Scientific name
Scomber japonicus
Also known as
Chub mackerel, Saba
Main origins
Japan, China, South Korea, Taiwan
Main season
Autumn and winter
Overview
About Pacific mackerel
Pacific mackerel is caught by purse seine in the North West Pacific. Japan and China land around 80% of the catch, followed by South Korea and Taiwan.
Fish are typically 80 to 600 g, with firm, tender and flavourful flesh. Frozen whole round mackerel is exported in large volumes to South East Asia, the Middle East and Africa for grilling, salting, canning and further processing.
Key points
- Wild caught
- Sea frozen or land frozen
- Graded by grams per piece
- For retail, canning and processing
Origins
Where it comes from
Japan
The largest producer. Fish are at their best fat content in autumn and early winter.
China
Main catches from late summer to March, after the summer fishing moratorium.
South Korea and Taiwan
Steady supply of whole round and processed mackerel.
Available origins vary through the year. Contact us for current availability.
Specifications
Available formats
| Product forms | Whole round. Also headed and gutted (H&G), HGT, fillets and flaps |
| Whole round sizes (g per piece) | China: 100/200, 200/300, 300/500, 500 up. Japan: 100/200, 200/400, 300/500, 500 up |
| H&G and HGT sizes (g per piece) | 80/120, 120/150 |
| Freezing | Block frozen or IQF, sea frozen or land frozen. Glaze 0 to 5% |
| Packing | 10 kg or 15 kg cartons, polybag inside carton |
| Season | China around August to March, with a summer moratorium in the East China Sea and Yellow Sea. Japan peaks in autumn and early winter |
| Certifications | HACCP, EU approved plants, BRC, Halal on request |
Specifications are typical for the trade and vary by origin and supplier. We source to your exact requirements.
Interested in pacific mackerel?
Send us your specification, volumes and destination and we will come back to you with suitable offers.