Product Parameters
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Frozen 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
Frozen Seerfish
Frozen Spanish Mackerel is a premium pelagic fish widely valued for its firm texture, natural fat content, and rich, clean flavor. Immediately processed after capture and rapidly frozen under strict cold chain control, the product retains its fresh-sea taste, bright flesh color, and high nutritional integrity.
Sourced from well-managed ocean waters, this species is carefully selected by size and quality before undergoing trimming, cleaning, and blast freezing. The result is a stable, export-ready seafood raw material suitable for a wide range of industrial and foodservice applications, including grilling, steaming, smoking, and further processing.
With its balanced oil profile and versatile culinary performance, frozen Spanish mackerel has become a preferred choice for global seafood distributors, catering suppliers, and processing factories seeking consistent quality and reliable supply.
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FAQ
Q: What determines the commercial grade of frozen Spanish mackerel in export trade?
A: Commercial grading is typically evaluated based on a combination of fish size, body fat condition, skin integrity, and freezing method consistency. Larger sizes with uniform body shape and minimal belly burst or skin damage are usually classified as higher-grade products. In B2B procurement, buyers also evaluate glazing level (if applied), dehydration rate, and color stability after thawing, which directly affect downstream processing yield.
Q: What freezing technologies are commonly used, and how do they impact quality?
Q: How is cold chain stability monitored during storage and shipping?
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