Halibut at Fjordpol As

Buy Mackerel Fish at Fjordpol As

Fjordpol As is one of the largest processors of Redfish. We provide imports and exports both within and outside Europe. If you want to buy Mackerel(Scomber scombrus) look no further than the experienced fishermen and fish processors of Fjordpol As.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.
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Options & Packaging of Mackerel

Mackerel is a flavorful, oily fish naturally rich in omega-3 fatty acids, protein and vitamins. This fish is known worldwide for its distinct flavor, firm texture and excellent nutritional value. At Fjordpol As, we supply top quality Atlantic mackerel caught in the Northeast Atlantic (FAO 27) - sustainable, fresh or frozen and available in a variety of processing forms.

  • Whole (with or without skin)
  • - In various weights
  • - individually quick frozen and fresh
  • Filet (with or without skin):
  • - In various weights
  • - individually quick frozen and fresh

Whole

  • Bulk 5–20 kg carton box
  • Bulk 6–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500-1000 grams

Filet

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

See here for more information about our packaging →

Brill at Fjordpol As

Processing Mackerel fillets and Mackerel Fish into fresh and frozen products

Within Fjordpol, mackerel is processed into various product forms, such as whole mackerel, mackerel fillet and ready-to-eat portions. Both fresh and frozen mackerel are available. During processing, the oily structure of the fish is carefully handled to preserve flavor and nutritional value. Products are packaged for both retail and food service, with attention to ease of use and shelf life.

Import of Mackerel to Norway

Mackerel is imported by Fjordpol primarily from the Northeast Atlantic, particularly from waters around Scotland, Ireland, Iceland and Norway. These areas have large, well-managed mackerel stocks. The fish is chilled or frozen directly at sea, preserving quality as soon as it is caught. Fjordpol works closely with accredited suppliers who use fishing techniques that meet European sustainability standards.

Export of Mackerel Fish and Mackerel fillets to wholesalers within & outside Europe

Mackerel is a popular fish species worldwide due to its distinct flavor and high content of omega 3 fatty acids. Fjordpol exports mackerel to several countries within and outside Europe, including Germany, Spain, Italy and some Asian markets. The fish is supplied in various packaging forms, tailored to customer requirements. Reliable logistics and consistent quality standards enable Fjordpol to effectively serve the international demand for mackerel.

Mackerel

Scomber scombrus

  • Quality:Freshly delivered daily
  • Processing:Whole, Fillet
  • Origin:Faroe Islands
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Frequently Asked Questions about Mackerel

Mackerel is a pelagic predatory fish, recognizable by its streamlined body with a blue-greenish back and black stripes.

  • Caught mainly with purse seine nets or pelagic trawls.
  • Lives in large schools in the North Sea, Atlantic Ocean, Mediterranean Sea, and sometimes in the Norwegian Sea.
  • Migrates to deeper waters in winter and returns to coastal areas in spring.

Mackerel is an oily fish rich in healthy nutrients:

  • Omega-3 fatty acids → good for heart, blood vessels, and brain
  • Lots of protein → building material for muscles
  • Plenty of vitamin D, B12, selenium, and iodine

100 g of mackerel provides about 60 % of the recommended daily intake of omega-3 fatty acids.

Feature Smoked mackerel Steamed mackerel
PreparationHot smoked (often 60–80 °C)Steamed with hot steam
TasteSmoky, powerfulMild, natural
TextureDrier, firmerSofter, juicier
ColorGolden brownLight, white-gray
Shelf lifeLonger shelf lifeShorter shelf life (fresher product)

  • Grilling: BBQ or grill pan, 3–4 min per side
  • Frying: briefly in oil or butter
  • Oven: 12–15 min at 180 °C with lemon and herbs
  • Poaching: in court-bouillon with bay leaf and pepper
  • Smoking: classic hot-smoked flavor

Mackerel has plenty of flavor on its own, so few spices are needed.

Per 100 g:

  • 180–250 kcal
  • 18–22 g protein
  • 12–20 g fat (omega-3 rich)
  • Vitamins D, B12, selenium, phosphorus, potassium

An oily fish, comparable to salmon or herring.

  • Fresh: 1 day in refrigerator (max 4 °C)
  • Smoked: 3–5 days in sealed container in fridge
  • Frozen: up to 3 months at –18 °C (preferably frozen immediately after catch)

Tip: store smoked mackerel tightly closed, not in the open pack.

Yes — mackerel is ideal for both grilling and smoking:

  • Hot smoking is the most traditional method.
  • Its high fat content prevents drying out.
  • Grilling creates a deliciously crispy skin.

Mackerel contains:

  • Omega-3 (EPA & DHA) → reduce risk of heart disease
  • Unsaturated fats → help balance cholesterol
  • Vitamin D → supports immunity and cell health

Health authorities recommend eating oily fish like mackerel regularly.

  • Clear eyes, not cloudy
  • Glossy skin with visible stripes
  • Fresh, mild sea smell (not sour or musty)
  • Firm flesh that springs back when pressed
  • Fillets should be moist and shiny, not dull

  • Smoked mackerel salad with apple and mustard
  • Mackerel on toast with lemon and capers
  • Grilled mackerel with garlic and rosemary
  • Mackerel curry with coconut milk and lime
  • Japanese mackerel (Saba shioyaki) — grilled with salt
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