Canned Mackerel Recipe & Jamaican Fried Dumplings

There’s something deeply nostalgic about a plate of Jamaican canned mackerel with fried dumplings. Growing up, this was one of those quick, hearty meals that could be made from a single tin in the cupboard and a few fresh ingredients. The mackerel brings that rich, spicy, saucy bite, while the fried dumplings add the perfect crisp, doughy balance.

Today, I’ll show you how to make this canned mackerel recipe for two servings, which is perfect for breakfast, brunch, or a quick weekday dinner. Whether you’re using Lasco jack mackerel, Grace jack mackerel, or any Jamaican tin mackerel, this method works beautifully.

If you need the dumpling recipe, you can find my full step-by-step version here

👉 Easy Jamaican Fried Dumplings Recipe

Canned Mackerel Recipe Ingredients (for 2 servings)

• 1 tin (425 g) mackerel — use Lasco jack mackerel, Grace jack mackerel, or any Jamaican tin mackerel
• ½ medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 stalk scallion, chopped
• ¼ bell pepper (green, red, or mixed), thinly sliced
• ½ tomato, diced (or a few spoonfuls of canned tomato or tomato sauce)
• 1 sprig fresh thyme (or ¼ teaspoon dried thyme)
• A few slices of Scotch bonnet or habanero (optional, for heat)
• Black pepper, to taste
• Salt, to taste
• 1 teaspoon cooking oil (vegetable, coconut, or reserved oil from the tin)
• 2 tablespoons water or a splash of broth, to adjust the sauce

Notes and Adjustments:

If you’re using Grace jack mackerel in tomato sauce, you can skip or reduce the amount of fresh tomatoes. Lasco jack mackerel in brine will need a touch more seasoning and oil for flavour. Taste the mackerel before adding salt, as most tins already contain sodium. If you prefer a saucier dish, add an extra tablespoon of water or broth and let it simmer gently. For more texture, you can also toss in chopped callaloo, spinach, or even diced carrots near the end. The Scotch bonnet pepper brings real Jamaican heat, but you can use just a few slices for a hint of spice or omit it entirely for a milder version.

Step-by-Step Instructions

STEP 1. Prep the mackerel:

Open the tin and drain most of the liquid or oil. Gently flake the mackerel into large pieces and set aside.

STEP 2: Sauté the aromatics

Heat a small amount of oil in a skillet over medium heat. Add onion, garlic, and scallion, then sauté until fragrant and lightly golden. Add the bell pepper and cook for another minute.

STEP 3: Build the sauce:

Stir in the diced tomato, thyme, and Scotch bonnet slices (if using). Cook for 1 to 2 minutes, or until the tomato has softened and the sauce has thickened slightly.

STEP 4: Add the mackerel:

Gently fold the flaked mackerel into the sauce, being careful not to break it up. Add a splash of water or broth to loosen the sauce if needed. Simmer for 2–3 minutes to allow the flavours to come together.

STEP 5: Taste and adjust:

Add black pepper and salt to taste. If you like more heat, you can add another slice or two of Scotch bonnet at this stage. Remove the thyme sprig before serving.

Serve hot

Spoon the mackerel mixture next to freshly fried dumplings or serve on the side for dipping.

What to Serve with Tin Mackerel

One of the best pairing is, of course, Jamaican fried dumplings — crisp on the outside, soft inside, and perfect for soaking up that rich, savoury mackerel sauce. You can get the full recipe for them here:

👉 Easy Jamaican Fried Dumplings Recipe

But don’t stop there. Tin mackerel is incredibly versatile and can be served with:

• Steamed white rice or coconut rice
• Rice and peas for a classic Sunday-style combo
• Boiled green banana, yam, or Irish potato
• Fried plantains for sweetness and contrast
• Steamed cabbage, callaloo, or pak choi
• Jamaican hard dough bread, or bammy, for soaking up the sauce
• Festival (sweet fried cornmeal dough), if you love that mix of sweet and savoury

Each side brings something different, whether it’s crunch, creaminess, or extra body, making this tin mackerel dish a base for endless meal variations.

Other Tips, Recommendations and Notes for Cooked Canned Mackerel

This dish is best served immediately, while the mackerel is still moist and the dumplings are hot. If you’re meal prepping, make the mackerel ahead and refrigerate for up to two days. Simply reheat gently on the stove with a splash of water. Always taste before seasoning since different brands vary in salt content. You can enhance the flavour by adding a small pinch of all-purpose seasoning or a drizzle of lime juice just before serving. And if you like it extra rich, stir in a teaspoon of butter just before removing it from the heat.

Conclusions for this Canned Mackerel Recipe

Whether you’re making it for breakfast, lunch, or dinner, this Jamaican canned mackerel recipe hits every note. It is bold, spicy, comforting, and satisfying. Pair it with golden-fried dumplings for that authentic island feel, or switch it up with rice, yams, or hard dough bread when you want something different.

It’s a quick, budget-friendly meal that feels like a taste of home.