Seafood • Export Supply

Indian Mackerel — Bulk Export from India

Sourced from the rich pelagic fishing zones of the Malabar coast in Kerala, Goa, and Karnataka. TBAISA exports fresh-frozen Indian Mackerel (Rastrelliger kanagurta) characterized by firm, oily meat, vibrant golden-green dorsal coloration with dark stripes, and deep rich flavor. Blast frozen immediately upon boat landing at -40°C in certified maritime processing plants. Calibrated by piece count per kilogram (4/6, 6/8, 8/10, 10/12 pcs/kg).

Quality Specifications & Parameters

Freezing Format	Blast Frozen 10kg Blocks (1 x 10kg or 2 x 5kg) / Semi-IQF
Glaze Percentage	5% to 10% Protective Water Glaze
Fat / Oil Content	High Omega-3 natural oil (8% to 14% depending on catch season)
Histamine	< 20 ppm (Strictly compliant with US FDA / EU limits)
TVBN (Freshness)	< 18 mg/100g
Storage Temperature	Continuous Deep Frozen at -18°C

Packaging & Export Logistics

10 kg Master Corrugated Export Cartons with inner polyethylene protective liner
15 kg / 20 kg Master Cartons for institutional wholesale markets
Minimum Order Quantity (MOQ): 1 x 40ft High Cube Reefer Container (Approx. 27 to 28 Metric Tons)
Container Loadability: 40ft HC Reefer: approx. 27,000 kg to 28,000 kg net weight
Storage Conditions: Deep frozen storage at -18°C or colder throughout transit.

Frequently Asked Questions

How do you control histamine levels in frozen mackerel?

Mackerel is caught on day-boats using rapid slush-ice slurry chilling immediately upon pulling from the nets, maintaining core fish temperature below 2°C until blast freezing at -40°C, ensuring histamine levels stay well below 20 ppm.

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