Product Parameters
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AA 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
AA Seerfish
The species is characterized by a relatively firm body structure and moderate oil composition, which together provide stable behavior during cutting, cooking, and secondary processing. These attributes make it suitable for diversified applications ranging from portioned retail products to large-scale manufacturing inputs.
In cross-border seafood sourcing, frozen Spanish mackerel is valued for its adaptable specification range, predictable handling performance, and ability to meet continuous supply requirements across different market channels.
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FAQ
Q: What affects the firmness of Spanish mackerel after thawing?
A: Firmness is mainly influenced by the condition of the fish before freezing and the freezing rate itself. Rapid freezing preserves muscle structure by limiting ice crystal growth, while delays before freezing can weaken tissue cohesion and reduce final bite quality.
Q: How is size grading typically controlled in export production?
Q: Why is Spanish mackerel often chosen for secondary processing products?
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