Origin & Core Product Variants

• Origin: Primarily harvested from the cold, clean waters of the North Pacific—including the Gulf of Alaska (USA), British Columbia (Canada), Hokkaido (Japan), and the Yellow Sea & East China Sea (China). These regions’ nutrient-rich currents support the growth of high-quality Pacific Mackerel.
• Core Product Types:
  
  • Frozen Pacific Mackerel Fillets (skin-on/skin-off, boneless, trimmed)
  • Whole Frozen Pacific Mackerel (head-on/gutted, head-off/gutted, butterfly-cut)
  • Frozen Pacific Mackerel Steaks (uniform thickness, 2-3cm)
  • Salted Pacific Mackerel (light brine, preservative-free)
  • Smoked Pacific Mackerel (cold-smoked, ready-to-eat)

All About Pacific Mackerel

Background & Biology

• Scientific Name: Scomber japonicus (Family: Scombridae)
• Common Names: Pacific mackerel, Japanese mackerel, blue mackerel
• Habitat: A pelagic, migratory species found in temperate Pacific waters (8-20°C), ranging from 45°N to 25°S. It forms large schools and feeds on zooplankton, small crustaceans, and juvenile fish.
• Key Traits:
  
  • Mature fish reach 25-40cm in length and 300-800g in weight.
  • Fast growth cycle: Reaches market size in 12-18 months.
  • High reproductive capacity: A single female can spawn 500,000-1 million eggs per season (spring to summer).

Pacific Mackerel: Simply Good

• Neutral & Versatile Taste: Mild, slightly sweet flavor with firm, flaky flesh—ideal for grilling, baking, frying, or canning. Complements diverse cuisines (Western, Asian, Mediterranean).
• Nutrition Powerhouse:
  
  • 20g+ protein per 100g (higher than chicken breast).
  • 2.5g+ Omega-3 fatty acids (EPA+DHA) per 100g, supporting heart and brain health.
  • Rich in vitamin B12, selenium, and phosphorus.
• Sustainably Sourced:
  
  • Managed under strict fishery quotas (e.g., USA’s Alaska Fishery Management Plan, Japan’s TAC system) to prevent overfishing.
  • 60% of global Pacific Mackerel fisheries are MSC (Marine Stewardship Council) certified.
  • Lower environmental footprint: No aquaculture-related pollution; wild-caught with minimal bycatch (using selective purse seines).

Main Producer Countries

1. USA (Alaska): Annual output ~150,000 tonnes. Known for premium, cold-water mackerel; 80% exported to EU and Asia.
2. Japan (Hokkaido): Annual output ~80,000 tonnes. Specializes in high-grade mackerel for sashimi and domestic processing.
3. China (Shandong, Liaoning): Annual output ~120,000 tonnes. Leading supplier of frozen fillets to Southeast Asia and the Middle East.
4. Canada (British Columbia): Annual output ~50,000 tonnes. Focuses on sustainable, MSC-certified mackerel for high-end European markets.

Production & Processing

Fishing Techniques

• Selective Purse Seining: The most common method—minimizes bycatch (≤5%) and ensures live, fresh catch.
• Instant Chilling: Fish are chilled to -18°C within 2 hours of capture to lock in freshness and prevent bacterial growth.

Processing Standards

• BRC Global Standard for Food Safety
• IFS (International Featured Standards)
• HACCP (Hazard Analysis and Critical Control Points)

1. Fresh catch arrival → Sorting (by size/quality)
2. Cleaning (gutting, descaling) → Filleting/steaking
3. IQF (Individual Quick Freezing) → Glazing (10-15% ice to preserve moisture)
4. Quality testing (residue, microbiology) → Packaging (vacuum-sealed/boxed)

Market & Trade

Global Export Reach

• Europe: Spain, Germany, France (top importers of frozen fillets for retail and foodservice).
• North America: USA, Canada (demand for smoked and canned mackerel).
• Asia: Japan, South Korea, China (uses include sushi, canned products, and pet food).
• Middle East & Africa: UAE, Egypt, West Afica (growing demand for frozen whole mackerel).

2024 Market Trends

• Tight supply in Q1-Q2 2024 due to reduced 2023 quotas in Alaska, pushing prices up 5-8%.
• Surge in demand for value-added products (e.g., marinated mackerel fillets) in European foodservice.
• China’s imports rose 12% (2023) as consumers shift to affordable, nutrient-dense seafood.

Quality Assurance & Safety

1. Residue Testing: Every batch is tested for heavy metals (lead, mercury), pesticides, and antibiotics—results consistently below EU/US MRLs (Maximum Residue Limits).
2. Traceability System: Each product has a unique lot no., allowing tracking from fishery to delivery (includes fishing date, and processing plant).
3. Regular Inspections: Conducted monthly by third-party auditors (e.g., SGS, Bureau Veritas) and local authorities (e.g., USA’s NOAA, EU’s FVO).

Why Choose Our Pacific Mackerel?

1. Stable Supply: Long-term partnerships with certified fisheries—annual availability of 50,000+ tonnes.
2. Customized Solutions: Tailor product size (100-300g fillets, 400-600g whole fish), packaging (IQF, bulk), and seasoning (salted, smoked) to meet client needs.
3. Cost Efficiency: Direct sourcing from fisheries vessels, reducing your procurement costs by 10-15%.
4. Global Compliance: Meets import standards of EU, USA, Japan, and China (e.g., EU’s Regulation 178/2002, USA’s FDA Seafood HACCP).

Contact Us

For quotes, email info@leoseafood.com. We provide end-to-end import support—from documentation to cold chainlogistics.