Scientific name
Rastrelliger kanagurta
Also known as
Bangda, Ayala, Bangude
Main origins
India, Pakistan, Oman, Thailand
Main season
August to December (India)
Overview
About Indian mackerel
Indian mackerel is a schooling fish of coastal waters across the Indian Ocean and western Pacific, usually around 25 cm long. Its rich, full flavoured flesh is sold fresh, frozen, canned, dried and smoked.
India is the largest producer, landing more than 200,000 tonnes a year. Demand is strong across the Gulf, South East Asia and Africa, and canners and processors in Thailand and Malaysia buy it as raw material.
Key points
- Wild caught
- Whole round, IQF or block frozen
- Graded by pieces per kg
- For retail, food service and canning
Origins
Where it comes from
India
Landed mainly on the west coast, in Kerala, Karnataka, Goa and Maharashtra.
Pakistan and Sri Lanka
Important catches along the Arabian Sea coast and around Sri Lanka.
Gulf and South East Asia
Oman, Thailand, Malaysia, Indonesia and Vietnam also land Indian mackerel.
Available origins vary through the year. Contact us for current availability.
Specifications
Available formats
| Product forms | Whole round. Whole cleaned or gutted on request |
| Sizes (pieces per kg) | 4/6, 6/8, 8/10, 10/12, 12/14, 14/16 |
| Freezing | Block frozen or IQF. Glaze 0 to 10% to buyer specification |
| Packing | 10 kg master cartons (bulk IQF or 1 × 10 kg block). 1 × 20 kg blocks available |
| Season | India west coast August to December, peaking September to December. India’s EEZ is closed to fishing vessels from 1 June to 31 July (west coast) and 15 April to 14 June (east coast) |
| Certifications | HACCP, US FDA registration, EU approved plants, Halal |
Specifications are typical for the trade and vary by origin and supplier. We source to your exact requirements.
Interested in indian mackerel?
Send us your specification, volumes and destination and we will come back to you with suitable offers.