China New landing Pacific mackerel fish, Hot sale, best quality, 3ACartons

ABOUT OUR PRODUCT

Size: 100-200g,200-300g,300-500g,400-600g,500-700g

Glazing: 0, 5%,10%,15%

Weight: 10kg/ctn,15kg/ctn,20kg/ctn

Packing: Normal carton or customized carton

Frozen Way: seafrozen,landfrozen

Shelf Life: 24months unger -18 degree.

MOQ: 1*20ft

Delivery time: 7-14days after receiving deposit

Payment terms:

①30% deposit by TT, 70% balance payment against scan copy of OBL

②100% irrevocable letter of credit at sight

Documents: Bill of Lading

Health Certificate

Certificate of origin(CO/ Form E/From A)

Packing list

Commercial Invocie

Other docs requested by the customer: Catch cert., Quality cert.,Test report,SGS/POVC cert., CCPIT cert.,etc.

Origin: China

Catch area: FAO 61

Feature: High fat content, winter fish

Export to: Africa (Ghana,Cote D’ivore,Rwanda,Tongo,etc),South East of Asia

Various specifications for you to choose from

ABOUT PACIFIC MACKEREL

Distribution:The Pcific mackerel (Scomber Japonicus), also called Pacific chub mackerel, Chub mackerel,  found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in the eastern Pacific (Hawaii and Socorro Island, Mexico), and the Indo-West Pacific: the Red Sea, the Persian Gulf, the Gulf of Oman and the Gulf of Aden, in surface waters down to 200 m (660 ft). In Japanese, it is known as goma saba ( sesame mackerel). It typically reaches 30 cm (12 in) in length and 1.4 kg (3.1 lb) in weight.

Nutrition Facts:Calories: 205 Fat Calories: 125 Total Fat: 13.9 g Saturated Fat: 3.3 g Cholesterol: 70 mg Sodium: 90 mg Protein: 18.6 g Omega 3: 2.5 g 

Mackerel is considered one of the more healthful fish because it’s rich in omega-3 fatty acids. Its oil content makes mackerel an excellent candidate for barbecuing or smoking. A lime marinade before cooking smoothes the taste and firms and whitens the meat. Europeans temper the pronounced flavor of mackerel by serving it with a sharp, acidic sauce such as gooseberry or unsweetened cranberry sauce.

How to Clean and Cook Chub Mackerel

It’s an oily fish that’s full of omega-3 healthy fats.      

It’s good for you fish. First we need to take the bone off and you’ll be left with two boneless fillets ready for the pan.   Get your pan nice and hot.   Rub some olive oil on the skin side of the fish and add a little salt.

Once your pan is nice and hot, put your fillets in skin side down. Use your hand to put a little bit of pressure on the fillets to increase the surface contact of the skin on the pan.  If the fish puff up you know it’s fresh.  It should be fresh because you caught it the day of.  After a few minutes, flip the fillets over and cook the other side. Plate the fish and it’s ready to eat. If you’d like, pair it with a pickled beetroot salad. Here’s a simple recipe to try out, which could be made the day before you cook your chub mackerel.