Mackerels and Tunas: Family Scombridae Species: Scomber japonicus (Houttuyn, 1782); from the Greek word scombros (an ancient name for the common mackerel of Europe) and japoniocus (of Japan). The fish is especially popular in the Far East. To find out more about how we deliver mackerel to the world, please visit our dedicated markets page. “We began the project by collecting samples of fish throughout the mackerel season, from May to November. In 2015, Norway exported around 220 000 metric tonnes of herring, making our country by far the largest exporter of Atlantic herring. Síldarvinnslan pelagic vessel Börkur NK reported a good mackerel season making the most landings Síldarvinnslan has reported that the mackerel season is now over with all their vessels now turning to herring fishing. 您是否在中国大陆访问此网页?如果点击"是",您将直接跳转至赫伯罗特中文网 www.hapag-lloyd.cn, 这是我们专为中国大陆优化的网站,与 www.hapag-lloyd.com 网站内容一致. During August the mackerel migrates toward the norwegian coast, before returning to their preferred spawning grounds. And the fishermen have enjoyed some very good results: In just a single week, they pulled over 52,000 metric tons of mackerel out of the cold North Atlantic – which is worth more than 730,000 million crowns (about €77 million). >>> VIEW NUTRITION FACTS. One of the key benefits of fishing in the autumn months is that the mackerel has a higher fat content. Scomber scombrus: Mackerel live in the deep seas in winter, but come to the shores in great numbers in May, and again in August. Pan frying is a quick method of cooking mackerel that requires little preparation. This changes between April and May, when the mackerel swim to the central parts of the North Sea to spawn. After a stuttering start to the fall/winter mackerel season in Norway, week 40 saw landings kick-off, with over 41,000 metric tons registered to electronic auction Norges Sildesalgslag. If you continue, we'll assume that you accept to receiving these cookies. Norway’s autumn mackerel season started slowly in early October. Whether you buy frozen whole, filleted, fresh or canned; when you choose mackerel from Norway, you’ll know that our high standards have been met at every stage of its journey - from the sea to your shop. During April - May the mackerel spawn in central parts of the North Sea. A wire then pulls the purse seine inwards and draws the opening down. After all, it is a reflection of our culture and seafaring heritage. But now the wind has calmed down and the mackerel have put on a lot of fat. Norway's pelagic auction house, Norges Sildesalgslag, reported a bumper haul of mackerel catches traded in week 41, with as much as 52,400 metric tons traded. Nature provides us with nutritious, high quality mackerel, discover how we ensure that all the natural goodness makes it to your plate. Add … At this time of year, you’re likely to see anglers on the piers (young and old), trying to catch the delicious fish for their supper. ... Iceland begins mackerel season. In the summer months, we’ll also spot spawning mackerel in our fjords. This changes between April and May, when the mackerel swim to the central parts of the North Sea to spawn. This enables the fishermen to pull the fish onto the ship. In early October, Norwegian fishermen could breathe a sigh of relief: After a two-week delay, this year’s mackerel fishing season could finally get started. Mackerel is a pelagic specie, which means it lives neither close to the bottom nor near the sea shore during its lifecycle. What makes Norwegian mackerel so good? To get there, they are transported in refrigerated containers from the west coast of Norway via Rotterdam. Wholesale Price Change. Norway’s mackerel season has begun! Allied to this species is the chub mackerel (S. colias; once separated into Atlantic and Pacific species). To find out more about the nutritional content of mackerel from Norway, please visit the dedicated nutrition page. Catching season: From September until the beginning of February. From purse seine to plate, our entire fishing industry is monitored to ensure our high quality and safety standards are maintained. The season peaks in July, August and September, then tapers off again towards the end of the year. We know that where and when you catch mackerel has a direct impact on the taste and nutritional content of the fish. Our ships are kitted out with all of the latest technology and fish can be cooled to 0˚C within just a few minutes. For starters, the many production plants are spread out along Norway’s west coast, and Hapag-Lloyd only learns on short notice which plant it has to pick up its consignments from. It can be found in the Eastern Atlantic from Norway to South Africa, as well as in the Mediterranean and the Black Sea. The scientific name was given as Pneumatophorus japonicus diego in the Commercial Fisheries Fish Bulletin #28 (Lionel A. Walford, 1930). Picture: Norwegian Seafood Council, Jean Gaumy, Picture: Norwegian Seafood Council, Aicha Bouhlan. Skinless & Boneless Fillets of Mackerel in Water. It then takes another 24 to 36 hours before the fish is brought to shore, where it can be further processed and packaged. The biggest import nations are China (70,000 tons in 2017), Japan (60,000 tons) and South Korea (38,000 tons), but there is also a large appetite for mackerel in Turkey (22,000 tons) and Nigeria (12,800 tons). Norwegian mackerel: Scomber scombrus Mackerel is a pelagic fish, which means it lives in the open sea, neither close to the seabed, nor the shore. “Our job then is to pick up the empty reefers from Rotterdam and get them to the right place on time,” Hansen continues. By 1023 Of all the loved Norwegian mackerel products, our biggest exports are frozen whole fish and frozen fillets. They can be up to 20 years old, and the live mainly on small fish such as young cod, herring and sprats. A blind taste test was conducted with 108 elementary school children in Tokyo. This is when it is at its fattiest and tastiest. With the latest technology and some of the world’s most experienced fishermen, we’re able to locate and fish large shoals of the season’s best mackerel. The mackerel feeds on small herring and brisling (sprat), and after spawning it becomes what is popularly called autumn mackerel. Getting there. Atlantic mackerel grow fast, up to 16 ½ inches and 2.2 pounds. The common mackerel occurs along both coasts of the North Atlantic Ocean, from North Carolina to Labrador and from Spain to Norway. We’re passionate about the fish we catch and export around the world. Towards the end of the year, the fully matured mackerel migrate out of the North Sea towards the spawning grounds to the west and southwest of Ireland, where they start spawning in March. People enjoy mackerel in many different ways around the world. We use the latest electronic sonar equipment to locate the fish and then our expert fishermen set to work reeling them in. The reason for this can be found in the structure of Norway’s fisheries market. The Atlantic mackerel (Scomber scombrus), also known as Boston mackerel, Norwegian mackerel, Scottish mackerel or just mackerel, is a species of mackerel found in the temperate waters of the Mediterranean Sea, the Black Sea, and the northern Atlantic Ocean, where it is extremely common and occurs in huge shoals in the pelagic zone down to about 200 m (660 ft). Smaller feeder vessels are the preferred means of transport on Norway’s jagged west coast, with its fjords cutting deep into the land. The extra fat enhances the flavour of the fish and ensures that it’s packed with protein, vitamin D and lots of healthy omega-3. The first season coincides with the wealth of herbs, which all go so well with the fish’s fine, tasty flesh. Herring is a pelagic fish and it spends its entire life on the move. The pristine waters off the coast of Norway are brimming with an abundant source of delicious mackerel that’s full of healthy fats. It is a pelagic fish that congregates in large schools in coastal areas where it feeds on crustaceans, squid and other fish. The most common method we use is a purse seine, a large scooped netting contraption designed to encircle a shoal of fish. During the winter season, the fish live near the seabed off the southwest coast of Norway, and in this period they eat very little. Autumn is the season for migration into the North Sea and Skagerak in the autumn. Kingfish, a.k.a. Mackerel is fished in the North Sea, Skagerak and the Norwegian Sea. Transporting this perishable good in so-called reefers also presents challenges to Hapag-Lloyd’s experts. Size: 100 grams - … Find out more about the markets already making the most of mackerel from Norway. Explore detailed information about Norway's Mackerel market. The temperature-sensitive natural product is then transported by feeders back to Rotterdam, where the steel boxes are transshipped onto large container ships destined for the Far East, Africa, Europe and other parts of the world – as part of a demanding and lucrative business for Hapag-Lloyd. Why did humans settle in Norway in the first place? It’s a resource that’s highly seasonal (the premium catch period is in autumn), but it’s one that Norwegians have relied on for hundreds of years. Pneumatophorus diego was the name used for […] The results were as followed: 66% of total children preferred the Norwegian mackerel, 44% of these children preferred it because of its fattiness and 24% preferred the tenderness, 76% of children who ate fish dinners 2+ times a week preferred the Norwegian shio-saba. The Atlantic horse mackerel is a species of jack mackerel. This makes Norwegian mackerel a tasty and healthy choice. In burgers, in sushi, or canned with tomato sauce. Mackerel is a migrating fish and it swims in large shoals near the surface. As of July 24, Norway had registered 84,582 metric tons, or 74.2% of the total quota; that compares to 77,912t, or 68%, as of the same week in 2019. There are two major spawning groups of Atlantic mackerel in the western Atlantic: The southern group spawns primarily in … Arne Duinker is a researcher at NIFES (the National Institute of Nutrition and Seafood Research) in Bergen who has led a research project on Norwegian mackerel. Japan, South Korea and China were the largest markets for Norwegian mackerel in October. Not only does this transform Norwegian mackerel into a succulent fish, packed with flavour, it also increases the levels of omega-3 in the fish. In September, bad weather caused much of the fleet to stay in port, and landings were few and far between. Iceland has been accused of threatening the long-term sustainability of vital mackerel stocks after unilaterally increasing its catches in the international waters of the north-east Atlantic.. Here we go at last! After spawning, mackerel becomes known as “autumn mackerel”. All rights reserved. The mackerel season started late this year, and this affects the export volume in October. During the high season, these auctions take place four times a day. “The fishermen report their catch and auction it while they are still on the high seas,” explains Hansen. As soon as Norwegian fishermen cast their trawl and purse seine nets or long-lines, Hapag-Lloyd in Norway starts making its own preparations. The season fluctuates from year to year, but generally speaking when the sea temperature begins to rise towards the end of May, shoals will appear inshore. In the sea you will find a large variety of fish species, some of the most common being cod, coalfish, pollock, herring, mackerel, tusk, ling and haddock. Mackerel is a fast-swimming fish which occurs in the summer and autumn in large shoals along the coast and out in the Skagerrak, the North Sea and the South Norwegian Sea. Royal Norway AS, is a fish exporter that works with Lofoten Viking, and are proud to offer a wide range of Altantic Pelagic fish producks produced by Lofoten Viking. “The bad weather, but also the nutritional status of the fish forced the fishermen to wait, says Senior Sales representative Lars Hansen from Hevold Shipping A/S,Oslo General agent for Hapag-Lloyd AG in Norway. We call this the premium catch period. During the winter season, the fish live near the seabed off the southwest coast of Norway, and in this period they eat very little. After spawning, the fish migrates north-east in order to feed. We use cookies to ensure that we give you the best experience on our website. Mackerel are managed throughout their range through an international agreement called the Coastal states agreement between the EU, Norway and the Faroe Islands. Season Catching herring at its best. Find out about the different mackerel types and discover what makes Norwegian Spring Spawning mackerel so special. The main problem was unfavourable weather conditions, which persisted for weeks. Season: April to November, but the premium catch season for autumn mackerel is September to November, when it’s at its highest quality. Norwegians have been relying on the sea for centuries, so it should come as no surprise that we have the process down to an art form. By the time the shoals reach the Norwegian coast the mackerel is large, fatty and full of flavour. Find out about the latest innovations powering our successful fishing fleets. They can live up to 20 years and are able to reproduce by the time they reach age 2 to 3. The region is the southernmost in Norway, and this means that driving distances from Europe are short. Dec 14, 2020 ~ Dec 21, 2020-compared to the week before-m-q-y. They were asked to taste both domestic masaba and Norwegian mackerel, without being told which was which. For more details on cookies please see our Cookie Policy and Privacy Terms. Mackerel are definitely a summer fish. Autumn is the peak season for fishing mackerel, as this is when it has up to 30% fat. It is perfect living conditions for fish. Knowing where to look Mackerel is a migrating fish and it swims in large shoals near the surface. Find out how to spot this distinctive fish and discover what makes autumn mackerel so special. Are you are visiting our website from Mainland China?If you click "Yes", you will be redirected to www.hapag-lloyd.cn, our performance-optimized site for Mainland China, which provides the same content as www.hapag-lloyd.com. The tasty fish is a valuable export good and especially popular in Asia and a ‘must’ for every Japanese in their favorite dish Sushi. Week 39 saw harsh weather disrupt efforts, but that was not the case the following week, with good fishing both along the Norwegian coast and in the EU zone. Make sure to remove all of the dark meat from the fish when you clean it. Some also travel to the coast of Norway to feed and spawn. It is not exactly perfect living conditions for humans. The fish is especially popular in the Far East. Mackerel . King Mackerel, is a strong flavored sport fish which pairs well with the zesty flavor of salsa. During August - September it leaves the coast. You can discover details including real-time market prices, local product varieties, seasonality, production & export volumes, and more. Norwegian mackerel spends its life swimming in cold, clear waters that are full of sprat and other small fish for it to feast on. Mackerel matures sexually at the age of about three or four years. © Copyright 2020 Season Brand. Fry mackerel. Norwegian vessels saw their first landings of winter mackerel in week 38 of 2020 -- commencing Sept. 14, 2020 -- according to electronic auction house Norges Sildesalgslag. Oct 30, 2018 Norway’s mackerel season has begun! Availability: Available fresh and frozen throughout the year.