This Filipino-style mackerel in olive oil is simple to make and full of flavor. The fish is gently poached in olive oil with aromatics. And the best part? It doesn't leave your kitchen smelling fishy.
I got the idea from Spanish-style sardines packed in olive oil - the kind you see in jars or tins. They're tasty, shelf-stable, and packed with protein and omega-3s. Making it at home is easy, costs less, and lets you control what goes in.
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Ingredients You'll Need
Notes and Substitutions
- Mackerel fillets: You may also see these labeled as Atlantic, Norwegian, Boston, or North Atlantic mackerel. Look for dark wavy lines on the skin. If mackerel isn't available, use sardines, salmon, trout, tuna, or milkfish - just pick a firm fish that holds together while cooking. Sardines and milkfish have more small bones, while salmon or tuna fillets are easier to use and cook faster.
- Sweet pickles or gherkins: These are cucumbers pickled in a sweet brine. Gherkins are smaller and usually have bumpier skin. Either works for this recipe.
- Olives: Green, pitted olives like Manzanilla work well here, but you can use whatever olives you have on hand.
- Extra-virgin olive oil: Adds great flavor, but regular olive oil works too. You can also use a mild oil like avocado or vegetable oil.
- Vinegar: You can use any type you have - white distilled vinegar, apple cider vinegar, or cane vinegar to get the fishy taste out.
How to Make Mackerel in Oil (Step-by-Step)
Step 1: Make the sauce
In a bowl or cup, combine:
- ½ cup vinegar
- ¾ cup extra-virgin olive oil
- 1 tablespoon fish sauce
- 1 teaspoon paprika
- 1 teaspoon kosher salt (use half for fine salt)
- 1 tablespoon sugar
- 1 tablespoon minced or grated ginger
- ¼ cup of water
Step 2: Arrange the fish
Cut each fillet into 3 pieces, then place them in a single layer in the pan.
Step 3: Add the vegetables and sauce
Add the following on top of the fish::
- Add 2 cups of sliced carrots
- 1 cup sweet pickles (cut into bite-size pieces)
- ½ cup olives (whole or sliced in half)
- 1 cup shallot (cut into bite-size pieces)
- 6 garlic cloves (smashed)
- 4 bay leaves
- Chilies (to taste)
- Ground pepper (to taste)
Spread everything out evenly, then pour the sauce over the fish.
Step 4: Simmer and Serve
Cover and simmer over medium heat until the carrots are tender, about 30 minutes.
Taste and adjust seasoning as needed. If the sauce looks too thin, let it simmer uncovered for a few more minutes.
If you're like me (and a lot of Filipinos 😄), serve this mackerel in olive oil with hot steamed rice or sinangag (garlic fried rice).
Cooking Tips
- Cut vegetables into bite-size pieces so everything cooks evenly.
- Lay the fish in a single layer for even cooking.
- Simmer gently - don't boil - to keep the fish tender.
- This dish tastes even better the next day after the flavors sit.
Storage Tips
- Let leftovers cool, then keep them in a covered container in the fridge for 3-5 days.
- The sauce may look thicker when cold because olive oil firms up in the fridge - that's normal.
- To reheat, warm gently on the stove over low heat or microwave in short bursts until hot. Add a little water if needed.
Recipe FAQs
Fresh mackerel shouldn't taste very fishy. If it does, the fish is likely not fresh. Mackerel has a stronger flavor than mild fish like tilapia, but when cooked properly, it should taste really good - not smelly.
Yes - this is actually what I use most of the time. Just thaw it completely and pat it dry before cooking. And honestly, most fish sold at markets has already been frozen at some point, so using frozen mackerel works perfectly for this recipe.
Most Filipinos enjoy this with hot steamed rice or sinangag (garlic fried rice). You can also serve it with toasted bread to soak up the olive oil sauce, plus simple veggies on the side if you'd like.
You can, but the texture of the fish may change once thawed. For best results, enjoy it fresh or within a few days from the fridge.
More Spanish-Style Filipino Dishes
- Escabeche: Fried fish topped with sautéed vegetables in a sweet and tangy sauce.
- Paella: A rice dish usually made with seafood, meat, and saffron. In Filipino versions, people often add whatever they have on hand.
- Gambas: Shrimp cooked with lots of garlic in olive oil.
- Sarciado: Fish cooked in a tomato sauce with onions, garlic, and sometimes eggs.
- Empanada: Fried pastry filled with meat (usually chicken or pork), potatoes, and raisins.
- Morcón: Beef rolled and stuffed with sausage, eggs, and sometimes cheese, then cooked in tomato sauce.
- Rellenong Manok: Deboned chicken stuffed with ground meat, sausage, raisins, and seasonings, then roasted.
Other Seafood Recipes You May Like
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📖 Recipe
Mackerel in Olive Oil (Easy Homemade Version)
Equipment
- Sauté pan or wide skillet with lid
Ingredients
- 4 mackerel fillets (about 2 whole mackerel, cleaned and filleted)
- 2 cups sliced carrots
- 1 cup sweet pickles or gherkins bite-size pieces (see note)
- ½ cup pitted green olives whole or cut in half (see note)
- 1 cup shallots or red onion bite-size pieces
- 6 garlic cloves smashed
- 4 bay leaves dried or fresh
- 4 Bird's eye chilies sub: crushed red pepper (optional)
- Ground pepper or whole peppercorns to taste
For the sauce:
- ½ cup vinegar (see note)
- ¾ cup extra-virgin olive oil (see note)
- 1 tablespoon fish sauce
- 1 teaspoon paprika
- 1 teaspoon kosher salt (use half for fine salt) adjust to taste
- 1 tablespoon sugar adjust to taste
- 1 tablespoon grated or minced ginger
- ¼ cup water
Instructions
- Make the sauce: In a cup or bowl, mix together the vinegar, olive oil, fish sauce, paprika, salt, sugar, ginger, and water. Set aside.
- Arrange the fish: Cut each mackerel fillet into 3 pieces and place them in a single layer in a pan.
- Add the vegetables and pour the sauce: Add the carrots, sweet pickles, olives, shallots, garlic, bay leaves, chilies, and ground pepper. Spread everything out evenly, then pour the sauce over the fish.
- Simmer and serve: Cover and simmer over medium heat until the carrots are tender, about 30 minutes. Taste and adjust seasoning as needed. If the sauce looks too thin, simmer uncovered for a few more minutes. Turn off the heat.Serve hot with steamed rice or sinangag.
Notes
- Mackerel: Atlantic, Norwegian, Boston, or North Atlantic mackerel all work. Look for dark wavy lines on the skin. If unavailable, use sardines, salmon, trout, tuna, or milkfish. Choose firm fish that won't fall apart while cooking. Sardines and milkfish have more small bones; salmon and tuna fillets are easier and cook faster.
- Olive oil: Extra-virgin olive oil gives the best flavor, but regular olive oil works. You can also use avocado or vegetable oil.
- Sweet pickles/gherkins: Either works. Cut into bite-size pieces.
- Olives: Green pitted olives like Manzanilla are great, but use what you have.
- Vinegar: You can use white, apple cider, or cane vinegar.
- Cut vegetables into bite-size pieces so everything cooks evenly.
- Lay fish in a single layer for even cooking.
- Simmer gently - don't boil - to keep the fish tender.
- This dish tastes even better the next day after the flavors sit.
- Store leftovers in a covered container in the fridge for 3-5 days.
- The sauce may thicken when cold because olive oil firms up - that's normal.
- Reheat gently on low heat or microwave in short bursts. Add a little water if needed.
Karen says
This has been my go-to recipe for Norway mackerel ever since I tried this. Everyone in the family loved this! Thank you for sharing! Mabuhay!
Nora Reyes says
Hello Karen,
Kumusta! Thank you so much for letting me know! Your message has brightened my day, and I appreciate you taking the time to share. =)
Mimiko says
Hi sister!
I loved your recipe. First time I tried this and my family fell in love with it. May I ask if this is possible to cook in the oven? If so, what temperature would you suggest and for how long?
Nora Reyes says
Aw, I’m so happy to hear your family loved it — that means a lot! 🥰 Yes, you can bake it in the oven. Just layer everything in a baking dish, cover it tightly with foil, and bake at 350°F (175°C) for about 45 minutes, or until the carrots are tender. Thanks again for trying the recipe and for your kind message! 💛
Colleen says
My mom's favorite! I made this for her many times and she says this was the best one yet, so yummy!
Nora Reyes says
Ohhh that makes me so happy! Thanks so much, Colleen!
Colleen says
My mom's fsvorite! I made this for her many times and she says this was the best one yet, so good!
Nora Reyes says
Thank you so much!
jomelyn says
Ive never thought of this recipe for mackerel, great idea.
Nora says
The original idea was for sardines, but I like mackerel because they're meatier and also inexpensive. =)
Dennis says
Your making it very simple make, I’ll try to do this my self, thanks Nora
Tin says
Perfect for healthy meals at home! Love this!
Chato says
Super yummy
Apol says
Flavorful
Ana says
This recipe is amazing. Easy to make and it is so healthy! Will definitely try with other fish
Maileen says
Love this recipe. It works with other kinds of fish too.
Thank you
Lian Reyes says
I often see mackerel in the fish market here but I never buy them cos I never knew what to do with them except to grill. This was easy to prepare. I think mackerel tastes better than sardines and the flesh is not as delicate.
Nora says
Hi Lian! I know exactly what you mean! And yes I agree, mackerel is meatier and has a better texture. Thanks for your comment.
Jaymie says
Excellent recipe. So easy, healthy and delicious! Love this!
Thank you Nora💕
Nora says
Hello Jaymie! Thank you and glad you liked it!
Bim says
This recipe is healthy and easy to make. I’ll try this using brancino. Thank you Nora!