Products Description

IQF pacific mackerel
Scientific Name	Scomber Japonicus
Common Size	Various weights per piece (e.g., 20-25pcs/ctn,60-80pcs/ctn,100-120pcs/ctn)
Common Packaging	10kg/ctn or customized
Freezing Methods	Land-frozen
Payment Term	By TT
Leading Time	Within 7days after deposit
Origin	China
Expiration Date	Valid for 24 months from the date of production
Usage	Let it thaw naturally before processing
Direction	Make sure to cook thoroughly before eating
Keep Frozen at -18℃ or below

Product details

IQF (Individual Quick Freezing) mackerel is a popular and convenient seafood option that's easy to find in most supermarkets and seafood stores. Unlike block-frozen mackerel, which comes in a single frozen block, IQF mackerel is flash-frozen individually right after being caught. This quick-freezing process locks in the fish's freshness, flavor, and texture, so it tastes almost as good as fresh mackerel when cooked. It's a great choice for busy families, home cooks, or anyone who wants a nutritious meal without the hassle of dealing with fresh fish that spoils quickly.

Omega-3 Fatty Acids

High-Quality Protein

Vitamins & Minerals

Flesh Characteristics

Popular Cooking Methods

pacific mackerel

Our Advantages

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Our Company

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Certifications

HACCP

HALAL

BUSINESS LICENSE

FAQ

01.What exactly is Pacific mackerel, and how does it differ from other mackerel species?

A1: Pacific mackerel (Scomber japonicus) is a species of oily fish found in the Pacific Ocean, particularly along the coastlines of North America and Asia. It belongs to the Scombridae family, which includes tuna and bonito. Unlike Atlantic or Spanish mackerel, Pacific mackerel has a slightly stronger, more robust flavour and a higher fat content, which contributes to its firm texture and satisfying mouthfeel. It is commonly sold in various forms, including whole round fish, fillets, and portions.

02.How should I store frozen Pacific mackerel, and what is its shelf life?

A2: Frozen Pacific mackerel must be stored at ‑18°C (0°F) or below at all times. When stored properly, it can last up to six months or longer. However, for optimal quality, a maximum of 3–4 months is recommended for fatty fish like mackerel. Once thawed, do not refreeze-consume within 1–2 days.

03.What is the best way to thaw frozen Pacific mackerel?

A3: The safest and most recommended method is overnight thawing in the refrigerator at 2‑4°C. This slow-thawing process preserves the fish's quality and texture. If you need faster thawing, submerge the sealed pack in cold running water. Avoid using hot water or microwave thawing, as these can partially cook the fish and damage its texture. Studies show that low-temperature thawing provides the best water retention and minimises protein and fat oxidation. Thawing temperature should not exceed 10°C.

04.Can I cook frozen Pacific mackerel without thawing it first?

A4: Yes, you can cook Pacific mackerel directly from frozen, but it is highly recommended to thaw it properly beforehand for optimal results. Cooking from frozen will require longer cooking times and may result in uneven cooking. If cooking from frozen, adjust the cooking time by about 50% and ensure the internal temperature reaches 63°C (145°F) or until the flesh is opaque and flakes easily.

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