Name: China IWP Spanish Mackerel Manufacturers and Suppliers - Factory Direct Wholesale - Changshion Foods
Brand: Changshion
SKU: 300548661

Description

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Product Parameters

IWP Spanish mackerel
Scientific Name	Scomberomorus Niphonius
Common Names	Spanish Mackerel, Batang, Tenggiri (Malay), Seer Fish (Indian subcontinent)
Form	Whole Round (Gilled & Gutted) / H&G (Headed & Gutted) / Steak Cut.
Size Grade	Available in various weight classes to suit wholesale and retail needs (e.g., 300-500g, 500-1000g, 1-2kg, 2kg & Above)
Common Packaging	10kg/ctn or customized
Freezing Methods	Land-frozen
Packing Methods	Individually Wrapped Pack
Payment Term	By TT
Leading Time	Within 7days after deposit
Origin	China
Expiration Date	Valid for 24 months from the date of production
Usage	Let it thaw naturally before processing
Direction	Make sure to cook thoroughly before eating
Keep Frozen at -18℃ or below

How to keep fresh?

How to preserve your seafood freshness

Kindly remember to store seafood in freezer upon receiving

Submerge the seafood with vacuum sealed in cold water to defrost uniformly

Time needed to defrost depend on the size

Defrost completely and cook immediately

Culinary Applications

IWP Spanish Mackerel is the ultimate "dual-purpose" fish, equally at home in rustic hawker centers and high-end fine dining establishments

spanish mackerel

Our Advantages

spanish mackerel

Why choose us?

spanish mackerel

Contact us

How To Cooperate With Us?

Our address

NO. 710, JIUER EAST ROAD, SHISHI CITY, QUANZHOU CITY, FUJIAN PROVINCE, CHINA

Phone Number

(86)-152 5954 1024

E-mail

info@changshion.com

FAQ

01.What exactly is Spanish mackerel, and what other names is it known by?

Spanish mackerel (scientifically Scomberomorus maculatus in the Atlantic / Gulf, or Scomberomorus commerson in the Indo-Pacific) is a fast‑swimming, predatory fish belonging to the Scombridae family (mackerels, tunas, and bonitos). It is known by various regional names including spotted cybium, bay mackerel, spotted mackerel, narrow‑barred Spanish mackerel, "Macko," "Snook," and simply "Spaniard". There are as many as 21 subspecies worldwide in tropical and subtropical waters. It features a streamlined, torpedo‑shaped body with a greenish‑blue back, silvery belly, and distinctive yellow‑gold spots along the sides. The dorsal fin is jet black-a key identifying feature.

02.How does Spanish mackerel differ from king mackerel?

Although they look similar, especially when young, there are several distinguishing features. Spanish mackerel are much smaller-typically weighing 2‑3 pounds at 14‑18 inches long, whereas king mackerel can grow to over 100 pounds and 5½ feet. The dorsal fin of a Spanish mackerel is jet black, while a king mackerel's is grey. Spanish mackerel have yellow‑gold spots on their sides; adult king mackerel lack these spots. Their lateral lines also differ-the Spanish mackerel's curves gently downward, while the king mackerel's dips abruptly. Correct identification matters for regulations: the size limit for king mackerel is twice that of Spanish mackerel.

03.What is the recommended storage temperature and shelf life for frozen Spanish mackerel?

Frozen Spanish mackerel must be stored at ‑18°C (0°F) or below at all times. Under proper frozen storage conditions, the shelf life typically extends to 24 months from the production date. For home freezers with automatic defrost cycles, we recommend consuming within 3‑6 months for best quality. Once thawed, do not refreeze-refreezing destroys the consistency of the flesh and increases the risk of foodborne illness.

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