Atlantic Mackerel: export from Canada to Southeast Asia

Mackerel is a high-fat pelagic bought on size grade and fat content, with fat varying through the season in the same way as herring. It goes into canning, smoking, freezing for direct consumption and, in several Asian markets, straight into foodservice.

The high oil content is what makes the fish attractive and also what makes handling critical: mackerel oxidises quickly, and the interval between catch and freezing determines whether the product arrives with the clean flavour buyers expect or with a rancid note.

Ask about that interval and about whether the fish was chilled in refrigerated seawater. Both are more predictive of quality than any specification on the carton.

Specify size grade, whole or processed format, freezing method and glaze. Canadian supply is quota-managed with defined seasons and availability varies year to year.

Mackerel classifies by species and presentation, with whole frozen, fillets and canned product in distinct lines. Confirm the position for the exact form. A general pelagic assumption will misprice it.