Mackerel from Norway is considered a delicacy in many parts of the world. It is a lively fish with juicy meat that is a great source of omega-3.Mackerel is a fast, pelagic fish – meaning it lives in the open waters being neither close to the bottom nor near the shore.
It is found in the northeast Atlantic Ocean, from the northwestern part of Africa to the Barents Sea, and westwards from the Norwegian Sea to Iceland and Jan Mayen. Mackerel prefers relatively warm waters with a temperature over 6 degrees.
The premium catch period is September to November when the Mackerel swims from the feeding areas in The Norwegian Ocean and back to the spawning areas. This is when the fat content is the highest, making the mackerel especially tasty and packed with healthy omega-3 and EPA/DHA fatty acids.
This explains the international popularity of Norwegian mackerel, which is caught when the fish is of the highest quality. Norway use mainly purse sein when fishing for Mackerel. This distinguishes Norway from other exporters and contributes to the high quality of Mackerel from Norway.
CHARACTERISTICS GRADING / WHOLE ROUND FISH
Standard: 600 grams up / 400-600 grams / 300-500 grams / 200-400 grams
Jumble packed / Semi-hand laid / Hand laid
10Kgs / 20kgs
- January 20-24%
- February 18-22%
- March 16-20%
- August 26-30%
- September 24-28%
- October 22-26%
- November 21-25%
- December 20-25%
The Mackerel is rich in Omega-3 fatty acids, and is an important source of vitamins A,D and B12.