Recipes Jamaica

Mackerel Run Down Recipe

An old time Jamaican favourite made easy with the LASCO Jack Mackerel in Brine. Also known in some parts of the island as “Dip and Fall Back” Run Dung, it’s a beloved dish of mackerel deeply seasoned with island favourites such as scotch bonnet pepper, escallion and thyme, in a thick coconut sauce.


1 sachet LASCO Coconut Cream Powder
3/4 cup Water
1 medium Onion (chopped)
3 stalks Escallion (chopped)
3 Cloves Garlic (chopped)
1 Scotch bonnet pepper or 1Tsp LASCO Crushed Pepper sauce
2 Medium Tomatoes (chopped)
2 sprigs Thyme
1 Can LASCO Jack Mackerel in Brine 425g, Drained
1tsp Pimento berries
Salt to taste


Combine coconut milk and water, add all seasoning and bring to a boil.
Allow to simmer for about 15 minutes or until a gravy is formed.
Add flaked mackerel and salt to taste.
Simmer for 1-2 minutes

Serves 3

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