Product Parameters
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A Seerfish |
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Scientific Name |
Scomberomorus Niphonius |
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Common Names |
Spanish Mackerel, Batang, Tenggiri (Malay), Seer Fish (Indian subcontinent) |
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Form |
Whole Round (Gilled & Gutted) / H&G (Headed & Gutted) / Steak Cut. |
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Size Grade |
Available in various weight classes to suit wholesale and retail needs (e.g., 300-500g, 500-1000g, 1-2kg, 2kg & Above) |
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Common Packaging |
10kg/ctn or customized |
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Freezing Methods |
Land-frozen |
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Packing Methods |
IQF/IWP |
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Payment Term |
By TT |
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Leading Time |
Within 7days after deposit |
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Origin |
China |
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Expiration Date |
Valid for 24 months from the date of production |
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Usage |
Let it thaw naturally before processing |
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Direction |
Make sure to cook thoroughly before eating |
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Keep Frozen at -18℃ or below |
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Product Details
A Seerfish
The species features a naturally compact muscle formation with a moderate lipid layer, which supports predictable behavior during thawing and processing. This allows it to be efficiently utilized in operations requiring cutting, seasoning absorption, or heat-based transformation without significant loss of structure.
Within international procurement channels, frozen Spanish mackerel is often favored for its operational reliability in cold chain logistics and its ability to meet standardized industrial requirements across different regions and processing environments.
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FAQ
Q: What causes variation in texture between different frozen batches?
A: Texture variation is usually linked to differences in pre-freezing handling time, fish stress level before capture, and freezing uniformity. Even when the species is the same, inconsistent early-stage temperature control can lead to noticeable differences in firmness and moisture retention after thawing.
Q: How do exporters maintain consistency in large-volume shipments?
Q: What should buyers consider when evaluating cooking performance?
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