Pacific Mackerel

Pacific Mackerel, a coastal pelagic species, to a lesser extent epipelagic to mesopelagic over the continental slope, widely distributed throughout the coastal areas of subtropical and temperate transition waters in the Indo-Pacific Ocean. Pacific Mackerel is a gregarious fish that carries out long migrations. It constitutes in big shoals, especially in the seaside area and it can be usually found on the surface which favors the catch through trawling, net fishing, or bottom-set net.

Pacific mackerel can be distinguished from other mackerel by counting the finlets on their back; Pacific mackerel typically have four to six finlets. The body of the Pacific mackerel tapers at both ends. They have a pointy head and a largemouth. The head is dark blue, the back is dark blue with about 30 dark wavy lines, and the undersides are silver-green.

Pacific mackerel grow fast, up to 25 inches and more than 6 pounds. Schooling by size is well developed and initiates at approximately 3 cm; Adults stay near the bottom during the day; go up to the open water at night,  where they feed on copepods and other crustaceans, fishes, and squids. They spawn in batches. Eggs and larvae are pelagic. In Asian waters, they move to deeper water and remain inactive during the winter season. Commercially cultured in Japan. Marketed fresh, frozen, smoked, salted, and occasionally canned. Eaten fried, broiled, and baked. Used in Chinese medicine.

The Pacific Mackerel has a high protein and energy intake, but a lower content of carbohydrates. It is ideal to keep a healthy and balanced diet. It is very appreciated for the taste and the consistency of the meat. Pacific mackerel is very popular all over the world and we can offer Pacific Mackerel from China, Japan, Korea, Mexico, Ecuador etc. Both landfrozen and seafrozen are available.