Five Things to Do With a Tin of Mackerel
Mackerel is the most underused tin in most people's cupboard. Sardines have their champions, anchovies their devotees — but tinned mackerel sits largely ignored, which is a waste, because it is one of the most rewarding fish to cook with. Oily, deeply flavoured, and robust enough to take strong accompaniments, it lends itself to a wider range of tinned mackerel recipes than almost any other conserva. The five preparations below cover the full sweep: from a two-minute mackerel on toast to a salad worth sitting down for. Each takes under fifteen minutes.
The tin
Not all mackerel tins are equal. Rockfish mackerel, caught off the Devon coast by Mitch Tonks' Brixham operation and tinned the same day, has a cleaner, firmer texture than most. It holds up to cooking without falling apart and eats just as well straight from the tin. For cold-smoked mackerel — which suits the pâté and rice bowl particularly well — browse the full mackerel collection and see what's in at the moment.
1. Mackerel on toast with crème fraîche and capers
The simplest entry point and arguably the best. Toast sourdough well, spread generously with crème fraîche, and lay the mackerel on top. Finish with a handful of small capers, a twist of lemon zest, and coarsely ground black pepper. The crème fraîche does two things: it cuts through the oiliness of the fish and keeps the toast from going soggy beneath.
A scrape of horseradish under the crème fraîche is an excellent addition. A few watercress leaves on top turn it into a proper lunch.
2. Mackerel pâté
The quickest pâté you will make. Empty a tin of mackerel into a bowl and add an equal volume of cream cheese, a generous squeeze of lemon, a teaspoon of creamed horseradish, and black pepper. Mash together with a fork — do not blend, you want texture, not mousse. Taste, adjust the lemon and seasoning, and serve on crackers or thick-cut toast with cornichons alongside.
This keeps in the fridge for three days and improves overnight as the flavours settle. Cold-smoked mackerel tins make an exceptional version — the smoke carries through in a way that needs nothing else added.
3. Mackerel pasta
Tinned mackerel pasta is one of the fastest proper weeknight dinners in the repertoire. Cook spaghetti to al dente. Meanwhile, soften two sliced garlic cloves in a generous pour of olive oil — do not let them colour. Add a pinch of dried chilli flakes, then the mackerel, broken loosely into the pan. Add a splash of pasta water, a squeeze of lemon, and toss with the drained spaghetti. Finish with flat-leaf parsley and serve immediately.
The oil from the tin goes in with the fish. It carries flavour into the sauce and saves waste.
4. Mackerel rice bowl
The preparation that surprises people most. Cook short-grain rice and allow it to cool slightly. Lay tinned mackerel on top alongside sliced cucumber, pickled ginger, and a soft-boiled egg. Dress with soy sauce, a small amount of sesame oil, a few drops of rice vinegar, and finish with toasted sesame seeds.
It reads as Japanese-influenced — which it is — but comes together from largely pantry ingredients in the time the rice takes to cook. It works equally well with day-old rice.
5. Mackerel and new potato salad
Worth saving for the months when new potatoes are actually worth buying. Boil small waxy potatoes until just tender, halve them while still warm, and dress immediately with a mustardy vinaigrette — they absorb it properly at this stage, unlike cold potatoes. Once cooled slightly, add flaked tinned mackerel, halved soft-boiled eggs, thinly sliced radishes, and a generous handful of watercress.
This is the dish that makes people reconsider what tinned fish is capable of. It is a proper lunch, not a quick fix, and it travels well to a table outdoors.
A note on which tin to use
Mackerel in olive oil suits the pasta and rice bowl, where the oil becomes part of the dish. A mackerel in brine suits the pâté, where you control the fat yourself with butter or cream cheese. Cold-smoked mackerel in oil works across all five preparations and is the version to reach for if you want more depth of flavour throughout.
Browse the mackerel collection — from Rockfish's Devon-caught fillets to cold-smoked Atlantic mackerel — and find the tin that suits what you are making.