Frozen Salted Mackerel, Bone on, Ready-to-cook
Species: Wahoo (Acanthocybium solandri) and Spanish Mackerel (Scomberomorus spp)
Salt content: 6-7% (adjustable)
Size: 70-180 g/pc
Packing:
- 500 g/vacuum bag x 20/ctn
- IVP, 1 pc/bag, 10 kg/ctn
Premium Frozen Salted Mackerel
Frozen salted seafood continues to grow in popularity due to its rich flavor, long shelf life, and convenience for both retail and foodservice markets. Among these products, Frozen Salted Mackerel remains one of the most widely consumed fish varieties in Asia, Europe, and the Middle East. Made from high-quality Wahoo (Acanthocybium solandri) and Spanish Mackerel (Scomberomorus spp.), this product delivers strong flavor, firm texture, and excellent value for importers and distributors.
Introduction to Frozen Salted Mackerel
Frozen salted mackerel is produced by cleaning and lightly salting mackerel before freezing it to preserve its natural taste and texture. The controlled salt content—typically 6–7%—enhances flavor while allowing the fish to remain moist and tender upon cooking. It is used extensively in home cooking, restaurants, school canteens, and convenience food manufacturing.
Products made from Mackerel: Steak Wahoo, Whole cleaned Wahoo, Half Dried Wahoo
What Makes Salted Mackerel a Global Favorite?
Salted mackerel has long been favored for its:
Rich, savory flavor that intensifies during cooking
High omega-3 content, supporting heart and brain health
Affordable and stable supply, making it a top choice in budget-friendly markets
Extremely long freezer shelf life
Easy cooking properties—grilled, fried, steamed, or baked
These benefits make it a fast-moving product across ethnic supermarkets and food distributors.
Species Used in Production
Frozen salted mackerel is typically made from two premium species:
1. Wahoo – Acanthocybium solandri
Leaner flesh with firm texture
Mild, clean taste
Preferred in Chinese, Filipino, and Korean markets
2. Spanish Mackerel – Scomberomorus spp.
Higher natural fat content
Extremely rich flavor
Preferred by Japanese, Southeast Asian, and Middle Eastern buyers
These species are abundant in tropical and subtropical waters, ensuring consistent availability.
Production & Processing Method
High-quality frozen salted mackerel undergoes several key steps:
1. Raw Material Selection
Freshly caught Wahoo or Spanish Mackerel is inspected for color, texture, and fat level.
2. Cleaning & Trimming
Fish is gutted, cleaned, and trimmed to remove impurities.
3. Controlled Salting (6–7%)
Salt is applied evenly to enhance flavor and preserve freshness.
4. Freezing
Processed fish is frozen using:
IQF (Individual Quick Freezing), or
Block freezing
Fast freezing locks in moisture and maintains flesh firmness.
5. Packing & Labeling
Fish is packed into vacuum bags or bulk cartons depending on export requirements.
6. Certification & Quality Control
Factories usually operate under:
HACCP
ISO 22000
BRCGS
HALAL
This ensures compliance with global food safety standards.
Nutritional & Culinary Benefits
Nutritional Profile of Mackerel
High levels of omega-3 fatty acids (EPA & DHA)
Lean, easily digestible protein
Vitamin B12, selenium, and potassium
Low carbohydrates & zero sugars
These make it a healthy food option for a wide variety of consumers.
How to Cook Frozen Salted Mackerel
Frozen salted mackerel is extremely easy to prepare:
Grilling
Grill skin-side down
Natural salt crisps the skin beautifully
Pan-Frying (most popular)
Quick, flavorful, and ideal for lunchboxes
Produces golden, crispy skin
Steaming
Common in Korean & Chinese cuisine
Retains moisture and natural aroma
Baking
A healthier option with herbs, lemon, or vegetables
Its strong flavor pairs well with rice, porridge, salads, and noodle dishes.
Global Market Demand & Export Regions
Frozen salted mackerel is widely exported to:
China & Hong Kong
South Korea
Japan
Philippines & Southeast Asia
Middle East (UAE, Qatar, Saudi Arabia)
African markets (Ghana, Nigeria)
Western ethnic markets (USA, EU)
Its affordability and long shelf life make it particularly attractive to large-volume buyers.
Why Importers Prefer This Product
Consistent year-round supply
High consumer acceptance
Good profit margins
Long freezer shelf life
Multiple packing styles
Premium species (Wahoo & Spanish Mackerel)
This product performs well in both retail and foodservice channels.
Storage, Handling & Shelf Life
Store at –18°C or below
Keep packaging sealed
Do not refreeze after thawing
Shelf life: 18–24 months
Maintaining the cold chain ensures color, flavor, and texture remain stable.
Frequently Asked Questions (FAQs)
1. What species are used for Frozen Salted Mackerel?
Wahoo (Acanthocybium solandri) and Spanish Mackerel (Scomberomorus spp.).
2. What is the salt percentage?
6–7%.
3. How is the product packed?
500 g vacuum bag × 20 cartons, or IVP 10 kg/carton.
4. What is the shelf life?
18–24 months at –18°C.
5. Is it ready to cook?
Yes—just thaw and cook directly.
6. What cooking methods are most popular?
Grilling, frying, steaming, and baking.
Frozen Salted Mackerel is an ideal seafood product for importers seeking reliability, strong consumer demand, and excellent value. With premium species such as Wahoo and Spanish Mackerel, controlled salting, and export-grade packing, it delivers consistent quality to global markets. Whether for retail shelves or restaurant menus, this product offers outstanding flavor, nutrition, and profitability.
