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I started out looking for cheap canned fish recipes(also for fish more likely to be on the shelf in austere times)  for prep/storage, but ended up exploring rough fish (non-game, no bag limits, etc) as well.  And these recipes are not as cheap as they used to be...I was shocked at how expensive mackerel was for example - it used to be the cheapest fish on the shelf!  Anyway, here are some ideas on how to use these "lesser utilized" fish 





olive oil or butter

1 bunch chopped green parsley

1 jar tomato sauce, 32 oz

2-3 cans sardines

1 sliced onion

1 c sliced mushrooms

2 small squash, sliced

Saute vegetables in medium saucepan in oil or butter.  Remove from pan, set aside.  In same pan, heat tomato sauce.  Stir in sardines, spreading across pan to keep from breaking up.  Bring to simmer.  Add vegetables, season with curry powder to taste.  Simmer 6-10 minutes, serve over rice.



3 cans sardines (4 oz ea)

1/4 c tarragon vinegar

2 TB dry white wine

1/2 tsp prepared horseradish

1 c cucumber, peeled and sliced thin

3/4 c sour cream

1/4 c half and half

2 TB lemon juice

1 clove garlic, crushed

1/2 sp salt

1/2 c onion, sliced thin

Crain fish, arrange in single layer in shallow baking dish.  Combine cream, vinegar, wine, lemon juice, horseradish, garlic and salt.  Separate onion slices into rings.  Add cucumber and onions to cream mixture and mix well.  Spread over sardines and chill overnight.



1 can sardines (or mackerel)

1 small onion, grated


1/2 juiced lemon

fresh pepper

Worcestershire sauce to taste

Mash sardines, add remaining ingredients to a spreadable consistency.  Taste, chill, serve.



1.  Mix with mustard, add to quiche.

2.  Make a frittata with sardine, zucchini slices, chopped onions, fresh basil and lots of

     parmesan cheese.

3.  Place sardine and chopped green onions on tortillas, cover with taco sauce and

     cheese.  Broil to melt cheese.

4.  Bake potatoes, scoop out insides.  Mix with sardines, shredded cheese, minced

     onions, fresh parsley.  Stuff black into shells, bake another 15 min.  Top with sour


5.  ‘Jansen’s Temptation’

     Preheat oven to 350.  Grease six 8-oz cups, thinly slice 1 large onions and toss onions

     with some olive oil.  Saute until well browned, then peel and slice 6 medium potatoes

     thin.  In each cup, place some potato and onions, then 1/3 can drained and flaked

     sardines, top with remaining onions and potatoes.  Use about half for each layer.

     Whisk 2 TB flour, 3 TB fresh dill weed, and pour over the tops of the cups.  Sprinkle with

     breadcrumbs, and bake 25-30 min. at 350 degrees.  6 servings

6.  Add drained and chopped sardines to potato salad.  Refrigerate to marinate.

7.  Serve on antipasto platter.

8.  Make a spread of 8 oz softened cream cheese, 1 can drained smoked sardines, 1 tsp

     sugar, 1 TB minced onions, 2 TB cream.  Place in a bowl, mix until smooth.  Serve with

     vegetables or crackers.



CANNED MACKEREL ====================================================



drained mackerel, bones and skin removed

bread crumbs


chopped celery to taste

chopped onions

seafood seasoning (Old Bay, or Hunters, or homemade)

Combine in amounts to taste, make patties and sauté gently. 



4 oz can mackerel

1/2 c fine chopped onions

1/2 c chopped tomatoes

2 tsp pepper

4 TB lemon juice

2 TB olive oil

19 oz can white beans, drain well

1/2 c chopped bell pepper

2 cloves chopped garlic

1 TB fresh basil, chopped

Drain mackerel, crumble into a bowl.  Add remaining ingredients, gently toss.  Cover and chill 4 hours before serving.



15 1/2 oz can mackerel

dash salt

2 eggs

dash pepper

1 med onion, diced

6 med potatoes, boiled and mashed

Combine mix well.  Drop by spoonfuls into hot grease and fry until brown on both sides.



1 chopped onions

2 cans mackerel

sweet pickles, chopped

1/2 c mayonnaise

crumbled crackers

1 tsp mustard

1/2 tsp vinegar

3 boiled eggs

Mix thoroughly and eat.  Adjust amounts to taste.



15 oz can mackerel and juice

2 TB chopped onion

1 egg

1 TB lemon juice

1/4 c tomato paste

2 tsp sugar

2/3 c potato flakes


Drain liquid from mackerel but save the juice.  Add enough water to juice to make 3/4 cup.  Heat liquid, remove from heat and add potatoes.  Combine mackerel, onions, egg, sugar, lemon juice, tomato paste and potatoes.  Mix well, shape into 1 1/2 inch balls and roll in corn meal.  Bake at 350 about 45 minutes.  Serve plain or sauced.




1 can mackerel, boned

1 TB chopped green pepper

black pepper

sage to taste

1 tsp chopped onions

1 TB chopped celery

1 slice bread

Combine, microwave 4 minutes.



2 mackerel fillets, large (10 oz) or 4 small, skin on

2 tsp small capers

76 anchovy fillets, diced

8 black olives halved

1 tsp fresh oregano, chopped

6 tsp diced plum tomatoes

1 tsp minced fresh parsley

2 TB olive oil

1 tsp diced onions

1 tsp garlic, mashed

2 green peppers, diced

1 tsp fresh basil, chopped

2 TB tomato puree

salt and pepper

flour for dusting

Season fish with salt and pepper.  Dust with flour, shake off excess.  Saute in olive oil, flesh side first for 3 minutes, then skin side, for 2-3 minutes.  When opaque, remove, keep warm.  Saute onions and garlic in remaining oil until soft, not brown.  Add capers, pepper, anchovies, olives, basil and oregano.  Cook several minutes, then add tomato puree and chopped tomatoes.  Simmer 5 min, season to taste and pour over fish.  Sprinkle with parsley.



14 oz can mackerel, skinned

1 small onion, chopped

1 TB salt

1 TB potato starch

1 tsp pepper

1 tsp cumin

1 small potato, boiled

Drain fish well.  Blend everything in blender or mash together very well.  Fry over med. heat in a sprayed skillet.  Serve with boiled potatoes and carrots, and cucumber salad in traditional meal.



1 1/2 c white rice

1-2 cloves garlic, mashed

salt to taste

1/2 c chopped onions

2 1/2 c cold water

Saute rice and vegetables in heavy pot, no fat needed.  Just keep stirring.  When 1/2 grains are opaque, add cold water.  Bring to a boil, close the lid, and simmer 10 min.

Turn off heat let sit 15 min.


1/2 can (1 lb ) mackerel

1/2 onion, sautéed

1 lb can vegetables of choice

1-2 c tomato juice

1-2 cloves garlic, mashed

small amount ketchup

Break up mackerel in pan, add remaining items, bring to a simmer until heated through.  Serve over rice.



CANNED SALMON =======================================================



14 oz can salmon

1/4 c liquid from salmon

1 egg slightly beaten

oil for frying

1/2 c flour

1 heaping tsp baking powder

pepper to taste

Drain salmon, reserve 1/4 c liquid.  In bowl, break salmon up with fork.  Add flour, egg, pepper and mix well.  In small bowl, combine baking powder and saved liquid, beating until foamy. Do not mix in advance.  Combine mixtures, form patties, and fry in hot oil 1-2 min.  Drain on paper towels.



1/2 c dry bread crumbs

1 stalk celery, minced

1 TB parsley

1 lb can salmon, drained and boned

2 TB mayonnaise

1 tsp instant onions

1 tsp baking powder

1 egg, beaten

1 tsp lemon pepper seasoning 

Place everything except fish in a bowl.  Mix well.  Stir in salmon lightly but thoroughly.  Shape into 4 patties, place on lightly greased broiler and broil 8 inches from heat, 4 min per side. 



1/2 c mashed potatoes

1/2 tsp lemon peel, dry

1/ tsp fresh parsley

1 egg

1 TB lemon juice

1/2 tsp dry dill weed

3/4 med onion, sliced

7 1/2 oz can salmon boned and skinned

Mash potatoes, let cool.  Mix with remaining ingredients, form into 4 patties.  Fry in oiled pan over medium heat cooking 5 min per side.



1 lg can salmon, drained, skinned and boned

1 can peas

1 can mushroom soup

1 sleeve crackers, crushed

Spray casserole dish with spray.  Layer in 1/3 c crackers, half the salmon, half the peas, half the soup.  Repeat, putting last 1/3 of crackers on top.  Dot with margarine, bake at 350 until hot and bubbly.



CANNED TUNA =====================================================



6-7 oz can tuna

1/2 c minced celery

1/4 c finely chopped onions

1 beaten egg

1/2 c dry bread crumbs

1/3 c mayonnaise

2 TB chili sauce

2 TB oleo

lettuce and tomato slices

4 hamburger buns

Toast buns.  Drain and flake tuna.  Combine with crumbs, celery, mayonnaise, onion, chili sauce and egg.  Shape into 4 patties, cook in melted oleo 5 minutes per side.  Serve on buns with lettuce and tomato. 


FISH, GENERAL ===========================================================



1 lb fish

1 TB parmesan cheese

1/2 tsp thyme

1 TB melted fat

3/4 c milk

1/2 c dry bread crumbs

Dip fish in milk.  Combine crumbs, cheese and thyme and coat fish.  Lay in single layer in greased shallow pan.  Drizzle with melted fat.  Bake at 450 for 12 min per inch thickness of the fish.



3 lb mixed fish, cut in chunks

3 TB margarine

10 c water

2 bay leaves

1/2 tsp dry marjoram

4 sprigs parsley

1 tsp salt

2 lg onions, sliced thin

1 lg clove garlic, mashed

6 very large potatoes, peeled and quartered

1 tsp dry thyme

1/2 tsp pepper

Chunk fish about the same size.  Saute onions & garlic in margarine in large pot until soft.  Add potatoes, water, bay leaves, thyme, marjoram, parsley, salt, and pepper. 

Bring to a boil, add fish.  Lower heat to medium.  Cover, cook about 15 min until fish and potatoes are tender.  Discard bay leaf.  Put slice of French bread in each soup bowl, ladle broth over.  Serve fish and potatoes separately on a platter. 





Carp have been the most widely eaten and one of the most esteemed fish through history.  Only in North American does it fail to be well regarded.  Fans, however, insist the poor reputation is unwarranted.  For one it is less susceptible to parasites and bacteria than most native fish, because it is an exotic species.  Moreover, few fish, rough or sport are palatable when caught in foul water.  Most carp are caught in polluted waters, but if caught in turbid or polluted water, their flavor can be clarified like any other fish, by placing them in clean running water (bathtub for example) for a day.  Simple preparation methods, taking care to remove all the blood, flesh, mud vein and dark meat will also

minimize muddy flavor.  With a bit of searching, canned, smoked, or pickled carp can be found at the occasional deli and market, sometimes even fresh.  The fine bones are handled by scoring them so they cook soft.



5 lb mixed fish, equal parts pike, carp, etc

water to cover fish

white pepper to taste

2 lb matzo meal

1 lb beets, sliced

3 onions, sliced

1 stalk celery, sliced

salt to taste

2 large carrots, sliced

4 eggs

1/4 c water

Chop fish in large wood bowl with a hockmeisser.  Make fish stock in large kettle by boiling fish heads, bones, and trimmings with onions, celery, carrots, and water to cover.  Add salt and pepper to taste.  Bring to boil.  While simmering, put an onion and 4 eggs in blender, add to chopped fish.  Add about 2 TB matzo meal, salt, pepper to taste, and maybe 4 TB water or so. 

Shape mixture into balls.  Take another stock pot and layer beets on bottom, add some sliced carrots and onions, then the fish balls.  Repeat layers, ending with carrots on top.  Pour broth from the other kettle over the fish, and simmer covered 2 hours.  When cool, remove balls to platter, garnish with cooked carrots.  Strain broth and chill.  Serve with jelli4d broth and fresh ground horseradish.



Skin carp, remove red-brown vein.  Fillet, then score by cutting 2/3 way into fish every 1/4 inch.  Cut into sandwich size pieces.  Beat up 1 or more eggs.  Dip fish in eggs, then crushed dry crumbs or cracker crumbs.  Deep or pan fry in hot oil.  Put in buns and top with tartar sauce.  Garnish as desired.



Clean, wash, dry carp.  Remove as many large bones as possible without mangling the body.  Rub inside and out with salt and stuff with the following dressing:

            1 c dry breadcrumbs

            a little minced parsley

            salt and pepper

            1/2 c butter

            1/2 c chopped onions

            hot water to moisten 

Sew up opening in stuffed fish, brush outside with lemon juice, then with butter and pepper.  Dredge with flour, lay on a rack in baking pan.  Pour in 1/2 c hot water4 and 1 TB oil and bake 1 hour at 350 degrees, basting often. 



4-5 c water

freeze dried vegetables, as desired

2-3 TB garlic powder

1 – 2 pkg soup mix, flavor of choice

dehydrated minced onions

dehydrated bean sprouts

salt, pepper, curry powder, etc

one freeze dried carp, broken up

instant or minute rice, instant potatoes, etc

Put water on to heat.  Add soup, vegetables, carp and seasonings.  When cooked, stir in rice, potatoes, etc to thicken up and make into a meal.  All measurements are by cooks choice.




2 lb carp

3 TB oil

2 TB flour


1 c vinegar

1 c water

3-4 juniper berries

2-3 bay leaves

2 tsp sugar or 2 lumps

Clean and wash carp, cut in pieces, salt and let sit 30 min.  Pat each piece dry, dredge with flour.  Fry in hot oil on both sides at low temperature.  Place pieces in bowl or jar; then pour mixture of vinegar, water, salt, juniper berries, bay leaves, and sugar, which was boiled together, then chilled over the top of the fish.  Chill 2 days, serve.



2 1/4 c cooked carp, flaked

1/2 c cold chicken stock

3/4 c peas

3/4 c diced celery

2 TB salt

1 c flour

1 1/4 tsp baking powder

3 TB butter

1/4 tsp salt

1/3 c cream

1 1/2 c hot chicken stock

1 c cook3ed new potatoes, diced

1/3 c flour

1/4 c raisins

2 c green jalapeno peppers, diced, optional

1/2 c yellow winter squash, cooked

1 c beef tripe, cut in 1 inch squares

Blend cold stock and 1/3 c flour to a paste.  Preheat oven to 425.  Add cold mixture to hot stock, cook and stir over med heat, until it thickens.  Add fat if wanted, and jalapeno peppers if desired.  Combine carp flakes with leftovers of game birds, peas, celery, squash, tripe, and 2 TB salt.  Put in greased casserole.  Sift 1 c flour, baking powder, 1/4 tsp salt.  Cut in butter, add cream and stir to a rich dough.  Roll 1/4 inch thick, top casserole.  Bake at 425 about 20 min. or until browned. 



1 lb ground carp

3 TB oil

1 pkg taco seasoning

1/2 c water

sliced tomatoes

12 taco shells


shredded cheese

sliced olives

chopped onions and/or green pepper

sour cream or thousand island dressing

Fry carp in oil until cooked.  Add taco seasoning and water.  Cook and stir until dry abnd crumbly.  Load up taco shells, garnish as desired. 



Skin 2 lb carp, remove reddish brown flesh.  Score and cut in chunks.  Pour 1 c buttermilk over fish, let stand 30 min, turning once.  Stir 2 tsp salt in 1 c biscuit mix.  Remove fish from buttermilk, dip in mix, covering both sides.  Pan fry or deep fry 5-10 min until cooked and brown on both sides.  Do not let oil get too hot, they will not cook through.  Drain on paper towels, serve with lemon.



1/4 c butter

2 bay leaves

1/3 c sour cream

1 lemon, juiced

salt and pepper

1 carp, cleaned 

Grease a shallow casserole with butter.  Season carp with salt and pepper inside and out.  Put carp in pan, smear with butter, top with bay leaves (crushed).  Cover with sour cream and lemon juice.  Bake at 350 for 40 min, or until browned, basting often.  4 svgs.



2 lb carp

2 stalks chopped celery

1/4 c butter

1/4 c flour

chopped onions

dash thyme



Simmer carp, onions, celery, thyme, salt and pepper slowly in water for 30 min.  Thicken with mixture of butter and flour.  Serve.



1 lb carp

two 12-oz can dark beer

1 med onion, chopped

1 stalk celery, chopped

1 bay leaf

1/2 tsp thyme

1 tsp salt

1 sprig parsley

1/4 lb butter

1/2 c gingerbread crumbs

Mince onion, add celery, bay leaf, thyme, parsley, beer and salt.  Bring to a boil.  Cut and score carp in pieces, place in sauce and cook on low heat 10-15 min.  Remove from sauce, thicken sauce with gingerbread crumbs.  Strain sauce, stir in butter to make a creamy sauce.  Pour over fish. 



1 lb carp

1 c rice

1 tsp flour

2 TB vinegar

salt and pepper

6 TB oil


Clean and wash fish, then split long ways and cut in 1 1/2 inch pieces.  Salt the pieces.  Let sit 30 min.  Meanwhile, sauté chopped onions until half cooked in the oil.  Add washed, dried rice and let fry until it starts to color.  Add water, let boil 5-6 min.  Put rice, onion mixture in baking dish.  Salt and pepper to taste, add fish.  Make a sauce of flour mixed with 2 TB vinegar and pour over the top.  Bake at 350 add water as needed.  Good hot or cold.




Tabasco sauce

tomato sauce


sea salt

A-1 sauce

For 1 pound fish steaks, pack in pint jars.  Do not add water.  Mix 1/2 tsp salt, 1 tsp vinegar, 2 drops Tabasco,k 1 TB tomato juice, and 1 tsp A-1 sauce per pint jar.  Add to jars, seal.  Process at 10 lb pressure for 90 min.  Use like canned salmon.






salt and pepper

sliced onions



mustard seed

lemon slices

Do not score but cut carp into domino size pieces.  Soak overnight in mixture of 1/2 wter and 1/2 vinegar.  Drain, b ut into a boiling solution of 3 c vinegar and 1 c water.  Add spices above to taste (or use a pickling mix you like).  Boil fish until cooked.  Place pieces in jar with sliced onions over the top.  Pour boiling solution into jars and seal. 




pint jars

1 tsp canning salt per jar

1 gal water for the brine

1 c salt to soak in

Sterilize both jars and lids.  Clean fish well, clean and remove larger bones.  MAKE SURE ALL SKIN AND BLACK STRIP INSIDE THE BODY CAVITY IS REMOVED.  Wash well, put into a brine of 1 c salt to 1 gal water.  Cut into 1 or 1 1/2 inch chunks and soak 1 hour.  Drain 10 min.  Pack fish into hot jars, leaving 1 inch headspace.  Add 1/2 tsp salt per half pint and  1 tsp salt per pint jar.  Use only pint or half-pint jars.  Do not add liquid.  Wipe rims, screw lids down firmly, and process 1/2 pints and pints (both) for 1 hour and 40 min at 10 lbs pressure.






Fillet carp, removing ribs.  Cut into 1 inch chunks, bones and all.  Put into pint jars with 1 TB oil and 1 TB salt per pint.  Cap, process 90 in at 10 lbs pressure.  let seal.  Bones will soften and become edible.



Make fish patties with drained meat, chopped onions, chopped bell peppers, crushed saltines.  When pan fried, they are almost as good as salmon patties.  Canned carp also works well for most salmon recipes and in salads.



1/4 c butter

1 stalk celery, chopped

2 pints hot water

1/4 tsp white pepper

1 chopped onions

4 slices white bread

1 tsp salt

3 well beaten eggs

1 onion, chopped

1 carrot, chopped

2 TB salt

1 lb carp fillet

2 small pieces celery

1 tsp dry parsley

1 tsp white pepper

Make bouillon.  Brown 1 onion, 2 stalk celery, 1 carrot in butter until brown.  Add 2 pints hot water, 2 tsp salt and 1/4 tsp white pepper.  Boil 30-40 min. 

Prepare fish by putting carp, remaining onions, and the small celery pieces through a grinder.  Mix with bread, trimmed and rubbed to crumbs and remaining ingredients.  Mix.   Drop by spoonfuls into boiling broth, cook until done, about 5 min.  Serve with chili sauce.



2 carp, fresh, scored and halved

1 c flour

1/4 tsp pepper

oil for frying


1 c cornmeal

1 tsp Lawry’s seasoned salt

Wash fish, dip in milk then in dry mixture of flour, cornmeal, salt and pepper.  Repeat milk, then dry dip again.  Deep fry at 350 until golden brown.  Serve hot on bread slices, garnished with sliced onions, tartar sauce or lemon slices.



1 c flaked, cooked carp

1 egg, beaten

1/2 TB butter

1/2 tsp salt

3 c mashed potatoes

1 TB bacon grease

1/2 tsp pepper

1/8 tsp paprika

Mix carp, potatoes, bacon grease, butter, salt, pepper and paprika.  Add egg.  Shape into cakes, pan fry in hot grease until golden. 



4 lb carp

1/4 onion, chopped

1/4 tsp salt

1/4 lb bacon

1 c tomatoes

1/4 tsp sugar

Fry bacon in Dutch oven or small kettle until crisp.  Add other ingredients and simmer 45 minutes.



carp pieces, filleted and scored

2 c cornmeal

salt and pepper

1 TB flour

oil or lard to fill pan up to 1 inch deep

Coat fish with dry mixture of cornmeal and flour.  Place in hot oil, scored side down. 

Fry until golden, then turn to fry other side until golden.  Drain and serve.


Any fish you catch of the bony type (pickerel, carp, pike) can be scored the same way as carp or pickled to make those pesky Y-bones disappear.  Pressure cooking or canning the fish also dissolves the bones, adding calcium value to the finished product! 




Edited by kappydell
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Wow, what a bonanza of fish recipes.  Thank you so much, Kappy.  Definitely saving these.  👍 :hug3:

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