Product Parameters
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Bulk 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
Bulk Seerfish
The species is appreciated for its balanced composition of lean muscle and natural oils, which helps it maintain stable sensory performance after freezing and cooking. This balance also supports a wide range of industrial applications where predictable texture response is required during cutting, heating, or further processing.
In global trade, frozen Spanish mackerel is commonly selected as a scalable raw material due to its consistent supply accessibility, flexible specification control, and compatibility with both food manufacturing systems and wholesale distribution channels.
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FAQ
Q: Why does frozen Spanish mackerel sometimes show slight color differences after storage?
A: Color variation is usually related to oxidation of surface fats and minor dehydration during long-term frozen storage. Even under proper temperature control, exposure to oxygen and extended storage time can gradually affect surface appearance, while internal meat quality may remain stable.
Q: How does freezing timing impact industrial cutting performance?
Q: What operational checks are important before container loading?
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