Looking for the BEST canned mackerel dishes ever!

Keep these canned mackerel recipes and ideas in your back pocket to pull out on a busy day.

These canned mackerel recipes will help you get dinner – or a tasty snack – on the table fast!

Plus canned mackerel is WAY easier than regular mackerel—and cheaper to buy.

Canned Mackerel Recipes

If you haven’t tried canned mackerel yet, you’ve been missing out!

Related: 29 Canned Salmon Casseroles and Bakes (+ Recipes)

1. Garlic Canned Mackerel Linguine Recipe

Garlic and linguine are a dream team.

This garlic-seasoned recipe calls for handy pantry ingredients, including pasta and canned mackerel.

Serve it with asparagus.

Ingredients

• 1 package (16 ounces) linguine
• 1/3 cup olive oil
• 3 garlic cloves, minced
• 1 can (14-3/4 ounces) mackerel, drained, bones and skin removed
• 3/4 cup chicken broth
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Directions

1. Cook linguine according to package directions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; heat through. Add linguine; toss gently to combine.

Dinner’s ready table in 20 minutes or less.

2. Spring Canned Mackerel Chowder Recipe

Chow down.

You can’t help but fill up on this creamy, cheesey mackerel chowder.

Ingredients

• 2 cups cauliflowerets
• 1 tablespoon water
• 2 tablespoons butter
• 2 celery ribs, thinly sliced
• 8 green onions, thinly sliced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dill weed
• 4 cups 2% milk
• 1 can (14-3/4 ounces) mackerel, drained, skin and bones removed
• 1 package (9 ounces) frozen peas, thawed
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese

Directions

1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
3. Stir in mackerel, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

Pretend you’re on Cape Cod, wherever you actually are.

On the table in 30 minutes or less.

3. Avocado Canned Mackerel Sandwich Recipe

Skip the mayo and use avocado instead!

A light and easy snack (or dinner) you can make in a snap.

Ingredients

• 2 (5 ounce) cans mackerel
• 1 ripe avocado
• 1/3 cup celery finely chopped
• 1 tablespoons red onion minced, about 2 small slices
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine mackerel, celery, and onion.
2. In a separate bowl, mash the avocado. Then mix thoroughly with the fish and vegetables.
3. Season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper). Serve immediately or cover and chill until serving.

An extremely addicting and easy mackerel recipe for your arsenal.

4. Mexican Canned Mackerel Avocado Boats Recipe

For a grain-free, paleo-friendly way to serve mackerel salad, skip the sandwich bread, and opt for an avocado boat.

It’s dinnertime.

Filling Ingredients

• 2 (5 oz.) cans mackerel
• 4 ripe avocados
• 1/3 cup celery finely chopped
• 2 tablespoons red onion minced, about 2 small slices
• salt and freshly ground black pepper

Instructions

1. In a medium bowl, combine mackerel, celery, and onion.
2. Slice the avocados in half and remove the pit.
3. Fill the avocado halves with the filling
4. Season to taste with salt and pepper. Serve immediately or cover and chill until serving.

Dinner has never been easier!

5. Canned Mackerel Patties Recipe

Made with canned mackerel, these patties are good hot or cold.

I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper.

You need to make these mackerel patties.

Ingredients

• 1 cup seasoned bread crumbs, divided
• 2 green onions, finely chopped
• 1/4 cup finely chopped sweet red pepper
• 1 large egg, lightly beaten
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 2 cans (6 oz.) mackerel
• 1 tablespoon butter

Instructions

1. In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in mackerel.
2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties.
3. In a large nonstick skillet, heat butter over medium-high heat. Add mackerel cakes; cook until golden brown, 3-4 minutes on each side.

On the table in a flash!

6. Canned Mackerel Alfredo Casserole Recipe

Tuna casserole is the ultimate in comfort food—but when it’s made with mackerel and updated with some pesto and fancy pasta, it’s also fun to make (and eat)!

Not including the salt for the pasta water or the cooking spray (these are really pantry items), this five-ingredient mackerel Alfredo casserole recipe is perfect for dinner on a busy weeknight.

Let the oven do all the work.

Ingredients

• Kosher salt
• 3 cups mafalda, mostaccioli, or penne pasta
• 1 (10-ounce) container refrigerated cheese or Alfredo sauce
• 1/2 cup store-bought or homemade basil pesto
• 12 ounces canned mackerel, drained and chopped
• Cooking spray
• 1/3 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400 F. Bring a large pot of well-salted water to a boil. 
2. Cook the pasta according to directions, taking one minute off the cooking time. When the pasta is almost al dente, drain well.
3. Meanwhile, combine Alfredo sauce and the pesto in a medium bowl and mix to combine. Add the cooked pasta and mackerel, mixing gently.
4. Pour the mackerel mixture into a greased 2-quart glass baking dish and top with Parmesan cheese.
5. Bake for 15 to 20 minutes until cheese is melted and casserole is hot.

Dive in.

7. Canned Mackerel Mousse Cups Recipe

I make these tempting little tarts frequently for parties.

They disappear at an astonishing speed, so I usually double or triple the recipe.

The mackerel-cream cheese filling and flaky crust will melt in your mouth.

Ingredients

• 3 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour

Filling

• 1 package (8 oz.) cream cheese, softened
• 1 can (6 oz.) mackerel
• 2 tablespoons chicken broth
• 2 tablespoons sour cream
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 tablespoons minced fresh dill

Instructions

1. In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
2. Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat cream cheese until smooth. Add the mackerel, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

A fancy shmancy appetizer that doesn’t take much work.

8. Canned Mackerel Pasta Casserole Recipe

A quick trip under the broiler gives this pasta bake a melty Parmesan.

A little pasta, a little canned mackerel.

Let the oven do all the work.

Ingredients

• 1 can (10 oz.) cream of celery soup
• 1/2 cup fat-free milk
• 2 cups yolk-free noodles, cooked
• 1 cup frozen peas, thawed
• 1 can (5 oz.) water-packed mackerel
• 1 medium tomato, diced
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

Instructions

• In a large bowl, combine soup and milk until smooth. Add the noodles, peas, mackerel, and tomatoes; mix well.
• Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.

Perfect canned mackerel casserole, every single time.

Related: 29 Easy Baked Canned Salmon Recipes

9. Canned Mackerel Party Spread Recipe

You’ll love the cream cheese and mackerel.

Eating healthy at a party isn’t so bad!

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (7-1/2 ounces) mackerel, drained, flaked and cartilage removed
• 3 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped green pepper
• 2 tablespoons finely chopped sweet red pepper
• 2 teaspoon lemon juice
• 1 teaspoon prepared horseradish
• 1/2 teaspoon liquid smoke, optional
• Finely chopped pecans or additional parsley
• Crackers

Instructions

1. In a bowl, combine the first eight ingredients
2. Stir until well blended.
3. Cover and chill for up to 24 hours.
4. Transfer to a serving bowl; if desired, sprinkle with pecans or parsley.
5. Serve with crackers.

Insanely easy!

10. Canned Mackerel Baked Empanadas Recipe

Made with canned mackerel, these baked empanadas are good hot or cold.

Trust us, this one’s a keeper.

Ingredients

• 2 tablespoons of oil
• 1 small yellow onion sliced
• 2 bell peppers red and green, sliced
• 2-3 garlic cloves crushed
• 1 tablespoon of paprika
• 3 cans mackerel (15 oz.)
• 1 tablespoon of dried oregano
• ½ cup of olives sliced
• 1-2 tablespoons of capers
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Filling Instructions

1. Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.
2. Add the mackerel, mix and cook for another 5 minutes. Stir as needed.
3. Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the mackerel fish mix cool down before using to fill the empanadas.

Assembly

1. Place a large spoonful of the mackerel filling on the center of each empanada disc
2. Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
3. Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking

Bake

1. Pre-heat the oven to 400F (200C)
2. Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked
3. Bake the empanadas for 18-20 minutes or until golden on top
4. Serve the empanadas alone or with a dipping sauce

Currently craving…

11. Canned Mackerel Burritos

Everyone should know how to make canned mackerel burritos.

Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 425g can mackerel, drained
• 410g can crushed tomatoes
• 8 burrito tortillas
• 1 cup grated cheddar cheese
• 1/4 cup coriander leaves, to serve
• Diced avocado, to serve
• Sour cream, to serve
• Select all ingredients

Instructions

1. Preheat oven to 180°C. Grease a 6cm deep, 20cm x 28cm (base) baking dish.
2. Heat oil in a large, non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 3 to 4 minutes or until tender. Add mackerel and tomatoes. Season with salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
3. Spoon mackerel mixture onto tortillas. Roll up to enclose filling. Place, seam side down, in prepared dish. Sprinkle over cheese. Bake burritos for 15 to 20 minutes or until cheese is golden.
4. Serve mackerel burritos with coriander, avocado and sour cream.

Ready in just 30 minutes!

12. Bang Bang Canned Mackerel Sushi Rolls

Simple, quick, & delish … the trifecta.

These rolls are bangin’ baby!

Ingredients

• 1 can (5 ounces) mackerel in water, drained
• 3 tablespoons mayonnaise
• 1 teaspoon chili oil (optional)
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• Pinch of salt
• 4 sheets of nori (a traditional Japanese ingredient)
• 5 cups cooked sushi rice
• 4 leaves butter lettuce, washed
• 4 sticks cut English cucumber
• Soy sauce for serving
• Pickled ginger for serving

Instruction

1. Mix the canned mackerel, mayonnaise, sesame oil, a pinch of salt and, if you like, chili oil. You can adjust the spiciness to your taste and then set it aside.
2. Prepare the nori: Place a bamboo mat on a cutting board, and put a full sheet of nori on the mat with the rough side facing up.
3. Using wet hands, spread sushi rice across the nori sheet evenly, except for an inch at the top. Sprinkle sesame seeds over the sushi rice.
4. Assemble the sushi: Arrange a spoonful of the mackerel mixture, a stick of cucumber and a leaf of lettuce across the rice.
5. To roll, pull up the side of the bamboo mat nearest to you and fold it over the fillings.
6. Pull back the edge of the mat and continue to roll tightly until the whole roll is complete.
7. Cut: Let your canned mackerel sushi rest for a few minutes before cutting it into eight pieces with a sharp, wet knife. (This will prevent the rice from sticking and give you clean, even cuts.)

Sooo easy!

13. Canned Mackerel Ball Puttanesca with Spaghetti

A new twist on the classic spaghetti we all know and love.

This’ll be your new go-to.

Ingredients

• 425g canned mackerel, well drained, flaked
• 100g fresh breadcrumbs (made from day-old bread)
• 1 tbsp finely grated lemon rind
• 1 egg, lightly whisked
• 1/3 cup finely chopped fresh continental parsley, plus extra, to serve
• 2 tbsp extra virgin olive oil
• 5 anchovy fillets
• 3 garlic cloves, finely chopped
• 2 tbsp drained baby capers
• 1/2-1 tsp dried chilli flakes, to taste
• 120g pitted kalamata olives, halved
• 2 x 400g cans diced tomatoes
• 380g fresh spaghetti
• Select all ingredients

Instructions

1. Place the mackerel, breadcrumbs, rind, egg and 2 tbs of the parsley in a bowl. Season and stir well to combine. Roll tablespoonfuls of the mixture into balls.
2. Heat the oil in a large frying pan over medium heat. Cook mackerel balls, turning, for 6-7 minutes or until golden. Transfer to a plate. Reduce heat to low. Add the anchovies to the pan and stir to break up. Add the garlic, capers and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in olive and remaining parsley. Add the tomato. Cook, stirring occasionally, for 6-8 minutes or until thickened slightly. Add the mackerel balls. Cook, covered, for 3-4 minutes or until warmed through. Season.
3. Meanwhile, cook the pasta in a large saucepan of boiling salted water for 2-3 minutes or until al dente. Drain, reserving 1⁄4 cup of the cooking liquid. Return the pasta and 1 tbs cooking liquid to the saucepan over low heat.
4. Add the mackerel balls and sauce to the pasta. Cook, tossing gently, for 1-2 minutes or until combined, adding the remaining cooking liquid if needed. Sprinkle with the extra parsley before serving.

A light and easy dinner you can make in a snap.

14. Canned Mackerel Tacos

Transform Taco Tuesday with crispy cod and crunchy slaw.

Canned mackerel is the new taco meat.

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons cream
• 1 teaspoon fresh lemon juice (or lime juice)
• 1/4 cup chopped onion
• 1/4 cup cilantro, chopped
• 1 teaspoon vegetable oil
• 1 (8-ounce) can mackerel, well-drained
• 4 hard or soft corn tortillas

Instructions

1. Whisk together the mayonnaise, sour cream, cream, and lemon or lime juice.
2. In a separate bowl, stir together the onions and cilantro. Set this garnish and the cream sauce aside for the moment.
3. Heat oil in a small pan and sauté the mackerel, stirring often, until the mackerel is heated through and very slightly browned. Take the pan off the heat.
4. If using soft tortillas, heat a griddle over high heat and place them on it. Heat the tortillas, turning once or twice in the process, until they are very hot. For hard taco shells, place them on a baking sheet and heat until crispy.
5. Place 1/4 of the mackerel mixture onto each tortilla, then top each with some of the onion-cilantro mix, and a drizzle of cream sauce.
6. Serve tacos immediately. Offer Mexican table sauce, bottled hot sauce, or other condiments of your choice.

Optional: Top with guacamole and shredded cheddar cheese

Tacos. The best way to eat mackerel.

15. Spicy Korean Canned Mackerel Stew

Spice up your dinner with gochujang, chili peppers, and gochu-garu!

Get your canned mackerel on.

Ingredients

• 2 (32 oz.) cans of mackerel
• 1 large onion, cut into chunks
• 2 large long hot green chili peppers, sliced
• 2 to 3 tablespoons gochujang (Korean hot pepper paste)
• 2 tablespoons gochu-garu (Korean hot pepper flakes)
• 1 tablespoon soy sauce
• 4 garlic cloves, minced
• 2 green onions, chopped
• lettuce leaves
• apple ssamjang

Instructions

1. Spread the onion on the bottom of a shallow pan. Add half of the sliced green chili peppers over top.
2. Add the mackerel, hot pepper paste, hot pepper flakes, soy sauce, and 1½ cup of water.
3. Cover the lid and cook for 10 minutes over medium high heat
4. Open and stir it with a wooden spoon to mix it up
5. Stir in the garlic, green onion, and the rest of the chopped green chili pepper
6. Let it cook another 3 to 5 minutes uncovered, to thicken the stew.
7. Remove from the heat and serve right away with rice, lettuce, and ssamjang.

16. Canned Mackerel Nachos Supreme

Seriously delicious!

Ingredients

• 8 oz. tortilla chips
• 8 oz. shredded cheddar cheese
• 5 oz (1 can) mackerel in water
• 1 large avocado
• 1/4 large red onion
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F
2. Spread tortilla chips out on a large baking sheet or cast-iron and sprinkle cheese on top. Bake until the cheese is melted —about 3-5 minutes.
3. Meanwhile, drain your mackerel and add it to a large bowl. Add olive oil and use a fork to break it down.
4. Dice red onion and smash avocado in a separate bowl. Add red onion, smashed avocado, lime juice, and salt and mix well to combine.
5. Remove cheesy chips from the oven and add mackerel on top.

Optional toppings: Jalapeno slices, diced tomato, chopped cilantro, sour cream, feta cheese

17. Canned Mackerel Rice Paper Rolls

Easy, healthy, and tasty!

Ingredients

• 16 round (22cm-diameter) rice-paper sheets
• 50g alfalfa sprouts
• 1/2 bunch fresh mint
• 1 large avocado
• 1 cucumber, cut into matchsticks
• 2 cans of mackerel, drained
• 3 green shallots, thinly sliced lengthways
• 1 large carrot, peeled, coarsely grated
• Soy dipping sauce

Instructions

1. Soak 1 rice-paper sheet in a dish of warm water for 30 seconds or until soft and pliable (don’t soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface.
2. Place a little of the alfalfa, mint, avocado, cucumber, mackerel, shallot and carrot along the center of the sheet.
3. Fold the sheet in ends and roll up tightly to enclose the filling and form a cigar shape. Repeat with the remaining ingredients.
4. Serve with Thai (or your favorite) dipping sauce.

Takeout? This is better.

18. Canned Mackerel Burgers

This lemon-dill canned mackerel burger recipe will save you so much time (and money!)

Ingredients

• 1 (14 oz.) can mackerel, drained
• 1 large egg, lightly beaten
• 1/2 c. bread crumbs
• 1 clove garlic, minced
• Zest and 1 lemon
• 2 tbsp. lemon juice
• 2 tbsp. freshly chopped dill
• 1 tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. red pepper flakes

Instructions

1. In a large bowl, combine mackerel with egg, bread crumbs, garlic, lemon zest and juice, dill, dijon, Worcestershire and red pepper flakes. Season with salt and pepper and stir until fully combined, then form into 3 to 4 patties.
2. In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side.
3. Serve patties on buns with mayonnaise, romaine, tomatoes, and onions.

19. Kale & Canned Mackerel Caesar Salad

A canned mackerel salad so flavorful and satisfying you’ll forget it all started with lettuce.

The combination of salmon, bacon, and avocado is unbelievable and the homemade creamy dressing completes the whole dish!

Chicken caesars are over.

Ingredients

• 8 oz bowtie pasta 
• 6 oz chopped kale
• 14 oz can mackerel
• 2 large hard boiled eggs (optional)
• 1/2 cup shredded Parmesan
• 1/2 cup (or to taste) creamy Caesar dressing

Instructions

1. Cook the bowtie pasta according to the package directions, then drain in a colander.
2. Meanwhile, roughly chop the kale into small pieces, removing any large pieces of stem. Place the chopped kale in a bowl. Once the pasta is drained, add it to the kale and stir to let the residual heat slightly wilt the kale.
3. Drain the canned mackerel and remove the skin and bones (if included), breaking the meat into bite-sized chunks as you go. Peel and dice the hard boiled eggs.
4. Add the mackerel chunks, diced hard boiled eggs, and shredded Parmesan to the kale and pasta. Drizzle with Caesar dressing, then toss to coat everything in the dressing. Divide into four portions for meal-sized salads, or six smaller side-salad servings.

20. Canned Mackerel Fried Rice

Takeout? This is better.

Canned mackerel fried rice!

Sooo easy!

Ingredients

• 3 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp extra virgin olive oil
• 2/3 cup diced red onion
• 2/3 cup diced red bell pepper
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 3 eggs, beaten
• 4 cups day old cooked white rice
• 1 cup frozen peas, thawed
• 2 cups canned mackerel in large chunks
• 2 green onions, thinly sliced, including the greens
• 2 sprigs cilantro (garnish)

Instructions

1. Mix brown sugar with soy sauce: Dissolve the brown sugar in the soy sauce in a small bowl. Set aside.
2. Sauté onion and and bell pepper, add garlic, ginger: Heat the olive oil in a large sauté pan or wok on medium high heat. Add the diced red onion and bell pepper and sauté until lightly browned, about 5 minutes.
3. Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more.
4. Add eggs, then rice: Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often.
5. Add the mackerel, peas, and green onions. Stir/fold gently so you don’t break up the mackerel too much.
6. Stir in the soy sauce mixture and remove from heat.

Comes together in minutes.

21. Canned Mackerel Ceviche

This citrusy shrimp ceviche screams summer.

Comes together in minutes.

Ingredients

• 2 tbsp minced red onion
• 1 to 1 1/2 limes
• kosher salt and freshly ground black pepper, as needed
• 1 tsp olive oil
• 1 7 oz can mackerel packed in water (5.1 oz drained)
• 1 medium seeded plum tomato, finely diced
• 2  tbsp chopped cilantro
• 1 jalapeño, minced (keep seeds for spicy) or you can use pickled
• 3 drops Tabasco sauce, optional
• 2 oz sliced avocado, 1/2 medium haas

Instructions

1. In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
2. Mix in the chopped cilantro, jalapeño, drained mackerel, tomato, and Tabasco, if using.
3. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).
4. Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend.
5. To serve, top with fresh sliced avocado and serve.

The most addicting mackerel ceviche recipe ever.

22. Canned Mackerel Rangoon

Make this takeout favorite at home with the help of canned mackerel.

Wonton wrappers are filled with a cream cheese and mackerel mixture and deep fried until golden-brown.

Serve with your favorite dipping sauce.

23. Easy Canned Mackerel Pizza

This tasty and easy canned mackerel pizza idea is amazing all year round.

You may make your own dough, use store-bought or perhaps tortilla.

Whatever you choose it is absolutely amazing.

24. Easy Canned Mackerel Tart

Ingredients

CRUST

• 2 teaspoons cold water
• 1 teaspoon cold cider vinegar
• 1 1/2 cups all-purpose flour plus more for surface
• 1/2 teaspoon salt
• 4 ounces 1 stick cold unsalted butter cut into small pieces
• 4 ounces cold cream cheese cut into small pieces

FILLING

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 clove of garlic chopped fine
• 1 cup good quality canned mackerel in olive oil broken into small pieces
• 2 cups spinach cooked and cut into pieces make sure all excess water has been squeezed from the spinach
• 1 teaspoon fresh thyme
• 1 tablespoon chopped fresh Italian parsley
• 4 eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• salt and pepper to taste

Instructions

• Preheat oven to 375 F. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
• Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap. Press dough into a disk. Refrigerate until firm, about 1 hour or overnight.
• FILLING
• Add olive oil to frying pan on medium-high heat. Add the onion and cook until soft and lightly colored (about 7 minutes). Be sure to stir the onions occasionally. Add thyme, salt, and some crushed pepper. Towards end of the cooking, add in the mackerel and spinach. Cook for about another 2 minutes.
• While this cooks, in a medium sized bowl whisk eggs with cream and milk. Add a little salt and pepper. Stir in the cooled mackerel mixture.
• Roll dough to fit your chosen tart pan, then drape dough in pan. Neatly press dough up the sides of the pan and shape it. Set it on a sheet pan.  Pour in the egg mixture. Place the tart pan over a foil lined cookie sheet.
• Bake for about 35-40 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.

25. Canned Mackerel Stuffed Mushrooms

These melt-in-your-mouth stuffed mushrooms can be served by themselves as appetizers or alongside a veggie side dish to make a meal.

Mushrooms are stuffed with a creamy, cheesy mixture, that includes canned mackerel and shrimp, and topped with a crunchy bread crumb topping. 

The best way to eat mushrooms.

26. Creamy Mackerel Stuffed Shells

Dinner has never been easier!

Ingredients

• 24 uncooked jumbo pasta shells
• 1 tablespoon finely chopped green pepper
• 1 tablespoon chopped red onion
• 1 teaspoon plus 1/4 cup butter, divided
• 2 cans (6 ounces each) mackerel, drained
• 1 package (5 ounces) frozen cooked salad shrimp, thawed
• 1 large egg, lightly beaten
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup mayonnaise
• 2 tablespoons plus 4 cups 2% milk, divided
• 1-1/2 teaspoons seafood seasoning, divided
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/4 teaspoon coarsely ground pepper
• 1-1/2 cups grated Parmesan cheese

Instructions

1. Cook pasta according to package directions.
2. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
3. In a large bowl, combine mackerel, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
4. Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13×9-in. baking dish.
5. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese.
6. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

27. Canned Mackerel Macaroni Salad

Mackerel Macaroni Salad is economical and feeds many.

This classic pasta salad idea really is an entire meal in one!

Canned mackerel pasta is a no-brainer weeknight win.

Chow down!

28. Canned Mackerel Breakfast Hash

Breakfast for dinner?

Yes, please!

This classic breakfast idea is made better with coastal additions like mackerel and Old Bay Seasoning.

A little canned mackerel, a little potato.

29. Canned Mackerel Tortellini Gratin

Tortellini at its finest.

Dinner has never been easier!

Ingredients

• 1(9-oz.) pkg. refrigerated cheese-filled tortellini
• 1 1/2cups frozen broccoli florets, large pieces cut up
• 1(10-oz.) container refrigerated light Alfredo sauce
• 1(5-oz.) can water-packed mackerel, drained, flaked
• 1tablespoon butter, melted
• 1/4cup Progresso™ Italian Style Bread Crumbs

Instructions

1. Cook tortellini to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time. Drain; return to saucepan.
2. Add Alfredo sauce and mackerel; mix well. Cook and stir over medium heat until thoroughly heated. Spoon into ungreased shallow 1-quart casserole or gratin dish. In small bowl, combine butter and crumbs; mix well. Sprinkle over top.
3. Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

The best way to eat mackerel.

30. Open Faced Green Mackerel Melts

You may never go back to tuna after this.

Green and healthy canned mackerel melts.

Top with bacon, avocado, extra cheese or your favorite green salad dressing. Your call.

This mackerel melt puts your beloved grilled cheese to shame.

Best Canned Mackerel

Below are my favorite canned mackerel brands that can all be found on Amazon.

Canned Mackerel FAQs

What does canned mackerel taste like?

Canned mackerel is richer and milder than canned tuna, and even more sustainable. Canned mackerel also has a milder flavor than sardines or anchovies. Since mackerel is a fattier fish than tuna, it turns especially rich when canned in olive oil.