Making canned mackerel taste even better?

[Backtobasics95]

Hi all,

I eat canned mackerel because it so cheap and filling so I'm looking for a way of making it taste better. At the moment I take the strips out and wipe them down with paper towels to get rid of the strong-tasting oil. I'm wandering, is it recommended to fry them or grill them? Just wondering how you eat yours and looking for any advice.

Cheers

[grace111]

i usually put mine in the microwave for a very short time and pat them with paper towels, you coud fry or grill. love grave xoxoxo

[Zest]

Hi Backtobasics95 ,

I've never heated up the canned mackerel - never thought about that before - I tend to just open the tin and put the mackerel on a plate and eat it cold with some salads - as a lunch idea in the Summer. I really enjoy that. Not had any for ages though, so you've reminded me. Tinned sardines in tomato are another tasty idea that I enjoy.

Hope you're enjoying your week.

Zest

[Millie09]

I have never done anything apart from taken them from the can; I eat mine cold too with salad or baked sweet potato. Never had them warm. Don't think I could eat them that way .my dad bless him used to eat his 0n toast 😊

[Yelverton]

I use it in Kedgeree - a little curry paste (to taste) brown cooked rice, serve with tomato and onion salad and a hard boiled egg.

[Millie09 in reply to Yelverton]

Oooh that sounds like a plan! Thanks for that post yelverton 😊

[Tibblington]

I can only say one thing, why aren't you buying fresh Mackerel from the fishmonger? Doubtless he will prepare it for cooking for you. If it's in a tin it been processed if only a little. Tibbly

[Jimbim37 in reply to Tibblington]

Canned mackerel is really economical. Fresh fish, not so much. Nowt wrong with the canning of food. Preserves and can even increase the nutritional value. 👌

[Backtobasics95 in reply to Tibblington]

Because it's so cheap

[kittykittybangbang in reply to Tibblington]

Everyone prefers fresh fish but it’s not available to everyone. People who live several hours or more from the fishmonger often have to settle for what they can get.

[Jimbim37]

Hi, the canning process is actually just cooking the fish, so no need to avoid it just because it "processed" and certainly no need to cook it again, unless you want to eat it hot. So far as what to do with the fish, I like it mixed with low fat cottage cheese. Sounds odd, tastes great. Or you can mix with other veg and salad items to add a protein hit to a healthy veg meal.

[Rabblebabble in reply to Jimbim37]

I usually eat all canned fish straight out of the tin. I also love cottage cheese. I never would have thought to mix them. I am going to try this very soon. Looking forward to it! Thank you for the idea!

[Sportmaniaphotos]

Lightly toast brown bread, put a tin of mackerel in a bowl. Mash it up with pepper and a little tomato sauce (if you like) spread it on the toast and put under the grill for a few mins. Very filling and extra tasty too. 😊

[gayja]

I mash up my mackeral, add an egg, chopped onions, a few bread crumbs, tsp baking powder, fish seasoning ( or salt, pepper, onion powder) mix well and form small patties and FRY (make sure pan is hot) on med heat, Lightly brown on both sides and VOILA!!

[eurot2]

The mackerel is already cooked during the canning process, but you can lightly sauté it in a pan or heat it up on a medium microwave power, like 4 or 5 (otherwise you will scorch it on anything higher).

Pacific Mackerel is a much tastier fish than Jack Mackerel but both are high in Omega 3 and low in mercury. The oil in the can is actually from the fish and not added vegetable oil, it is what gives the fish its great flavor and it is packs nutrients in it. For the money, you cannot find a better value between the health benefits and money spent. Sardines are equally healthy and affordable.

Don't let the Product of China label throw you off. The US FDA has up to 3 offices in China and the Chinese CIQ (their equivalent of the FDA) has been given a mandate by the Central Goverment to be keep all food exporters to the highest standards. Chinese is aware of its reputation around the world and has taken measures to turn that perception around. At any rate the fish are caught wild in the Pacific Ocean and kept in state of the art freezer holds until they are processed.

[bethanygrotto]

I use tinned mackerel in tomato sauce as a pasta base, with a little chilli and grated cheese, yum!