Spanish Mackerel

Spanish Mackerel (Scomberomorus commerson) — known as Tenggiri in Indonesian — is one of the most commercially important pelagic fish species in Indonesian waters. Sourced from the productive fishing grounds of Sulawesi, Maluku, and Nusa Tenggara Barat (NTB), Indonesian Spanish Mackerel is characterized by its large, firm flesh, rich omega-3 content, and bold, savory flavor profile that makes it popular across Asian, Middle Eastern, and European markets.

The species is abundant in Indonesian waters year-round, with peak production during the dry season (April–October) when favorable winds drive dense mackerel schools into coastal and offshore areas accessible to traditional and semi-industrial fishing fleets. This abundance translates to competitive pricing for international buyers while maintaining consistent quality — TaMainco's sourcing teams work directly with fishing villages in South Sulawesi and Maluku to ensure fresh product reaches our processing facility within 4–6 hours of catch.

TaMainco offers Spanish Mackerel in a comprehensive range of processing forms to suit different buyer requirements: Whole Round (for buyers with their own filleting capacity), Headed & Gutted (H&G), skin-on and skinless Fillets, and uniform 2cm Steaks favored by Japanese and Korean buyers for grilling and sashimi applications. All forms are IQF frozen at our HACCP-certified Surabaya facility, with full Halal MUI certification covering the entire production line.

Middle Eastern buyers particularly value Indonesian Spanish Mackerel for its Halal certification, consistent quality, and competitive pricing relative to Atlantic mackerel alternatives. The species is also increasingly popular in European markets, where its omega-3 profile and firm texture suit modern health-conscious consumer demand.