Mackerel Run Down

Photo by Franz Marzouca/Courtesy of Enid Donaldson't Real Taste of Jamaica

Summer/Fall 2006

  • 2 pounds/1 kg pickled, boneless mackerel
  • 2 cups coconut milkor 1 can coconut milk
  • 1 cup water
  • 1 large onion, finely chopped
  • 2 cloves crushed garlic
  • 2 stalks escallion, finely chopped
  • 2 large tomatoes, finely chopped
  • 4 sprigs thyme
  • 1 scotch bonnet pepper (or other hot pepper), finely chopped fine
  • 1 tablespoon vinegar
  • Salt and pepper to taste


  1. To remove some of the salt from the mackerel, soak in water overnight or boil in hot water for 30 minutes.
  2. Drain water from the mackerel and cut into small pieces.
  3. Combine coconut milk and water in a frying pan and boil to an oily custard.
  4. Add the mackerel and cover the pot. Cook for 10 to12 minutes on medium heat.
  5. Add and stir the onion, garlic, escallion, tomatoes, scotch bonnet pepper, thyme and vinegar.
  6. Add salt and pepper to taste.
  7. Lower heat and simmer for 10 minutes.

Serve, using all the oily custard, with green bananas, yam, roasted breadfruit and dumplings.

Alternatives: Prepare and substitute saltfish (cod), vegetables, or chicken for the mackerel to create other rundown dishes.

-By Enid Donaldson-Mignotte

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