Health Shelf

Recipe · Fish & seafood · Breakfast, Lunch

Tinned Mackerel

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Tinned Mackerel

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Straight from the tin, with a few optional extras if you fancy them.

Cuisine
British
Serves
1
Prep
2 min
Cook
0 min
Total
2 min
Difficulty
Easy

Gluten-freeDairy-freeEgg-freeNut-free

Equipment: Tin opener; fork

Ingredients

  • 1 tin mackerel fillets in brine or olive oil, about 125 g, drained

Optional extras

  • A squeeze of lemon
  • Black pepper
  • A pinch of chilli flakes (red pepper flakes)
  • 1 spring onion (scallion), sliced
  • 1 tsp mustard
  • A handful of salad leaves or cucumber slices

Method

  1. Open the tin and drain off the brine or oil.
  2. Eat it as it is, or flake it onto a plate and add any of the optional extras.

Swaps and tips

Any oily fish in a tin works the same way: sardines, pilchards, salmon or kippers. Tinned fish in brine is salty, so rinse it under the tap if you're watching your salt. Keep a few tins in the cupboard for days when there's no time to cook.

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
18 g0 g0 g14 g200 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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