Premium Norwegian Mackerel

Premium Norwegian Mackerel

Norwegian Mackerel has long been favored around the world for its flavorful, firm meat and high amounts of omega 3 fatty acids. It is a wild fish that is distinguished by it’s sharp and vivid “tiger stripes.” Immense care is taken to ensure Norwegian Mackerel is of the highest quality. Mackerel caught in the autumn (the premium catch period) have an abundance of healthy fat content, a distinguishing characteristic that results in a tastier, more succulent product. This is when Mackerel is at its best.

Distinguished by its sharp, vivid tiger stripes, Norwegian Mackerel is wild-caught using the purse seine method in the cold, clear waters of Norway. Known for its flavorful, firm meat and high amounts of omega-3 fatty acids, Norwegian Mackerel is a rich-tasting, succulent fish.

General Information

o Availability: Available fresh and frozen throughout the year

o Season: April to November, but the premium catch season for autumn mackerel is September to November, when it’s at its highest quality

  • There are two types of Norwegian Mackerel: spring mackerel and autumn mackerel

  • After mackerel spawn, they become known as autumn mackerel and have a higher fat content (up to 30%), which provides more flavor and more-succulent meat. This also means the meat is higher in omega-3 fatty acids

  • Spring mackerel has a low fat content (3%)

o Size: Typically 15–25 inches long and approximately 6.5 pounds

Wild-Caught

o Norwegian Mackerel are fast-swimming pelagic fish found in large coastal shoals as well as in the Skagerrak, the North Sea and the southern Norwegian Sea

o Fishing takes place during the summer and fall months

o Mackerel must be mature (older than 3 years)

o Immediately after being caught, mackerel are pumped straight into refrigerated holding tanks onboard the fishing vessels, avoiding contamination from the outdoor air

o In the fishing vessels, the catch is stored in seawater at temperatures of between 32ºF and 34ºF to maintain freshness

o They are then delivered directly to processing plants by automated systems without the fish ever being touched

Taste and Texture

o Moist, firm texture and rich flavor

o Succulent meat that melts in your mouth

Handling and Storage

o Wrap Norwegian Mackerel and keep in freezer until ready to use

Defrosting

o In refrigerator or a cold-water bath in refrigerator overnight

o Defrosted product should be used within 24 hours

How to Tell if Norwegian Mackerel Is Fresh

o Look for shiny bodies with bright eyes

o Should have firm, rigid texture

Nutritional Information

o Good source of

  • Omega-3 fatty acids

  • Vitamin D

  • Vitamin B 12

  • Protein

  • Calcium

  • Potassium

  • Iron

How to Prepare:

o Nowergian Mackerel can be prepared in multiple ways

  • Sushi

  • Fried

  • Boiled

  • Grilled

  • Baked

  • Barbecued

Interesting Facts

o Mackerel is also referred to as saba.

o About 50% of restaurants that serve mackerel in the U.S. specialize in Asian cuisine, with 65% of it being featured in sushi preparation (sushi, sashimi, nigiri and hosomaki).