Scientific Name              : Pacific Mackerel Scomber Japonicus

Size                                : 50-100G, 100-150G, 150-200G, 200-300G, 300-500G, 400-600G

Processing Way             : IQF/ BQF

Package                         : Normal Carton or Customer carton

Weight                            : 10KGS / 15KGS one carton

Shelf Life                        : 12 months under 18 degree below

Terms of Payment          : 30% prepaid by T/T, the balance against the copy of B/L or L/C at sight

MOQ                              : 14 tons

Docs                              : Bill of Lading
                                        Health Certificate
                                        Certificate of origin(CO OR FE)
                                        Packing list
                                        Invocie
                                        Other docs based on customers' requirement, like CNCA , SGS , PVOC ect

Place of Original            : China

Our Factory                         ：DEBAO (FUJIAN) INDUSTRIAL CO.,LTD.

New landing chub pacific mackerel fish wholesale, good freshness, best quality, good package

The blue mackerel (Scomber australasicus), also called Japanese mackerel, Pacific mackerel, slimy mackerel or spotted chub mackerel, is a fish of the family Scombridae, found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in the eastern Pacific (Hawaii and Socorro Island, Mexico), and the Indo-West Pacific: the Red Sea, the Persian Gulf, the Gulf of Oman and the Gulf of Aden, in surface waters down to 200 m (660 ft). In Japanese, it is known as goma saba ( sesame mackerel). It typically reaches 30 cm (12 in) in length and 1.4 kg (3.1 lb) in weight.

Nutrition Facts:Calories: 205 Fat Calories: 125 Total Fat: 13.9 g Saturated Fat: 3.3 g Cholesterol: 70 mg Sodium: 90 mg Protein: 18.6 g Omega 3: 2.5 g 

Mackerel is considered one of the more healthful fish because it’s rich in omega-3 fatty acids. Its oil content makes mackerel an excellent candidate for barbecuing or smoking. A lime marinade before cooking smoothes the taste and firms and whitens the meat. Europeans temper the pronounced flavor of mackerel by serving it with a sharp, acidic sauce such as gooseberry or unsweetened cranberry sauce.

How to Clean and Cook Chub Mackerel

It’s an oily fish that’s full of omega-3 healthy fats.      

It’s good for you fish. First we need to take the bone off and you’ll be left with two boneless fillets ready for the pan.   Get your pan nice and hot.   Rub some olive oil on the skin side of the fish and add a little salt.

Once your pan is nice and hot, put your fillets in skin side down. Use your hand to put a little bit of pressure on the fillets to increase the surface contact of the skin on the pan.  If the fish puff up you know it’s fresh.  It should be fresh because you caught it the day of.  After a few minutes, flip the fillets over and cook the other side. Plate the fish and it’s ready to eat. If you’d like, pair it with a pickled beetroot salad. Here’s a simple recipe to try out, which could be made the day before you cook your chub mackerel.

PRODUCT MARKET

Our main market is Southeast Asian and African market. For Southeast Asian market, we export to Thailand, Vietnam, Philippines, Indonesia, etc. For African market, we export to Tanzania, Benin, Ghana and other western African countries.