Spanish Mackerel Steak

Spanish Mackerel Steak is a cross-cut product manufactured from whole Spanish Mackerel (Scomberomorus commerson) at TaMainco's BRC-certified Surabaya facility. The 2cm uniform thickness cut — skin-on, bone-in or boneless depending on specification — is the preferred format for grilling and sautéing applications in Japanese and Korean restaurant supply chains, where the species is valued for its bold, savory flavor, firm texture, and attractive presentation when seared.

The production process maintains the same rigorous quality standards as our mackerel fillet line: whole mackerel sourced from South Sulawesi within 12–24 hours of catch, portioned on calibrated band-saws to consistent 2cm thickness, inspected for uniformity, IQF frozen at -35°C, and packed in 10kg master cartons with individual IQF portions. The skin-on format preserves the fish's natural oils and flavor compounds during cooking, producing steaks with superior caramelized crust and moist flesh texture.

The 2cm mackerel steak is also popular in Middle Eastern HoReCa channels where grilled fish is a staple menu category, and in Southeast Asian retail where the product is sold as a ready-to-cook family meal portion. BRC Grade A and Halal MUI certifications on the production line make the product simultaneously suitable for European retail buyers (who increasingly source halal-certified products for dual-market positioning) and Middle Eastern institutional buyers.

For Japanese buyers with strict size tolerance requirements (±2mm cut thickness), TaMainco can accommodate precision-cut specifications with additional QC steps. Minimum order for the Japanese market specification is 5MT with 4-week lead time.