All About Tinned Mackerel
What are Mackerel?
Mackerel are sleek, torpedo-shaped fish found in oceans around the world. While there are many species of mackerel, all have sleek, torpedo shaped bodies and distinctive stripes along their backs.
Mackerels are cousins of Tuna and Bonito, and some species of Mackerel get nearly as big–the Wahoo and King Mackeral, for example, can weigh over 100 pounds. Most tinned mackerel, though, is of much smaller species, including the Atlantic mackerel and chub mackerel, which grow to about a foot.
Like sardines, mackerel swim in large schools, making them an easy target for large predatory fish, seabirds, and of course fishermen. The first use of the phrase “holy mackerel” dates to the early 1800s.
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What Varieties of Tinned Mackerel are There?
Tinned mackerel comes in a variety of preparations, making it a versatile pantry staple. It is most often found as filets in oil, but they can also be found in mustard sauce, tomato sauce, or smoked. The variety of packaging enhances its flavor as well as its shelf life.
The variety also reflects the various cultural cuisines in which the mackerel is packaged. Tinned mackerel from Japan, for example, is often packed in miso sauce or soybean paste. Tinned mackerel from spain can be found with capers, garlic, and paprika.
One of our favorite tinned mackerel producers is Kersen, from IMO Seafood.
What are Some Recipes for Tinned Mackerel?
Tinned mackerel is a nutritious and versatile ingredient, rich in protein, omega-3 fatty acids, vitamin D, and B vitamins. It can be used to enhance a wide range of dishes.
In salads, mackerel pairs well with fresh greens, tomatoes, cucumbers, and a zesty lemon vinaigrette. In pasta dishes, it can be combined with garlic, olive oil, and red pepper flakes for a quick and flavorful meal. Tinned mackerel also makes a great topping for toast or crackers, especially when paired with avocado or cream cheese.
Want to try some of our favorite tinned mackerel recipes? Check out the options below!
- Mackerel Medallion Wantons: These delicious fried dumplings are easier than you think!
- Mackerel Crostini with Cream Cheese and Lemon Zest: Easy to prepare, but an unforgettable combination of flavors.
- Mackerel Mediterranean Salad: Combine tinned mackerel with mixed greens, cherry tomatoes, red onion, cucumber, and Kalamata olives. Dress with olive oil, lemon juice, and a sprinkle of dried oregano for a light, refreshing Mediterranean-inspired dish.
- Mackerel and Chickpea Stew: Simmer tinned mackerel with cooked chickpeas, diced tomatoes, garlic, onion, and a pinch of smoked paprika. Serve this hearty stew with a slice of crusty bread for a satisfying, protein-packed meal.
- Mackerel Wraps with Yogurt Dill Sauce: Spread a creamy yogurt dill sauce (mix plain yogurt, garlic, dill, lemon juice, and salt) on a tortilla. Layer with flaked tinned mackerel, mixed greens, and thinly sliced cucumber. Roll up and serve for a quick, fresh wrap.
The world's best tinned fish, on your table every month.
Three curated tins from small canneries in Portugal, Spain, Denmark and beyond, with the recipes and maker stories that go with them.
Tinned Fish Club for August 2026: Bom Petisco Tuna in Brine, Ati Manel Garfish in Spiced Olive Oil, Fangst Brisling No. 4
Tinned Fish Club for July 2026: Kersen Kipper Fillets, Açôr Sardines in Olive Oil, Threeline Icelandic Cod Liver
