Quality and acceptability of canned fish product could be shifted by different pretreatments, filling solutions, and storage conditions. The objective of the current research was to evaluate the effect of smoking pretreatment with filling oil or ketchup on the chemical, microbiological and organoleptic properties of processed canned mackerel. The results revealed that all canned mackerel samples increased crude protein contents to range from 55.67 to 56.45% (DW) and decreased lipid contents to range from 27.45 to 27.93, compared with raw frozen mackerel. Smoking pretreatment with filling oil (Sm-O) or ketchup (Sm-K) caused slightly increase in the total volatile basic nitrogen values (TVB-N) which reached to <35 mgN/100 g after storage for 3 months. The microbiological examinations indicated that steaming pretreatment was more effective than smoking pretreatment. All processed canned mackerel had total viable bacterial count ranging from 7.2 ×10 2 (St-K) to 9.98 ×10 2 (Sm-O) CFU/g at the end of storage for 3 months. Coliform group, anaerobic spore-forming producing H2S, and Staphylococcus aureus bacteria were not detected in all samples. Panelists reported that canned mackerel with smoked flavour was extremely like. Results concluded that canned mackerel with smoking pretreatment with filling oil or ketchup were all compatible with the Egyptian standards.