Blue Mackerel



The blue mackerel, Japanese mackerel, Pacific mackerel, slimy mackerel, or spotted chub mackerel, Scomber australasicus, a fish of the family Scombridae, is found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in Eastern Pacific (Hawaii and Socorro Island (Mexico), also in the Indo-West Pacific: the Red Sea, the Persian Gulf, the Gulf of Oman and the Gulf of Aden, in surface waters down to 200 m (660 ft). In Japanese, it is known as goma saba (胡麻鯖 sesame mackerel). Its length is between 30 cm and 65 cm (12 in and 25 in), and weighs a little over a kilogram (2 lbs).

While Mackerel are often used as sushi "Saba", they are a strong tasting meat which is best for consumption if smoked, barbecued, or boiled.The Pacific Blue mackerel whilst easy to fillet and skin can be difficult to debone and care must be taken not to damage the soft flesh. Due to the care needed to skin the blue mackerel, the fish is known to be fastidious to clean, dress, and prepare for consumption. In light of this, simply taking fillets from the body and cooking with the skin and small bones on can be the best method for making them into a meal. Blue mackerel have a dark red meat. Blue mackerel are utilized as meat binders as well as main meat entrees. After being freeze-dried, the protein is extractable and put into other meat products to keep the meat and seasonings tightly together. By using mackerel to bind the meat, cheaper and more appealing products are available to consumers. Not only are products cheaper, but they are also better in flavor, texture, and create larger portions, according to Fisheries Science.




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  • Meredith Grey

    These are one of my favorite winter veggies! I stew them with olive oil, salt, orange juice and ghee. The taste is fantastic and everything is healty. Greets from Norway.

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