Should I soak mackerel before cooking?

As mackerel is an oily fish, it is advisable to soak your fillets in a saline solution for 20 minutes before smoking them as this helps to dry the fish out a little which helps the smoking process and improves the flavour of the fish. This is also true for other oily fish such as salmon.

Can you eat ready to eat mackerel?

Delicious and nutritious, smoked mackerel comes ready to eat, with only the minimum of cooking required if desired . It's a common misconception that smoked mackerel is raw, when actually it has been cooked by the smoke and given an extra special flavour.

How do you heat up pre cooked mackerel?

The best way to reheat any type of seafood is in the oven at a low temperature . Ovens radiate a steady amount of heat that evenly reheats food. Your seafood will smell just as good as the first night since the slow reheating process does not breakdown fatty oils like the microwave does.

How do you warm up ready to eat mackerel?

Serving – Serve at room temperature straight out the packet or make into a pate. However, hot smoked mackerel is best served hot. Warm in the oven for 6-8 mins for best results.

What is the best way to eat canned mackerel?

Mackerel has a firm texture similar to canned tuna, so that it can be flaked without falling apart. Try swapping it in where'd you'd typically use chicken—like on a salad with a mustardy vinaigrette, tossed in a pasta, or tucked into a sandwich with buttered bread, sliced avocado and some fresh greens .

Mackerel Rundown Recipe | Jamaican Cuisine (2024)

Home » Fish » Mackerel Rundown Recipe

Written by Lesa Updated on September 14, 2022 in Breakfast, Fish, Mains

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Salt mackerel rundown (rundung) is an “old time” Jamaican recipe still popular to this day. The sweet coconut milk balance out the saltiness of the mackerel, infused with flavour from the scotch bonnet pepper, pimento and thyme. Want a taste of Jamaica, this is it!

Mackerel Rundown Recipe | Jamaican Cuisine (1)

What Is Jamaica Rundown?

Rundown or “Rundung”, as we Jamaican pronounced it, is a Jamaican cuisine in which you cook fish or vegetables in a large amount of coconut milk.

Traditionally, coconut milk goes into the pot first, uncovered on high heat and cooked until the coconut milk reduces to an oily custard-like sauce. Then you’d add the fish or vegetables and simmer for a few more minutes for them to absorb the coconut flavour. Unlike the description (usually from non-Jamaicans), Jamaican rundown (rundung) is not a stew!

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Salt Mackerel Rundown

Salt mackerel rundown (rundung) is a Jamaican cuisine that is usually a breakfast delicacy. It can also be a quick lunch recipe or dinner solution.

The salt mackerel is first boiled to soften and to reduce the salty taste. Unlike saltfish, which you may need to soak overnight or boil two or three times, you only need to boil the salt mackerel once, and you don’t need to soak it overnight.

Then the salt mackerel is deboned, break into small pieces and cooked down in coconut milk with Jamaican herbs and spices.

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The Ingredients You’ll Need

The most common ingredients in Jamaican Mackerel rundown:

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Salt mackerel: Unsalted mackerel isn’t often used for this recipe. Traditionally salt mackerel is used for the rundown recipe.
Coconut milk: Like always, I am using homemade coconut milk, but it’s not necessary that you use it as canned coconut works will do the job as well.
Jamaican flavour: You can make Jamaican rundown with these essential aromatic ingredients, pimento (allspice), thyme, scotch bonnet pepper, onion and scallion.
And: Bell pepper.

How To Cook Mackerel Rundown From Scratch?

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Prepare the mackerel: First, wash the salted mackerel with lime juice. To reduce the salt, wash at least two times. Put to boil for 10 to 15 minutes, which softens the mackerel for the next step and helps reduce more of the salty taste. Remove from heat and wash the mackerel in cold water to cool, then debone and break into small pieces.
Saute the aromatics: Add the onion, garlic, scallion and bell pepper to a saucepan and saute for about 3 minutes.
Making the sauce: Add the coconut milk, thyme, pimento (allspice), and scotch bonnet pepper. Cover the pan and cook for about 10 minute. Around this time, the coconut milk will turn into a custard-like creamy sauce.
The final step: Add the mackerel pieces to the coconut sauce and cook for another 10 to 15 minutes until the sauce reduces and thickens.

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What To Eat With Mackerel Rundown

Whether you are eating salt mackerel rundown for breakfast, lunch or dinner, there are many side options available.

Eat salt mackerel rundown with boiled ground provision, fried dumplings, festival dumplings or roasted breadfruit.

It is uncommon to serve mackerel rundown with rice dishes, but our coconut rice also goes well with this recipe.

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Related Recipes:

Saltfish Rundown

Coconut Prawns

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