OR Bake it in the oven like cornbread, until golden brown. Cool; dip in mustard.
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..
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
In large bowl, combine all ingredients; mix well. Cover; refrigerate 10 minutes or
until slightly firm. Shape mixture into 4 patties, about 3/4 inch thick. Spray
12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat
until hot. Add patties; cook 6 to 8 minutes or until golden brown, turning once. If
desired, serve with additional nonfat sour cream.
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
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.
Can I make patties out of canned mackerel similar to salmon patties?
By cyclechicred from Gastonia, NC
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.
-1 medium green pepper, 1 medium onion, 1 medium potato - all raw, cut in chunks and chop very tiny in blender/FP. Empty this mixture in mixing bowl.
-Drain one can of mackerel an toss in blender/FP, bones and all. (They have great calcium and will grind/disappear.) Add 1 large egg and about 2 tbsp of 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 or tartar sauce.
Yes & they taste the same, good luck.
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.
Do I have to worry about bones in canned mackarel? Would there be any bones left to harm me?
By Sharadg from Toronto
No, the bones in canned mackerel have been pressure cooked during processing. They are soft and fall apart.
Rather than discarding them, can the juices from canned mackerel be used in various recipes? Many thanks.
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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.