What Is Tinned Mackerel?
Mackerel is a small, oily fish, and one of the most naturally flavourful options in tinned fish. It has a firmer texture and a stronger, more assertive taste than sardines, which makes it a good match for bold flavours like mustard, chilli, tomato, coconut, and vinegar, without being overpowered. The tinned mackerel in this collection use Atlantic and chub mackerel, both hand-filleted and packed by small Portuguese and British producers.
Shop Tinned Mackerel by Style
Mackerel in Olive Oil
The simplest way to eat mackerel, clean, briny and letting the fish's natural richness come through.
Mackerel in Spiced Olive Oil
The same base, lifted with chilli and spice. An adventurous next step..
Mackerel in Moqueca Sauce
A Brazilian-inspired sauce built on coconut milk, peppers, tomato and garlic. Sweeter and richer than a typical tomato sauce, and a genuinely different way to eat tinned fish.
Mackerel Escabeche
A Spanish and Portuguese pickling technique using vinegar, oil and aromatics. Sharper and tangier than an oil-packed tin, and excellent served cold.
Our Mackerel Brands
Nuri
The historic Pinhais cannery in Matosinhos, Portugal, hand-wraps its tins in the same coloured paper it has used since the 1930s. Their spiced olive oil mackerel follows the same traditional, hand-packed process as their famous sardines.
ABC+
A small, experimental Portuguese cannery known for pairing classic tinned fish with unexpected, chef-inspired sauces, their Moqueca mackerel takes a Brazilian seafood stew recipe (coconut milk, peppers, tomato) and applies it to a tin.
José Gourmet
A Portuguese brand as known for its artist-illustrated tins and high quality fish inside them. Their mackerel fillets in olive oil follow the same hand-packing methods used across their range..
Rockfish
A British seafood brand founded by chef Mitch Tonks in Brixham, Devon. Their escabeche-style mackerel applies a classic Iberian pickling technique to British fish.
Health Benefits of Tinned Mackerel
- Very high in omega-3 fatty acids, mackerel is consistently one of the richest oily fish sources
- A "best choice" for regular eating, Atlantic and chub mackerel are classed as low-mercury by FDA/EPA guidance, unlike the larger king mackerel
- Good source of vitamin D and B12
- Rich in selenium, an antioxidant mineral
- High in protein
How to Eat Tinned Mackerel
- On rye or dark bread with mustard and pickled cucumber, a classic pairing for mackerel's stronger flavour
- Flaked through potato salad with a mustard vinaigrette
- Straight from the tin with a squeeze of lemon, especially the olive oil or escabeche styles
- Poured on top of rice, the Moqueca-style tin works particularly well here
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On toast with horseradish or crème fraîche for a quick, punchy snack
How to Choose the Best Tin of Mackerel
- Check the species. Atlantic or chub mackerel (the type used in this collection) is a lower-mercury choice than king mackerel, which is a different, larger fish
- Sauce. If you're new to mackerel, start with our fantastic sauced or flavoured options first.
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Origin and producer. Small hand-packing canneries in Portugal and the UK tend to use fresher fish and better oils than mass-market brands
Frequently Asked Questions
Is tinned mackerel good for you?
Yes, it's one of the richest tinned sources of omega-3 fatty acids, high in protein, vitamin D and B12, and (for the Atlantic/chub mackerel used in this collection) low in mercury.
Is tinned mackerel the same as jack mackerel?
No. The mackerel in this collection is Atlantic mackerel, whilst jack mackerel is a completely different species and not a "true" mackerel. Jack mackerel is what many supermarkets are replacing mackerel with. Read our blog post about the changes to tinned mackerel
What does escabeche mean?
Escabeche is a Spanish and Portuguese method of preserving cooked fish in a vinegar, oil and aromatic marinade. It gives the fish a tangier, sharper flavour than an oil-packed tin.
How does mackerel compare to sardines?
Mackerel has a firmer texture and a stronger, oilier flavour than sardines, and is generally slightly higher in fat and omega-3. Sardines tend to be milder and better for beginners; mackerel suits people who like bolder-tasting fish.
Can you eat tinned mackerel cold?
Yes, all the styles in this collection are ready to eat cold, straight from the tin.