Homemade Mackerel Canned Fish
Homemade Mackerel Canned Fish is incredibly tasty and melts in your mouth! It’s definitely healthier and tastier than store-bought cans, without extra additives or preservatives. The fish stays in perfect shape and doesn’t fall apart into small pieces. Try it and see for yourself!
Updated : 12 June, 2025
Easy
About 1 hour.
Ingredients
2
Mackerel
2
Laurel leaf
to taste
Peppercorns
15 grams
Salt
6 tablespoon
Water
6 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can make canned mackerel from either fresh-frozen fish or fresh fish. If using frozen mackerel, defrost it first.
Step 2
Gut the mackerel. Be sure to remove the black membrane inside the belly; otherwise, the final product will be bitter. Cut off the head, tail, and fins. Rinse the fish thoroughly and pat dry.
Step 3
Cut the fish into portion-sized pieces of equal thickness.
Step 4
Sprinkle the mackerel with salt, gently stir, and leave for 15-20 minutes.
Step 5
Wash the jars and lids thoroughly and dry them with paper towels. Place a bay leaf and a few black and allspice peppercorns at the bottom of each jar.
Step 6
Tightly pack the fish pieces into the jars. I used two 600g jars. One medium-sized mackerel fits in one jar.
Step 7
Pour 3 tablespoons of water and 3 tablespoons of refined vegetable oil into each jar.
Step 8
Seal the jars with lids and place them in a pot, with the bottom covered with a thin towel. Fill the pot with cold water, up to the level of the lids. Bring to a boil, then reduce the heat to low. Cover the pot, leaving a small gap for steam. Cook for 4-5 hours.
Step 9
Turn off the heat and leave the jars in the water until they cool completely. Once cooled, remove the jars from the pot, wipe them with a towel, and store them in a cool place for long-term storage.
Step 10
The juicy, flavorful mackerel cans are ready!