What is it:

Salted mackerel is another name for pickled mackerel, which is preserved in a salty brine. A favorite in Jamaica and throughout the Caribbean, some call it “pick up mackerel” because the fish is torn into small pieces after bones have been removed – perfect for “picking up” with your fingers. The mackerel is “soaked” or boiled to reduce salt, then cooked with onions, hot peppers, and ketchup which gives it the right “pickled” combination. It is another popular Jamaican breakfast dish that can be eaten for lunch and dinner also.


What to eat with:

Green bananas, boiled dumplings, yam, and plantain, and roast breadfruit.