How to Cook Jamaican Salt Mackerel | Jamaican Salt Mackerel Recipe || JUENFO Kitchen

salt mackerel

🥗Healthier: fresh mackerel

💰Cheaper: canned mackerel

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

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a traditional flavor and is often used in Jamaican cooking.

Rinse the two whole mackerel under running water to remove excess salt.

Place the mackerel in a pot and bring to a boil for 20 minutes.

If using a smaller pot, change the water after 10 minutes and boil again for the remaining 10 minutes.

After boiling, drain the water and fill the pot with cool tap water to cool the mackerel down for a few minutes.

Once cooled, remove the film from the outer part of the skin using your fingers.

Debone the mackerel carefully, removing all bones.

Run the deboned mackerel under cool water for a few seconds to remove any trapped salt.

Prepare the fresh herbs: scallion, onion, sweet pepper, tomato, scotch bonnet pepper, garlic, and fresh thyme.

Sauté the herbs in 1-2 tablespoons of olive oil in a pot for about a minute.

Add tomato ketchup and about half a cup of water to the pot.

Add the flaked mackerel and sprinkle with all-purpose seasoning and black pepper.

Cover the pot and let it cook down for about two minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens