Product Parameters
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IQF Spanish mackerel |
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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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Sourcing & Quality Assurance
Harvested using responsible hook-and-line or trolling methods, which ensures the fish is caught individually, reducing stress and bycatch, and resulting in higher quality flesh.
Wild-Caught Line Fishing
Our supply is managed to align with peak seasons (typically October to December), ensuring the fish is at its fattiest and most flavorful.
Seasonal Peak
Sourced from certified fisheries operating in the Western and Central Pacific, ensuring adherence to international sustainability standards.
Traceability
Culinary Applications
IQF Spanish Mackerel is the ultimate "dual-purpose" fish, equally at home in rustic hawker centers and high-end fine dining establishments
Signature Applications
Singaporean & Malaysian Cuisine
The fish of choice for Fish Soup (Batang Soup) , where thick slices are poached in a light, peppery broth until just cooked, retaining their sweetness. It is also the essential component for Otak-Otak, a complex spice and coconut milk custard steamed in banana leaves.
Indian Cuisine
Prized as Seer Fish, it is the classic choice for Fish Molee (a Keralan stew with coconut milk and spices) and is often marinated and fried for Fish Fry, where the firm flesh stands up to bold masala rubs.
Filipino Cuisine
Used in Sinigang na Batang, a sour and savory tamarind soup where the robust fish chunks provide a hearty contrast to the acidic broth.
Preparation Guide
For Steaks
Pat the steaks completely dry. Season generously with salt and let them sit for 10 minutes to draw out moisture, which helps achieve a perfect golden crust when pan-frying or grilling.
For Curries
Cut into thick chunks and lightly sear before adding to the curry. This seals the exterior and prevents the fish from breaking apart during the slow simmering process.
Handling Scutes
Larger Spanish Mackerel may have tough scutes (bony scales) along the skin. If cooking skin-on, it is advisable to score or remove these for a better texture.
Our Advantages
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