Newly Arrived Pacific Mackerel from China - Hot Selling, High Quality, Packed in 3A Cartons

Product Details

Specifications: 100-200g, 200-300g, 300-500g, 400-600g, 500-700g

Glazing: 0%, 5%, 10%, 15%

Box Weight: 10kg/ctn, 15kg/ctn, 20kg/ctn

Packaging: Standard Cardtons or Customized Packaging

Freezing Method: Seafrozen, Landfrozen

Storage: 24 months at -18℃

MOQ: 1*40 FCL

Delivery Time: 7-14 days after receiving deposit

Payment Terms

① 30% deposit by T/T advance and 70% balance

② 100% irrevocable letter of credit at sight

Required Documents: B/L, HC, CO, PL, CI

Other Customer-Required Documents: Fishing Certificate, Quality Certificate, Test Report, SGS/POVC Certificate, CCPIT Certification, etc.

Origin: China

Fishing Area: FAO 61 (Northwest Pacific)

Characteristics: High fat content, winter catch

Markets: Africa (Ghana, Ivory Coast, Rwanda, Togo, etc.), Southeast Asia

Pacific Mackerel (Scomber japonicus) Introduction

Widely distributed in the tropical and subtropical waters of the Pacific Ocean, from Japan southward to Australia and New Zealand, eastward to Hawaii and Socorro Island, Mexico, in the Indo-West Pacific region (Red Sea, Persian Gulf, Gulf of Oman, and Gulf of Aden), commonly found in surface waters to depths of 200 meters. In Japan, it is called "Sesame Mackerel," typically reaching 30 cm in length and weighing approximately 1.4 kg.

Nutritional Value (per 100g): Calories: 205 kcal

Fat Calories: 125 kcal

Total Fat: 13.9g

Saturated Fat: 3.3g

Cholesterol: 70mg

Sodium: 90mg

Protein: 18.6g

Omega-3: 2.5g

Characteristics: Recognized as a healthy fish due to its high Omega-3 fatty acid content, its oily texture makes it suitable for grilling or smoking. Marinating with lime juice before cooking softens the flavor and makes the flesh firmer and whiter. In Europe, it is often paired with sour sauces (such as currant or unsweetened cranberry sauce) to balance its rich flavor.

How to Clean and Cook Pacific Mackerel

① Debone and prepare two fillets;

② Heat a pan, coat the skin side of the fillets with olive oil and sprinkle with salt;

③ Place the fillets skin-side down in the pan and gently press to ensure the skin is fully in contact with the pan;

④ Fry until the skin is crispy, then flip and fry until both sides are cooked through;

⑤ Serves with beetroot salad (it is recommended to prepare the salad one day in advance).

Multiple sizes available, please inquire!