9 Amazing Canned Mackerel Recipes To Make You Healthier

Do you want to add fish to your diet, but want to avoid the ones with high mercury or those that are hard to come by and prepare? Making dishes using canned mackerel could be the best option for you. Canned mackerel are rich in Omega 3, but are low in mercury content.

Canned mackerel is a versatile ingredient that is easy to find. You can prepare various canned mackerel dishes ranging from peppered to grilled, smoked to steam cooked, and so on. They are mouth-watering and can fit just right for the diets of health-conscious individuals like yourself.

Below is a list of canned mackerel recipes that are very easy to prepare:


1. Baked Mackerel Patties.

This is one of the best Canned Mackerel Recipes as alternative for Salmons.

Instead of using salmon, you can choose canned mackerel to prepare backed patties. Just add some rosemary and 6 to 10 fresh bristles on top to make this recipe. Instead of frying the patties, it would be a good idea to put them in the oven and bake them.


  • A can of mackerel and juice
  • One egg
  • Onion
  • Cornmeal
  • Rosemary


  • First, you should mix the can of mackerel and juice, cornmeal, egg, and an ample amount of water using a wooden spoon. You can choose to add in rosemary and onions if you like. Batter them up the way you do with cornbread. Just make sure they are as thick as biscuit mix.
  • Prepare a baking sheet and spray it with Pam, and then put the mix on them and flatten them using your spoon. To make sure the mixture doesn’t stick, put hot water on your spoon.
  • Bake the mix in your oven until it turns golden brown. Set the temperature at 400 degrees and let it stay for about 20 minutes before taking it out the oven. When it becomes cool, dip it in mustard.
  • Now, you have yourself delicious baked mackerel patties. Make sure you prepared plenty for everyone because it’s so good you definitely won’t be eating just one.

2. Spicy Mackerel Patties.

This is one of the canned mackerel recipes that are easy to make, inexpensive, and its spiciness makes it irresistible.


  • A can of mackerel (drained)
  • An egg
  • Bread or cracker crumbs
  • Have a cup of chunky salsa (drained)
  • Salt, pepper, and other spices (optional)


  • First, you have to drain your canned mackerel. Remove the skin and large bones from the mackerel. You can also choose to crush the bones.
  • Also, drain your salsa and put it in the bowl where you placed your mackerel. Add the egg in the bowl, and mix it using a wooden spoon.
  • You can choose to add pepper, salt, and any other seasoning if you want. I suggest you put in some cumin, garlic powder, and onion powder. If the salsa you bought is spicy enough, then you do not have to put in the other seasonings.

3. Smoked Mackerel Dip.

Another excellent canned mackerel recipe that brings a spicy and savory flavor.


  • 15 ounces of canned mackerel (it should be drained and rinsed)
  • A quarter cup of tomato-based hot pepper sauce
  • One small finely diced onion
  • A cup of mayonnaise
  • A teaspoon of ground black pepper
  • Two teaspoons of salt


  • First, you have to remove the skin and the bones from your mackerel. Mix them in a medium bowl along with the hot pepper sauce and onion using a fork. Make sure you break the mackerel into small pieces as you mix them up.
  • Add the mayonnaise. Put the seasoning, along with the salt and pepper. Finally, cover it up and put it in the refrigerator for about two hours. That was easy, wasn’t it?

4. Classic Curry Mackerel.

This canned mackerel recipe is famous in Malaysia. This dish is simple and easy to prepare. You don’t have to spend so much time to make this recipe.


  • 425 grams of canned mackerel in tomato paste
  • Curry leaves
  • Half a cup of oil (8 tbs)
  • Two large ladies fingers (diced)
  • One medium tomato (quartered)
  • One small Brinjal (diced)
  • A quarter cup of tamarind juice (4 tbs)
  • 70-milliliter coconut cream
  • One medium pepper
  • A quarter tablespoon of salt
  • Two teaspoon fish curry powder


  • Grind your peeled shallots, ginger, fish curry powder, and garlic in a mortar. Heat up oil in a pot and fry the curry leaves in it. Add the ground ingredients in the pan. Use a rubber spatula so that you can scrape off the mixture effectively. Sauté it until it becomes fragrant. Add in the brinjal pieces, ladies fingers, and tomatoes.
  • After that, add in the season to taste, half of the coconut cream, the tamarind juice, and the tomato sauce from your canned mackerel. Let the gravy thickens to make your curry richer. You can add the mackerel along with the coconut cream to keep the balance in the flavor and the aroma.
  • Let it simmer for two to three minutes more and gently stir it to make sure the fish doesn’t flake. After that, you can serve it with sliced chillies. You can choose to serve it with warm steamed rice to bring the Malaysian feel to it.

5. Korean Food: Spicy Mackerel Fish Stew.

This canned mackerel recipe is an excellent Korean dish.


For the main ingredients, you’ll need:

  • A 145 Gram can of Blue mackerel
  • A cup of Korean radish or 16 tbs (it should be peeled and sliced into big chunks)
  • A chop of hot pepper
  • One green onion (sliced into 1-inch pieces)
  • Half an onion (sliced into 2-inch pieces)

For broth ingredients, you’ll need:

  • 6 cups of dried anchovy (One dried anchovy pack)
  • Two cups of water or 32 tbs

For the sauce ingredients, you’ll need:

  • Two tablespoon of red pepper paste (This is Gochujang in Korea)
  • A tablespoon of red pepper powder
  • One and a half tablespoon of soy sauce
  • Two tablespoon of cooking wine
  • A tablespoon of oil
  • 1/8 teaspoon of black pepper
  • A tablespoon of sugar
  • A tablespoon of soup soy sauce
  • A quarter teaspoon of minced ginger
  • A tablespoon of minced garlic


  • First, you have to cut the vegetables. Put two cups of water in a pan, add six dried anchovies, and a cup of radish. After that, let the pan boil on high heat for about five minutes. After cooking, remove only the dried anchovies and cook the broth for five more minutes.
  • Now, you have to drain the liquid out of your canned mackerel. Use a fork to clean the skin and bones of your mackerel and rinse it with water. Put all the ingredients in a small bowl where you mix them to make the sauce.
  • Place you mackerel on the radish which is in the broth. Get the sauce and pour it on your mackerel. Add onions after. Spoon the soup over the radish and the mackerel occasionally. Make sure you do not stir them.
  • Let the broth simmer on medium high heat until the boiling water is only half the quantity. Poke the radish to determine if it is soft enough. If it is soft enough, you are done cooking. Now, add green onion and hot peppers on your stew.

6. Bitter Gourd with Black Bean Mackerel.

In just five minutes, you can make this canned mackerel recipe.


  • One cup canned black bean mackerel
  • One large bitter gourd (or bitter melon)
  • Two cup celery


  • First, you have to deseed the bitter gourd.
  • After that, you have to slice it. In a pan, put all the ingredients and fry them for about 3 to 5 minutes.
  • Make sure you stir them well while you fry them.

7. Super Quick Canned Boiled Mackerel & Tomato Spaghetti.

Mackerel and tomato pasta is a canned mackerel recipe you definitely should try.


  • One canned boiled mackerel
  • Two medium tomatoes (or you can use half a can of tomatoes)
  • One clove garlic
  • One tsp olive oil
  • 1cm red chili pepper (remove and chop seeds)
  • One dash of Soy Sauce
  • One bay leaf


  • First, you have to boil the pasta. Duh! In a pot, put in all the ingredients and cook it on low heat until the red chili pepper and the garlic infuse the oil.
  • Once the garlic turns brown, put in the can of mackerel, along with its liquid. Break the mackerel apart and cook on high heat until the moisture evaporates. After that, put in the chopped tomatoes and bay leaf. Cook the mixture quickly on high heat.
  • Add some salt and pepper to season the mixture. After boiling the pasta in one minute less than what was stated in its package, add it to the mixture. Mix it along with the sauce. When the noodle is cooked, just adjust the flavor according to your preferences.

8. Japanese Broiled Mackerel.

Japanese cuisine is usually seafood, which makes this canned mackerel recipe a very good idea.


  • Four mackerel fillets
  • A quarter cup soy sauce
  • A quarter cup mirin (More popularly known as Japanese sweet wine)
  • A tablespoon of white sugar
  • Half tablespoon of grated fresh ginger root


  • First, you have to rinse the fillets of mackerel. Pat them dry with paper towels. Mix soy sauce, sugar, fresh ginger, and mirin in a medium bowl. Put the fillets in the marinade and leave it there for about 20 minutes.
  • Preheat the oven's broiler on high heat. Broil your fillets and baste it with a fork occasionally for 5 to 8 minutes until it flakes. Put some garnish as you serve them. You can place long white radish slice or lemon slice on the dish to make it look better.

9. Chargrilled Mackerel With Sweet & Sour Beetroot.

It is a canned mackerel recipe that brings a luscious charred punch.


  • Three mackerels (make sure they are filleted and boned)
  • 2 tbsp of soy sauce
  • 25g pickled ginger (make sure they are finely sliced)
  • A thinly sliced banana shallot
  • Three tsp vegetable oil
  • Three tsp finely snipped chives
  • Three tsp black sesame seeds (they must be toasted)
  • Extra virgin olive oil
  • 500g cooked beetroot (it must not be in vinegar)
  • 1 tbsp black peppercorns
  • 150ml red wine vinegar
  • 100g clear honey
  • One bay leaf
  • Two tsp wasabi
  • 100g crème Fraiche


  • For the sweet & sour beetroot, you have to mix all the ingredients in a medium pan, and put in 125ml water. Don’t include the beetroot in this mix just yet. Bring the pot to boil. After boiling, get the pan out of the heat and let it cool.
  • Drain and rinse your cooked beetroot. Cut it in half and slice the other half into thin rounds, while the other should be sliced into larger wedges, just to have a contrasting texture. When the pickling liquor is cold, put it in a large jar.

    Add the beetroot in that jar and let it chill overnight. Yes, this canned mackerel recipe requires a bit of patience.
  • On the next day, brush your mackerel with soy sauce and let it marinate for about 20 minutes. Put in the wasabi and crème Fraiche. Set your grill to its highest heat.
  • Take the beetroot out of the pickling liquor and divide them equally in between each plate. Put the shallot, the toasted sesame seeds, pickled ginger over it for gourmet. Scatter the chives over it to make the salad. It will give your dish a professional look.
  • Put a wire rack on your baking tray and brush it with the oil. Put your mackerel on the wire rack and grill them. Make sure you put the skin side up for 2 to 3 minutes until the fish is slightly cooked and the skin is charred. You can choose to use a blowtorch to char it even further.
  • Put the fish on top of the salad and add a spoon of dressing. Put the oil on the salad. Do the same with the pink pickling liquor from the beetroot.

Things to Remember When Preparing Canned Mackerel Recipes

Health aficionados can't go wrong with canned mackerel since it is high in omega-3 fatty acids, which is good for the heart. Also, it is low in mercury. You can use canned mackerel for soups, fish cakes, spreads, stir-fries, and much more.

Preparing canned mackerel is the same with sardines. You can choose to drain its oil or use it as part of the ingredients. Usually, there are some preparations needed before using the canned mackerel. How do you like the recipes I have shared here with you?

Do you have any favorite canned mackerel recipe that you think should be included in the list? Which one are you favorite canned mackerel recipes?

Jessica Leary

I’m Jessica, I’ve been a foodie since I was young. That explains my passion for the food movement and food blogs. In addition to being a content creator and recipe developer, I’m also into food photography and blogging. I’m an exercise enthusiast, wine aficionado, and green smoothie addict. The fact that I’ve tried countless recipes is what makes me passionate about food blogging. I write on anything related to food.

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