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+ servings
Salt mackerel recipe

Mackerel Rundown Recipe

Flavour with coconut milk and other Jamaican spice, this mackerel dish tis just delicious.
Course Main Course
Cuisine Jamaican
Keyword coconut, Mackerel rundown recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 Servings
Calories 479kcal
Author Lesa


  • 260 g Salt mackerel
  • 2 Cups Coconut milk I use homemade
  • 70 g Bell pepper Chopped
  • 15 g Scallion Chopped
  • 60 g Onion Chopped
  • 3 Sprigs of thyme
  • 2 Cloves garlic Finely chopped
  • 5 Pimento berries (Allspice)
  • 1 Scotch bonnet Do not cut or burst
  • 1 tsp Olive oil
  • 1 Lime/lemon To wash the mackerel


  • Wash the mackerel twice with lime juice and water to help cut the salt and fish smell.
  • Then place the mackerel in a saucepan with fresh water and put it to boil for 10-15 minutes. Until the fish is softened and easily breaks apart.
  • Remove from fire and wash in cold water to cool. Debone the mackerel, remove the head and break it into small pieces.
  • In a saucepan, add the oil, onion, garlic and bell pepper and saute for two to three minutes on medium to high heat.
  • Add the coconut milk, thyme, pimento (allspice) and scotch bonnet pepper. Cover and cook for 10 minutes.
  • Add the mackerel and cook for another 10 to 15 minutes until the liquid reduces to an oily custard sauce.


  • Homemade coconut milk is best for this recipe for an authentic flavour, but the dish will still taste great with canned coconut cream.
  • You must take care when deboning the mackerel if you plan on serving it to children.


Serving: 150g | Calories: 479kcal | Carbohydrates: 13g | Protein: 6g | Fat: 49g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 73mg | Potassium: 665mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1229IU | Vitamin C: 59mg | Calcium: 63mg | Iron: 8mg