Fresh Mackerel

Overview

Premium extra-large Pacific mackerel (Scomber japonicus), wild-caught from the pristine cold waters of the East China Sea, delivering some of the richest, most flavorful dark-meat fish available. Each mackerel boasts a streamlined silver-blue body with distinctive tiger-stripe markings along its back, firm oily flesh packed with heart-healthy omega-3 fatty acids, and a bold savory taste that stands up beautifully to robust seasonings. These are jumbo-sized specimens - substantially larger than typical market mackerel, offering thick fillets with an excellent meat-to-bone ratio. Its natural oil content keeps the flesh incredibly moist through any cooking method.

Features

• Wild-caught jumbo Pacific mackerel from East China Sea cold waters
• Naturally high in omega-3 EPA/DHA among the richest sources of any food fish
• Extra-large size with thick fillets and excellent meat-to-bone ratio
• Firm, oily dark flesh that stays moist through any cooking method
• Distinctive silver-blue body with beautiful tiger-stripe dorsal markings
• Flash-frozen immediately post-catch to preserve peak freshness

Cooking & Application

Charcoal Grilled: score diagonally, grill over medium-high heat 4-5 min per side until the skin crisps, serve with yuzu ponzu or grated daikon. Miso-Glazed Broil: marinate in white miso, mirin and sake 24 hours, broil 6-8 min until the glaze caramelizes golden-brown. Pan-Seared: season salt and pepper, sear skin-side down 3-4 min until very crispy, flip briefly, finish with lemon and herbs. Simmered Soy-Braised: braise in dashi, soy sauce, sake and ginger 15-20 min until the fish absorbs the umami broth.

Storage

Store refrigerated at 0-4°C and consume within 1-2 days (mackerel is highly perishable). Freeze at -18°C for up to 4 months. Thaw overnight before cooking. Consume cooked leftovers within 2 days.