Jamaican Salt Mackerel is a beloved staple in Caribbean cuisine. This flavorful dish features salted mackerel pan-fried with fresh tomatoes, peppers, and aromatic herbs, delivering a vibrant combination of savory and tangy flavors. It’s perfect for breakfast, lunch, or anytime you crave a taste of the islands.
If you enjoy this recipe, be sure to try my Jamaican Style Mackerel in Tomato Sauce, prepared in a similar style to saltfish, for another delicious option.
Why You’ll Love This Jamaican Salt Mackerel Recipe
- Simple to Prepare: Despite the soaking and simmering steps, this recipe is straightforward and easy to follow.
- Versatile: Salt mackerel pairs beautifully with a variety of side dishes and works well for any meal of the day.
- Budget-Friendly: Salted mackerel is affordable, with a long shelf life when stored properly—up to 6 months in the freezer.
What Is Salt Mackerel?
Salt mackerel is mackerel fish preserved in a salt brine. Before cooking, the fish must be soaked in water to remove excess salt, then boiled. This process softens the fish and prepares it for cooking.
Ingredients
- 3 whole salted mackerels, cleaned and cut into 3 pieces each
- 1/2 large tomato, cut into chunks
- 1/2 medium onion, chopped
- 2 sprigs fresh thyme
- 1/2 Scotch bonnet pepper, finely chopped (adjust to taste)
- 1 tablespoon white vinegar
- 1 tablespoon Grace Fish and Meat Sauce or Pickapeppa sauce (optional)
- 1 tablespoon ketchup
- 3 tablespoons oil (your choice)
- Black pepper, to taste
How to Prepare Jamaican Salt Mackerel
Step 1: Soak and Boil the Mackerel
Rinse the salted mackerel under cold water to remove excess salt. Place the fish in a bowl of cold water and soak for 30 minutes to 1 hour, changing the water halfway if needed.
Bring a large pot of water to a boil, add the mackerel, then reduce heat and simmer for 10-15 minutes. Remove, drain, and debone the fish carefully, removing fins and scraping off the skin. Flake the fish into smaller pieces and set aside.
Step 2: Sauté Aromatics and Cook
In a large skillet or frying pan, heat the oil over medium heat. Add the chopped onions, tomatoes, thyme, and Scotch bonnet pepper. Sauté for 3-4 minutes, until the onions are translucent and fragrant.
Add the flaked mackerel, vinegar, fish and meat sauce (if using), and ketchup. Stir gently to combine and let simmer for 5-7 minutes, stirring occasionally. Adjust seasoning with black pepper to taste.
Recipe Variations & Tips
- Add Coconut Milk: For a creamier dish reminiscent of mackerel rundown, stir in some coconut milk.
- Adjust Heat: Use milder pimento peppers instead of Scotch bonnet for less spice.
- Sauce Substitutions: If you can’t find Grace Fish and Meat Sauce or Pickapeppa, Worcestershire or soy sauce work well as alternatives.
Serving Suggestions
Salt mackerel pairs wonderfully with traditional Jamaican sides such as:
- Boiled green banana or other starchy root vegetables like yams and cassava
- Fried plantains for a touch of sweetness
- Boiled or fried dumplings for a hearty addition
- Hardo bread to soak up the flavorful juices
Storage and Reheating
Allow the dish to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat, stirring occasionally. Microwave reheating is possible but watch carefully to avoid drying out the fish.
Nutrition (per serving)
- Calories: 105 kcal
- Carbohydrates: 3 g
- Protein: 0.4 g
- Fat: 11 g
- Saturated Fat: 1 g
- Sodium: 35 mg
Frequently Asked Questions (FAQs)
What do you eat with salt mackerel?
Salt mackerel is commonly served with starchy sides like boiled green banana, dumplings, plantains, or bread.
How do you clean salt mackerel?
Rinse the fish well and soak in cold water for 30 minutes to an hour to reduce saltiness before boiling.
What’s the best way to cook salt mackerel?
After soaking and boiling, pan-fry the fish with tomatoes, onions, and seasonings for a flavorful, savory dish.
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