Mackerel Fish Mackerel range in size from small forage fish to larger game fish Mackerel Fish Mackerel

Product Specification: Mackerel Fish (Whole / Fillets / Frozen / Canned)

Scientific Name(s): Scomber scombrus, Scomber japonicus, or Rastrelliger spp. Common Names: Mackerel, Atlantic Mackerel, Indian Mackerel, Pacific Mackerel

1. Product Description

Mackerel is a marine pelagic fish known for its rich flavor and oily flesh. It is sold in various forms: whole, fillets, frozen, canned, or smoked. The specification below can be adapted depending on the product form.

2. Product Forms and Processing Types Form Description Whole Round Unprocessed, whole fish Gutted (HG) Headed and gutted Fillets Boneless fillets (skin-on or skinless) Frozen Individually Quick Frozen (IQF) or block frozen Canned In oil, brine, tomato sauce, or mustard (retort packed) Smoked Cold or hot smoked, whole or fillet
3. Physical & Chemical Specifications Parameter Specification Color (skin/flesh) Natural, silvery skin with firm, pinkish flesh Odor Fresh, sea-like; free from off or ammonia-like odors Texture Firm, moist; not mushy or dry Moisture ≤ 75% (raw fish) Fat Content 10–30% depending on species and season pH (fresh) 6.2 – 6.6 Histamine < 50 ppm (legal limit: ≤100 ppm in EU/US) Glazing (if frozen) 5–10% (as agreed)
4. Size and Grading Grading Type Size Range (Whole Fish) Small 100–200g Medium 200–400g Large 400–600g or more

Fillets and portions are typically graded by weight (e.g., 50–100g, 100–150g, etc.).

5. Microbiological Specifications (for ready-to-eat or cooked forms) Microorganism Specification Total Plate Count ≤ 10⁵ cfu/g E. coli Absent in 1g Salmonella spp. Absent in 25g Listeria monocytogenes Absent in 25g Staphylococcus aureus ≤ 100 cfu/g
6. Packaging Form Packaging Description Fresh Food-grade bags or trays with ice packs Frozen Vacuum-packed or polybags in master cartons (10–20 kg) Canned Lacquered tin cans (e.g., 125g, 155g, 425g, etc.) Smoked Vacuum-packed or MAP trays

All packaging should be:

Food-grade and tamper-proof

Labeled with product name, weight, origin, batch number, and production/expiry dates.

7. Storage & Shelf Life Product Type Storage Condition Shelf Life Fresh 0–4°C 5–7 days Frozen -18°C or lower 12–24 months Canned Ambient (<25°C) 2–5 years (sealed) Smoked 0–4°C or frozen 2–4 weeks (vacuum packed)
8. Allergen & Regulatory Status

Allergen: Contains fish (Mackerel)

GMO: Non-GMO

Additives: None (unless canned/sauced)

Complies with: EU/FDA/FAO Codex standards (specify regionally)

9. Certifications (optional)

HACCP / ISO 22000

MSC (Marine Stewardship Council) – if sustainably sourced

Halal / Kosher – if applicable

FDA / EU approval – for exports/imports