BQF Blue Mackerel

Yes, frozen chub mackerel is widely used in the canning industry. In fact, a large portion of canned mackerel products (e.g., in tomato sauce, olive oil, or brine) are made from frozen‑thawed fish. However, for canning:

The fish must be thoroughly thawed before processing to ensure even heat penetration and proper sealing.

Thawing should be done under controlled refrigeration to prevent bacterial growth before the high‑heat canning step.

Freezer burn or severe oxidation can affect the final colour and flavour, so high‑quality frozen raw material is essential.

The canning process itself (high temperature and pressure) softens bones to an edible, calcium‑rich form, making it safe and nutritious.

Always check that the frozen product has been properly glazed and packed to minimize lipid oxidation, which can cause off‑flavours in the final canned product.

Chub mackerel is a fatty fish rich in polyunsaturated omega‑3s, which are prone to lipid oxidation (rancidity) during frozen storage. Oxidation causes:

Yellowing of the flesh (especially near the belly and bloodline)

A paint‑like, fishy, or cardboard‑like off‑odour

A bitter or metallic taste after cooking

To prevent or minimise this:

Choose products with oxygen‑barrier packaging (vacuum‑packed or with a protective glaze).

Store at ‑30°C or colder if possible; oxidation accelerates at temperatures above ‑20°C.

Avoid temperature fluctuations that cause thaw‑refreeze cycles.

Use the fish within the recommended shelf life (e.g., 6 months in a home freezer, 12–24 months commercially).

If you notice strong yellowing or a rancid smell after thawing, the fish is still safe to eat (oxidation does not cause food poisoning) but the flavour will be poor; marinating in acidic or spicy sauces can help mask it.