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Whether you’re making an ultra-cheesy tuna melt or assembling a seacuterie board so good it brings your seafood-skeptic friend (you know the one) to their knees, canned fish is a pantry MVP. And if you’re ready to level up your rotation, may we gently nudge you toward canned mackerel?
For those wondering, mackerel is not just sealed up raw — it’s cooked before it’s packed, which means you can simply eat it straight from the tin if you’re in a snacky mood, or jazz it up if you’re feeling cheffy. Because it’s one of the types of tinned fish that tastes most like its fresh counterpart, it’s super versatile in the kitchen and feels right at home in everything from pasta dishes to rice bowls and savory breakfast toast. It’s also kind of a sleeper hit — rich in omega-3s, low in mercury (but only if you opt for the North Atlantic or Atka varieties instead of king or Spanish mackerel), and packing around 17 grams of protein per three-ounce serving.
Size-wise, canned mackerel tends to skew slightly bigger than canned sardines. Texturally, it’s closer to canned tuna — flaky and meaty — than to something more delicate, like cod. Taste-wise, it’s oily in a good way: mildly fishy, savory, and a little buttery. Bottom line: If you’re even a little mackerel-curious, cracking open a tin is a pretty low-stakes, high-reward place to start.
Different ways to enjoy canned mackerel
Mackerel is one of those special ingredients that shows up across a whole host of global cuisines, so no matter what you’re in the mood for, this fish has your back. Let’s start in Japan: If you’re eating the fresh stuff, we have a guide to different kinds of mackerel sushi, but you could always use the canned variety by swapping it in for tuna in an onigiri filling. If you want to explore more East Asian cuisine, try tossing it into kimchi jjigae (a Korean dish) instead of pork — it’s rich, cozy, and full of umami flavor. Delish.
For a Mediterranean-inspired lunch, reach for canned mackerel packed in oil, and toss the fish with cherry tomatoes, a briny element (think Kalamata olives or capers), a splash of lemon juice, fresh parsley, and your favorite pasta – spaghetti would pair beautifully here. Alternatively, you can skip the extra prep and make tinned fish cakes. The tasty dish is easy to throw together and tastes especially good dunked in a spiced yogurt sauce.
Finally, explore different kinds of canned mackerel for your next seacuterie board. King Oscar sells a variety pack of skinless and boneless mackerel, canned in a range of flavored oils. Companies like Fishwife also offer variety packs, where you can sample a slow-smoked mackerel flavored with chili flakes alongside other species of canned fish.
