IQF Frozen Pacific Mackerel

Modern freezing technology is highly effective at preserving the freshness and nutritional quality of frozen Pacific mackerel:

• Preservation Principle: By rapidly freezing the fish at -18°C or lower immediately after catch, microbial growth and enzyme activity are significantly inhibited, while fat oxidation is effectively slowed down.
• Quality Comparison:When frozen properly, Pacific mackerel can retain key nutrients-such as high-quality protein and Omega-3 fatty acids-even better than so-called "fresh" fish that has suffered from long-distance transport and metabolic stress.

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