INDIAN MACKEREL

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Fish: INDIAN MACKEREL

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INDIAN MACKEREL

Indian Mackerel (Rastrelliger kanagurta)

Also Known As: Bangda, Kanagar, Surmai

Scientific Name: Rastrelliger kanagurta

Origin & Habitat: Indian Ocean and western Pacific waters including the Bay of Bengal, Arabian Sea, and coastal Southeast Asia. Common in coastal, reef, and estuarine waters.

Overview

Indian Mackerel is a highly sought-after pelagic fish known for its rich flavor and high oil content. It’s a staple in South Asian and Southeast Asian diets and is commonly caught by small-scale and commercial fisheries.

Fishing & Processing

Caught mainly by purse seine and gillnet fisheries, Indian Mackerel is rapidly processed after catch, with options including whole fresh, gutted, and IQF frozen products. Processing follows strict hygiene standards for export readiness.

Size & Packaging

Sizes typically range from 150g to 400g
Available whole round or gutted
Packed in 10kg or 20kg cartons with food-grade liners
IQF freezing for extended shelf life

Nutritional Benefits

Indian Mackerel is rich in omega-3 fatty acids, high-quality protein, vitamins D and B12, and essential minerals. It supports heart health, cognitive function, and provides anti-inflammatory benefits.

Culinary Uses

Known for its robust flavor and oily flesh, Indian Mackerel is versatile in cooking:

Grilling whole with spices and lemon
Frying as fillets or whole fish
Pickling in spicy vinegar or mustard sauces
Used in curries, soups, and stews

Market & Export Insights

Indian Mackerel enjoys strong demand in South Asia, the Middle East, and Southeast Asia. Its consistent supply, good price point, and nutritional profile make it popular among wholesalers, retailers, and restaurants.

Buyer Tips

Look for bright eyes, shiny skin, and firm flesh. Ensure frozen products are properly sealed and maintained below -18°C. Consistent grading helps ensure buyer satisfaction.

Sea Water Fish