Canned mackerel
Pieces of fatty mackerel in juice, oil or tomato, ready to eat, for salads, pates and soups.
Canned mackerel is pieces of fatty marine fish in their own juice, oil or tomato sauce, soft, saltish, with a rich fishy taste, ready to eat. They are eaten with bread and boiled potatoes, flaked into salads, pates, spreads, fish soups, pie fillings and stir-fries.
Calories, proteins, fats and carbohydrates per 100 g of product
Canned mackerel, Raw: Calories 156.0 kcal, Proteins 23.2 grams, Fats 6.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
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Cheesy potato soup with seafood is a gastronomic delight that combines the tenderness of melted cheese, nutritious potatoes, and the exquisite taste of shrimp and mackerel. This recipe originates from European cuisine, where rich, hearty soups are valued. Smoked bacon and vegetables add aromatic depth, while Italian herbs provide a refined aftertaste. The soup warms you up, nourishes you, and is suitable for both cozy family dinners and festive gatherings. The combination of seafood and cheese creates an extraordinary texture where creaminess smoothly transitions into a light saltiness. It should be served with crispy bread or fresh herbs to highlight all its flavor nuances.
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This simple and hearty European recipe combines the rich flavor of canned mackerel with the tenderness of boiled eggs and the spicy sharpness of fresh onions. The dish is based on a combination of textures: the softness of fish and eggs, the crunchy freshness of onions, and the velvety creaminess of mayonnaise. The ease of preparation makes this recipe versatile—it’s great for quick snacks as well as festive appetizers. In Europe, such fish mixtures are often used in sandwiches or served with crispy croutons, creating a harmony of flavors. The aroma of fish is softened by eggs while onions add freshness, making each bite rich and balanced. The history of such recipes is linked to practicality—canned fish has always been a convenient option, and simple additions turn it into a complete and sophisticated dish.
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Fish appetizer in tartlets is a refined treat combining the tenderness of mackerel and the sweetness of corn. In Europe, tartlets have long been a symbol of festive snacks, as they are convenient to serve and enjoy every crispy bite. This variation is especially good: the juicy fish filling is enriched with the aroma of fresh herbs and a light spicy accent of black pepper. The ease of preparation makes this dish perfect for cozy family evenings or formal gatherings. Beneath the baked crust lies a harmony of flavors – salty fish, the softness of corn, and the herbal freshness of greens. Tartlets are best served warm, creating a contrast between the crunch of the pastry and the silky filling. An ideal companion is a light white wine or chilled citrus juice.
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Dietary cottage cheese pâté with canned fish is a light and nutritious dish perfect for those who value healthy eating. Its roots can be found in European cuisine, where simplicity and balanced flavor play a key role. The delicate crumbly cottage cheese harmonizes with the rich texture of canned mackerel, creating a soft yet expressive taste. Basil adds spicy notes while nutmeg and black pepper contribute subtle warmth. This pâté is easy to prepare—just a few minutes in a blender and it's ready. It's perfect for spreading on crispbreads, turning an ordinary snack into an exquisite gastronomic delight. Light, aromatic, and rich in protein, this pâté makes a wonderful addition to the diet while maintaining a balance between taste and health.
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