Make your own Salted Mackerel | Homemade Salted Mackerel | Jamaican 'Salt Mackerel' |Kitchen Kolony

salt mackerel

🥗Healthier: fresh mackerel

💰Cheaper: canned mackerel

Fresh mackerel is lower in sodium and can be more affordable.

water crackers

🥗Healthier: whole grain crackers

💰Cheaper: plain bread

Whole grain crackers add fiber and nutrients.

Run cool water and start cleaning the mackerel, removing any intestines left.

Pat the fish dry after cleaning.

Cut the mackerel in half if necessary to fit in the container, and optionally remove the head and gill.

Make a shallow cut along the bone to allow salt to penetrate.

Run cool water over the fish gently to clean it again.

Tap the fish with paper towels to dry off excess water.

Mix 3.5 cups of salt with 1 cup of sugar in a bowl.

Sprinkle a generous amount of the salt mixture on both sides of the fish, ensuring to cover it well.

Place the fish in a container and cover it with a weighted object, like a wrapped cutting board with stones on top.

Leave the fish to cure for 3 to 5 days, checking for liquid at the bottom of the container.

On the second day, check the liquid at the bottom and turn the fish over, placing the skin side down.

Repeat turning the fish every 12 hours for 3 days, ensuring to keep it covered and weighted down.

On the final day, check the firmness of the fish; it should feel firm to the touch when ready.

Store the cured mackerel in ziplock bags, adding some of the salt from the bottom of the container before sealing and freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens