Factory, exporter or trader: who you are actually buying from
Frozen mackerel reaches West African, Middle Eastern and Asian ports through three kinds of counterparties: the freezing plant itself, an exporter attached to a fleet or plant, and an international wholesale trader. ATC Group is the third: we do not own a factory, we select approved freezing plants, verify the specification and organise the FCL shipment.
For an importer, the practical difference is the number of contracts. A trader puts the plant choice, the veterinary paperwork, the catch certificate and the reefer freight under one agreement, on CIF, CFR or FOB terms.
Species and fishing areas
The word mackerel covers several species, and buyers price them differently. Always name the species and the FAO fishing area in the enquiry rather than a commercial name alone.
- Atlantic mackerel — Scomber scombrus, North-East Atlantic (FAO 27: Norway, United Kingdom, Netherlands)
- Chub mackerel — Scomber colias, Central-East Atlantic (FAO 34: Morocco, Mauritania)
- Brazilian mackerel — Scomber colias, South-West Atlantic (FAO 41)
- Pacific mackerel — Scomber japonicus
- Horse mackerel (Trachurus trachurus) and jack mackerel (Trachurus murphyi) are different species, quoted separately
Seasonality and fat content
Fat content drives taste, yield on smoking and frying, and therefore resale price. It follows the feeding cycle of each stock, so the same species can perform very differently depending on the catch period. The figures below are typical indicative ranges; the actual fat level is confirmed on each lot.
- Scomber scombrus (FAO 27), autumn–winter catch: around 20–28 % fat, the premium reference for smoking
- Scomber scombrus (FAO 27), spring catch: leaner, around 8–12 %
- Scomber colias (FAO 34): firmer flesh, around 10–16 %, suited to frying and sauces
- Scomber colias (FAO 41, Brazil), current season: fat reported at around 12–22 %
Brazilian mackerel: the September–October window for West Africa
September and October are a key loading period for Brazilian mackerel, with a steady flow of containers towards West African ports such as Apapa, Onne, Abidjan, Tema and Lomé. During this window, Brazilian origin is often offered below the usual market level for comparable sizes, which makes it a serious alternative to North Atlantic fish for price-sensitive markets.
The most traded sizes are 200/400 g, 300/500 g and 400/600 g, typically quoted CFR or CIF West African ports. Prices move weekly with catches and freight, so we do not publish them here: send your sizes, quantity and discharge port and we confirm a firm offer with its validity.
Size grades and tolerances
Mackerel is sold by individual fish weight. The grade defines the market segment: small fish for retail portions and street food, larger fish for smoking and hotel trade.
- 200/400 g — volume grade for retail and frying
- 300/500 g — the most liquid grade on West African markets
- 400/600 g — preferred for smoking and premium distribution
- 600 g + — large fish, limited availability, quoted on request
- Undersize or off-grade tolerance to fix in the contract, typically below 10 % per carton
Packing, glazing and net weight
Mackerel is frozen on board or ashore in blocks. Polyblocks of 2 × 10 kg or 20 kg are standard for wholesale; master cartons of 10 or 20 kg suit distributors who split loads. Ask for the carton marking (species, FAO area, size, production date, plant approval number) in the offer.
Glazing protects the fish against dehydration, usually around 2–5 %. Make sure the price is stated on net weight, excluding glaze: on 27 MT, every extra point of glaze is roughly 270 kg of water paid at the price of fish.
Container load and cold chain
A 40ft High Cube Reefer carries around 26–27.5 MT net of frozen mackerel depending on packing and palletisation. The set point is -18 °C, often -20 to -22 °C for long transits; a temperature recorder (data logger) is worth requesting on every first shipment.
- 40ft HC Reefer, approx. 26–27.5 MT net
- Set point -18 °C to -22 °C, data logger on request
- CIF or CFR by default; FOB for buyers with their own freight contract
Documents and quality controls
Fish has no slaughter step, so the document set differs from meat: a health certificate from the competent authority of the origin country, a catch certificate where the destination requires it, a certificate of origin and the commercial set (invoice, packing list, Bill of Lading).
Histamine is the key safety parameter for scombroid fish: ask for a laboratory report per lot, with results well below 100 ppm. Pre-shipment inspection (SGS, Bureau Veritas, Cotecna) can be arranged for a first transaction.