Pacific Mackerel Fillets


Pacific mackerel is a member of Scombridaefamily and resembles to Atlantic mackerel species in terms of body structure, fat rate and taste but it smaller and different with color and zigzags on the back. Some of this species caught in Pacific Ocean are called "Pacific Mackerel" and  caught in Atlantic Ocean are called "Chub Mackerel". It is caught by gillnet, hook, purse seine and trawl.

Fresh Pacific mackerel is generally preferred for hot smoking. Its meat is fatty and very delicious. It has an important market share as skin on fillet.

Product Description

Product name Denizer Deep Frozen Pacific Mackerel Fillets 10 kg
Latin name Scomber japonicus
External barcode 8680539200908
Internal barcode 8680539200915
Size 80-130 g    /   Size before glazing     /   Size after glazing
Product description
After catching, P. mackerel is cleared of head, bones and innards, filleted skin on, freezed immediately. After freezing, the product is packed in 1 kg polybag.
Freezing type IQF (Individual Quick Freezer)
Packing type 10x1 kg polybag
Ingredients P. mackerel fillets (80%), water (20%)
Production type Farmed    /    Catch (FAO : 61 )    /    Value added
Origin China
Units per package 60-70 pcs/10 kg
Glazing rate 20%
Product type Boneless, PBI, skin on fillet
Broken pieces Max 1-2 pcs/10 kg
Appearence Brilliant skin, yellow-white meat, specific appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight 100 g / kg
Shelf life After production date, first 24 months
Additives EU standard treatments (Maks ‰5)
Outer package Min 4 colored printing microwave corrugated cardboard box (PAP)  (27,5x50x19 cm)
Inner package PE polybag with rider
Packing criteria

The total migration value of components of plastic substances and materials to foodstuff,  per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions
Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g) 158
Fat (g/100 g) 12
Protein (g/100 g) 40
Cholesterol (mg/100g) 16
Na (mg/100g) 4
Carbonhydrate (mg/100g) 0
Vit A (%/100 g) 1
Vit C (%/100 g) 3
Ca (%/100 g) 2
Fe (%/100 g) 6
Omega 3 (g/100 g) 1,6

Chemical Parameters

Hg (mg/kg) 0,5
Cd (mg/kg) 0,05
Pb (mg/kg wet weight) 0,3
Total max dioxins (pg/g wet weight) 3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight) 6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) 75


Microbiological Parameters

Histamin (mg/kg) 200-400
Salmonella spp(g-ml) 0/25
Listeria monocytogenes (g-ml) 0/25

Legal Criteria

GKGM Regulation on water intended for human consumption
GKGM Regulation on microbiological criteria
GKGM Regulation on contaminants
GKGM Regulation on labelling
GKGM Regulation on packaging waste control
GKGM Statement of plastic materials in contact with foodstuffs
Turkish Food Codex Regulation

Determination of Net Weight

Remove package from low temperature storage, open immediately and place contents under gentle spray of cold water.
Agitate carefully so product is not broken.
Spray until all ice glaze that can be seen or felt is removed.
 Transfer product to circular No. 8 sieve, 20 cm (8”) diameter for packages #0.9 kg (2 lb) and 30 cm (12”) for packages >0.9 kg (2 lb).
Without shifting product, incline sieve at angle of 17-20E to facilitate drainage and drain exactly 2 min. (stopwatch)
Immediately transfer product to tared pan (B) and weigh (A). Weight of product=A-B
*Acc to AOAC official method 963.18 net contents of frozen seafoods glazed foods


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