Frozen Atlantic Mackerel Supplier | Brødr. Remø Norway

Overview

Mackerel is bought on three numbers and a date: weight grade, fat percentage, and catch season — and the catch date that ties them together. The weight grade you can read off a carton. The fat you cannot, and it is the variable that decides whether the fish suits a Japanese or Korean programme, a smoking line, or a canning contract. No honest supplier publishes a fixed fat figure for the species, and neither do we.

Mackerel is supplied commercially, frozen, in whole round, fillet and butterfly presentation. Catch season, weight grade and fat are declared per lot because they change what the fish is worth to you.

Commercial forms

Available products for different markets and applications. Our role differs by form — each card states it.

Whole round WR

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Block frozen

Grading

Core weight grades · Extended market grades

View specifications Request this form

Fillet FLT

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Block frozen

Grading

Specification dependent

View sizes Request this form

Butterfly / flap FLAP

Flap or butterfly cut, head off, backbone removed.

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Block frozen

Grading

Specification dependent

View sizes Request this form

Specifications

Frozen Atlantic mackerel, whole round

Atlantic mackerel (Scomber scombrus), whole round, frozen, weight grade, catch date, fat percentage, pack style and glaze to be stated.

Size and weight grading

Grading is grouped by product form. Where more than one system exists they are kept apart — a band from one ladder is not the same commitment as a band from another.

Core weight grades

Gross weight per fish, whole round, before glazing. The bands most Norwegian mackerel is traded on.

300–400 g 10.6–14.1 oz
400–500 g 14.1–17.6 oz
500–600 g 17.6–21.2 oz
600 g+ 21.2 oz+
Custom specification We quote against your own band

Extended market grades

Gross weight per fish, whole round, before glazing. Additional bands used in specific destination programmes. These overlap the core grades — name the system your contract uses.

150–250 g
200–400 g
250–400 g
300–500 g
400–600 g
600 g+
Custom specification We quote against your own band

Need a different size? We quote against your own grading system rather than forcing a preset.

Request a specific size

Cut and processing options

Select a step to see the attributes a buyer fixes in the contract for that form.

Whole round WR
Fillet FLT
Butterfly / flap FLAP

Whole round

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Quality grade
Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
Catch season / date requirement The single most useful field on a pelagic specification.
Freezing history Never implied by a trim letter or a grade. Declare it.
Glaze State a maximum percentage, or select supplier standard.
Weight basis A price against gross weight and a price net of glaze are not comparable.
Pack presentation
Pack style Hand laid costs more to pack; jumble is correct for a processing line.
Belly burst tolerance
Production or catch date requirement

Specify this cut

Fillet

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Skin
Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
Catch season / date requirement The single most useful field on a pelagic specification.
Freezing history Never implied by a trim letter or a grade. Declare it.
Glaze State a maximum percentage, or select supplier standard.
Weight basis A price against gross weight and a price net of glaze are not comparable.
Pack presentation
Pack style Hand laid costs more to pack; jumble is correct for a processing line.

Specify this cut

Butterfly / flap

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Skin
Fat requirement Fat varies by season and lot. Enter a minimum requirement only if you need one.
Catch season / date requirement The single most useful field on a pelagic specification.
Freezing history Never implied by a trim letter or a grade. Declare it.
Glaze State a maximum percentage, or select supplier standard.
Weight basis A price against gross weight and a price net of glaze are not comparable.
Pack presentation
Pack style Hand laid costs more to pack; jumble is correct for a processing line.

Specify this cut

Quality and grading

What the fish is, what was done to it, and what you require.

Physical quality

Fat percentage: Measured per lot. Autumn-caught Norwegian mackerel typically carries higher fat than early-season fish, but the figure must come from the lot, not from the species.
Catch date and season: Declared per lot — the single most useful field on a mackerel specification
Skin and belly condition: Belly burst tolerance should be specified for whole round destined for grilling markets

Processing quality

Presentation: Whole round, fillet or butterfly / flap
Pack style: Jumble packed or hand laid — hand laid commands a premium and is a different labour cost
Glaze: Percentage agreed in writing; state net-of-glaze weight
Freezing location: Sea frozen or shore frozen — declare it

Buyer-defined tolerances

Custom quality specification: We quote against your own written specification rather than a preset.
Defect tolerance: Stated as a percentage with the method of assessment on arrival.
Net weight tolerance: Agreed in writing, with the weighing basis named on the order and the invoice.

The final specification is contractual and product dependent, and is agreed in writing for each order.