Lately, I’ve been sharing a lot about our island’s culinary favourites, from our top main dishes to the side orders that go with them. But there’s one breakfast staple, a dish so profoundly Jamaican, that deserves its own spotlight. It’s the kind of comfort food that transports me straight back to Mama Joice’s kitchen, especially that sweet scent of simmering coconut milk.
Watch my full video on how to cook Rundown at the bottom of the article
What is Mackerel Rundown?
At its core, Mackerel Rundown is a traditional Jamaican dish featuring salted mackerel, lovingly simmered in a rich, creamy coconut milk, infused with a medley of fresh aromatics and seasonings. It’s a delectable dish, most often served as breakfast, but honestly, it’s perfect any time of day.
Below is your step-by-step guide to preparing authentic Jamaican Mackerel Rundown, guaranteed to bring a piece of Jamaica to your table.
Here is also a video of Mama Joice showing how to prepare the meal first hand.
Understanding the Key Ingredients
To truly master Mackerel Rundown, you need to appreciate its foundational elements.
Salted Mackerel: The Cornerstone
This isn’t your fresh catch. Salted mackerel is preserved fish, and its preparation is crucial. The most important step is desalinating it – a process of soaking and boiling to draw out the excess salt. You can find salted mackerel at most supermarkets or your local Caribbean shop.
Coconut Milk: The Creamy Heart
The sauce’s richness comes from coconut milk. While canned options are convenient, I always advocate for fresh coconut milk if you can get your hands on a native coconut. The depth of flavor, the natural sweetness, and the creamy texture it imparts are unparalleled. Good quality coconut milk is non-negotiable here.
Aromatics and Vegetables: The Flavor Foundation
These are the unsung heroes that build the dish’s aromatic profile:
- Onions, garlic, and Scotch bonnet pepper: Handle that Scotch bonnet with care! A little goes a long way for that signature heat.
- Thyme and scallions: Essential herbs that sing of Jamaica.
- Tomatoes and sweet peppers (bell peppers): Common additions for a touch of freshness and color.
Spices and Seasonings: The Final Flourish
A dash of black pepper is usually all you need. Some folks add a touch of all-purpose seasoning, but remember, the salted mackerel brings its own flavor. Salt should only be adjusted after you’ve desalted the fish and tasted the sauce.
Essential Equipment
You don’t need a professional kitchen for this. A dutch pot is an ideal choice for its even heat distribution, but any sturdy cooking pot will do. Of course, a good cutting board, a sharp knife, and a strainer are also essential.
Step-by-Step Preparation Guide
Let’s get cooking!
Step 1: Desalinate the Mackerel
This is where the magic begins. Start by soaking your salted mackerel, ideally overnight or for several hours, changing the water a few times. This draws out the initial pungency. Next, boil the mackerel. You’ll likely need to change the water once or twice more if it still tastes too salty. The fish will soften, and a subtle, clean ocean scent will replace the harsh saltiness. Once cooled, flake the mackerel, carefully removing any major bones and skin. Mama Joice, bless her heart, always leaves the head in for extra flavor – a true traditionalist!
Step 2: Prepare the Aromatics and Vegetables
Chop your onions, garlic, tomatoes, sweet peppers, and scallions. For the Scotch bonnet, I usually just pierce it or leave it whole; unless you crave extreme heat, avoid chopping it finely.
Step 3: Sauté the Aromatics
Heat a touch of oil in your pot. The moment those chopped onions, garlic, sweet peppers, and thyme hit the warm oil, a gentle sizzle fills the air, followed by a sweet earthiness of garlic and the sharp tang of onion. Sauté them until they soften and become fragrant, filling your kitchen with an inviting aroma.
Step 4: Add Coconut Milk and Simmer
Now for the star of the show: pour in your coconut milk. Bring it to a gentle boil, then reduce the heat to a steady simmer. Add the Scotch bonnet and tomatoes. This is the “rundown” process – the milky white liquid will slowly transform, reducing and thickening, its creamy, nutty aroma intensifying. This can take a bit of time, but patience is key for that perfect consistency.
Step 5: Incorporate the Mackerel
Once your sauce has reached that beautiful, thick consistency, gently fold in the flaked mackerel. The tender flakes will absorb the rich coconut goodness. Let it simmer for just a few more minutes, allowing all the flavors to meld into a harmonious blend. The kitchen will be filled with the comforting scent of coconut and savory fish, a truly intoxicating combination.
Step 6: Final Seasoning and Garnish
Taste your rundown. This is your chance to adjust the salt and pepper. Remember, the mackerel already has some salt, so add sparingly. Just before serving, stir in your freshly chopped scallions for a burst of fresh flavor and a touch of green.
Serving Suggestions
Mackerel Rundown is a versatile dish, but for an authentic Jamaican experience, pair it with:
- Boiled green bananas: Their firm, starchy texture is the perfect counterpoint to the creamy rundown.
- Yam: Another starchy staple that soaks up the sauce beautifully.
- Dumplings: Fluffy and satisfying.
- Breadfruit: Roasted or boiled, it’s a classic accompaniment.
Tips for Success
- Patience with Desalination: Don’t rush this step. It’s crucial for a balanced flavor.
- Scotch Bonnet Control: Be mindful of the heat. You can always add more spice at the table.
- Simmer for Thickness: The “rundown” process is about reduction. Let it simmer until it’s thick and coats the back of a spoon.
- Taste and Adjust: Seasoning is personal. Taste often and adjust to your preference.
- Leftovers are Gold: Like many stews, Mackerel Rundown often tastes even better the next day!
Variations and Personal Touches
While classic Mackerel Rundown is king, there are many variations based on the protein source. I’ve had incredible vegan rundown, like the cacoon rundown at Katawud in Portland – a truly unique and delicious experience. You can also experiment with other vegetables like carrots or potatoes, or adjust the spice level to your liking.
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