Mackerel Rundown

Jamaican Mackerel Rundown is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Jamaican Mackerel Run Down is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.

Growing up in a Jamaican household has its perks, mainly all the delicious recipes I was able to enjoy. These included ackee and saltfish, brown stew chicken, oxtail, and mackerel run-down. This dish was for sure a favorite, as the coconut sauce pairs well with the fish in this dish.

Mackerel run down is complemented by side dishes such as boiled green bananas, dumplings, and white rice. It is also great served over a bed of steamed vegetables such as kale, carrots, and cabbage. This flavorful and comforting dish is sure to be a hit in any Jamaican home.

Traditionally, mackerel run down is made with salted or pickled mackerel. This mackerel must be prepped before adding it to a rich coconut sauce. I've modified the recipe using fresh mackerel and canned coconut milk rather than fresh coconut. This recipe is still delicious either way.

Ingredients for Mackerel Run Down:

• Fish - Salted or pickled mackerel is more traditional, so if you can find it, use it by all means. I've used fresh mackerel in this recipe. You could also use herring or sardines in place of mackerel. I also use lime to clean the fish to get rid of any excessive fishy smell or taste.
• Coconut Sauce - olive oil, yellow and green onion, garlic, tomato, unsweetened coconut milk, garlic, thyme, all-purpose seasoning, salt, and pepper.

How to Make Mackerel Run Down

Chop all the vegetables and set them to the side.

Rinse mackerel in cold water and squeeze lime to wash the mackerel fish while rinsing.  Debone the mackerel and chop the mackerel into bite-sized pieces.

In a large skillet, heat oil over medium heat. Add chopped yellow onion, green onion, garlic, tomato, and sauté for 5-6 minutes, until the vegetables have softened.

Add the mackerel, coconut milk, pimento seeds, thyme, and all-purpose seasoning. Stir and mix to combine. Continue cooking for an additional 10-12 minutes.  Taste and season with salt and pepper to taste.

Remove from heat and remove the pimento seeds and thyme leaves before serving.

What to Serve with Mackerel Rundown

Mackerel Run down pairs well with plantains, boiled, green bananas, or fried dumplings. You can also serve it with a fresh salad on the side or steamed vegetables.

How to make Rundown with Salted Fish

In order to make mackerel run down with salted fish, you will need to prep the fish before adding it to the coconut sauce. Follow these steps:

1. Rinse mackerel in cold water twice to wash off the salt. Squeeze lime to wash the mackerel fish while rinsing.  
2. Boil the mackerel for about 5-10 minutes in a pot filled with water. Remove the mackerel from the stove and drain the water.
3. Allow the mackerel to cool. Debone it and tear it off into smaller pieces. Set aside.
4. Proceed with making the coconut sauce in the recipe before adding the mackerel.

Can I make this dish spicy?

Sure! You can add a sliced scotch bonnet pepper, seeds removed, or a whole scotch bonnet pepper while the coconut sauce simmers.

Frequent Asked Questions

Looking for more Jamaican recipes? Try these out:

• Callaloo and Saltfish
• Jamaican Corned Beef and Cabbage
• Brown Stew Fish

Tanya

Mackerel Rundown

5 from 1 vote

Jamaican Mackerel Rundown is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Caribbean

Calories: 328

Ingredients

  

1x2x3x?

• 2 lb Mackerel fileted (see note for using salted mackerel)
• 2 Tablespoons canola oil
• 1 medium yellow onion chopped
• 5 stalks of green onions chopped
• 4 cloves garlic chopped
• 1 tomato chopped
• 1 13.5 oz can of unsweetened coconut milk
• 6 pimento seeds
• 4 sprigs thyme
• 2 teaspoons of all-purpose seasoning
• salt and pepper to taste

Instructions

 

1. Rinse mackerel in cold water and squeeze lime to wash the mackerel fish while rinsing. Debone the mackerel and chop the mackerel into bite-sized pieces.
2. In a large skillet, heat oil over medium heat. Add yellow onion, green onion, garlic, tomato, and sauté for 5-6 minutes, until the vegetables have softened.
3. Then add the mackerel, coconut milk, pimento seeds, thyme, and all-purpose seasoning. Stir and mix to combine. Continue cooking for an additional 10-12 minutes. Taste and season with salt and pepper to taste.
4. Remove from heat and remove the pimento seeds and thyme leaves before serving.

Nutrition

Calories: 328kcal

Notes

In order to make mackerel run down with salted fish, you will need to prep the fish before adding it to the coconut sauce. Follow these steps:

1. Rinse mackerel in cold water twice to wash off the salt. Squeeze lime to wash the mackerel fish while rinsing.
2. Boil the mackerel for about 5-10 minutes in a pot filled with water. Remove the mackerel from the stove and drain the water.
3. Allow the mackerel to cool. Debone it and tear it off into smaller pieces. Set aside.
4. Proceed with making the coconut sauce in the recipe before adding the mackerel.

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