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North Pacific Mackerel (Scomber japonicus) — Easyseafood

Name: North Pacific Mackerel (Scomber japonicus) — Easyseafood
Brand: Easy Seafood

North Pacific Mackerel in this product refers to the fish Scomber japonicus (Pacific chub mackerel) — the principal North Pacific mackerel species — supplied as whole round (WR) or headed & gutted (H&G), frozen. It is a species / stock identity, not a cut. Other traded "mackerels" — Scomber australasicus (blue mackerel) and Trachurus spp. (horse / jack mackerel, a different genus often conflated in trade) — are distinct and are not the default here.

What It Is

Scomber japonicus is a small, fast pelagic fish of the mackerel family (Scombridae), abundant on the Northwest Pacific shelves (China, Japan, Korea, Russia). Caught wild and chilled at sea, then frozen whole round or H&G by BQF block or IQF with a protective glaze. An oily fish rich in omega-3 with firm, flavorful flesh — the backbone of canning, smoking, salt-curing and grilling, and a high-volume commodity for both human consumption and fishmeal.

Key Features

Wild Scomber japonicus — North Pacific mackerel, catalog default species
Whole round (WR) or headed & gutted (H&G)
BQF block (typically 10 kg) or IQF single-frozen
Protective ice glaze 0–20%
Oily, omega-3-rich, firm-flavor pelagic fish
High-volume, cost-effective commodity species

Applications

Canning — standard of identity for canned mackerel
Smoking & salt-curing — traditional preservation
Grilling / BBQ — Japanese grilled mackerel, Korean service
Fishmeal / bait — lower grades for reduction and bait

Certifications & Packaging

MSC — applicable (wild-capture; certified fisheries available on request)
ASC / BAP / GLOBALG.A.P. — NOT applicable (mackerel is wild, not farmed at scale)
HACCP / BRC / IFS / ISO 22000 — food-safety management systems
HALAL / KOSHER — available on request

Storage & Handling

Frozen at -18 °C or below. Typical shelf life 12–18 months (whole round, glazed) under unbroken cold chain. Thaw under refrigeration; cook thoroughly. As an oily fish it is prone to rancidity if the glaze or cold chain is abused — keep frozen solid until use.

FAQ

Q1. What species is "North Pacific mackerel"? A. Scomber japonicus (Pacific chub mackerel), the dominant North Pacific species. It is distinct from Scomber australasicus (blue mackerel) and from Trachurus spp. — horse / jack mackerel, a different genus that trade often mislabels as "mackerel." Specifying the Latin name prevents substitution with lower-value or off-stock species.

Q2. Whole round, H&G, or fillet — what form do you supply? A. Standard export is whole round (WR) or headed & gutted (H&G), frozen. Fillets are available on request. Form drives both HS code and price: whole / H&G stay in Chapter 3; fillets move to Chapter 4 (0304).

Q3. Wild — which sustainability certification applies? A. Because mackerel is wild-caught, the relevant label is MSC (certified fisheries available on request). ASC / BAP / GLOBALG.A.P. do not apply — those are aquaculture standards and mackerel is not farmed commercially at scale. HACCP / BRC / IFS / ISO 22000 and HALAL / KOSHER are standard regardless.

Q4. What HS code applies to frozen North Pacific mackerel? A. HS 0303.54 — "Mackerel (Scomber spp.), frozen" — covers whole round and H&G. Do not confuse with 0303.55 (horse / jack mackerel, Trachurus spp.) or 0304.xx (fillets). If filleted, the code shifts to Chapter 4 — 0304 (frozen mackerel fillets).

Q5. BQF or IQF, and what about glaze? A. BQF 10 kg block is the commodity standard for whole mackerel (lowest cost, bulk). IQF keeps fish separate for retail / portion packs but costs more. A protective glaze (0–20%) limits freezer burn and oxidation — important for this oily species; confirm glaze % at order.

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