Buy Cape Verde Mackerel Directly From Exporters & Suppliers - Best of 2024 Market Prices

Variety Horse mackerel Big amberjack wahoo
Size 1.5m – 2.5m long, 20kg-50kg
Packing Canning, vacuum-packed punnets, plastic bags
Season December- May
Storage Conditions No block on the vessel with a temperature higher than -18°c, Airtight tins
Transport Conditions No block on the vessel with a temperature higher than -18°c
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Did you know that the mackerel is one of the three fish species that can maintain a body temperature that is higher compared to that of its surrounding water? Mackerel is a generic name that is applied to several varied species of fish that live in open seas; temperate and tropical. Cape Verde mackerel fish is higher in omega-three oils that are highly harvested by humans due to their immense nutritional value. Species like the king mackerel are also used for recreational sport due to its fighting abilities. Smaller mackerel get used as bait for larger predators.

There are over 30 different species which initially belong to the mackerel family. They are smaller and slimmer in comparison to other fish like tuna and have tiny if any, scales. Cape Verde mackerel have deeply forked tails and vertical stripes on their backs. Their sharp teeth and carnivorous nature oversee how they devour significant amounts of food. Also, They have cylindrical bodies that enable swiftness with numerous finlets. Habitually, they group into schools and swim together. An adult mackerel is 30-35 cm in length and weighs 300 -500g. Mackerels from Cape Verde have a rich, prominent flavour. Their skin has a lovely sheen, and their meat is flaky, soft and moist. They have bright concave eyes and a velvety texture.

To bring to perspective the value of mackerel, just for omega 3 nutrients, over 5 million tons of mackerel flesh was landed by commercial fishermen as of 2009. Cape Verde waters offer a supportive environment for deep-sea fishing to depths of approximately 100 metres. The country offers a large mackerel variety and quantity because of the excellent location of the Cape Verdean archipelago. It is possible to fish from all the islands of Cape Verde, but the preferred ones are Sao Nicolau, Sao Vicente, Sao Antao and Maio. Mackerel migrate during winter and swim back between spring and summer when the waters are warmer. The autumn is also an excellent time to fish mackerel because ut is after spawning and the fish are fatter and tastier with increased levels of omega-3.

The wahoo variety of mackerel found in Cape Verde has a length of between 170 cm to 250 cm. It falls under the Spanish mackerels, which is the ‘sister tribe’ of the true mackerels. In contrast, the amberjack and the horse mackerels are species with mackerel like characteristics in different families but get commonly referred to as mackerel.

A female mackerel spawns on average 300,000 eggs. The larvae hatch after four and a half days and reach maturity in 3-4 years. 

Cape Verde mackerel are fished using the vertical jigging method. This is made possible because the ocean surface is formed by lava. They get caught using nets due to their habit of travelling in schools and their small bodied nature. Cape Verde mackerel should be consumed on the day of capture unless they are refrigerated or cured within 12 hours because their flesh spoils fast. The spoilage is because they cannot be gutted upon fishing due to their high-fat content. Mackerel that has been frozen at a maximum of 18 hours, glazed and kept at -30°c in cold storage can last up to 6 months. They are stored and shipped under canning and refrigeration because these methods are preservatory as well. On the vessel, the temperatures are not above -18°c.

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Other Fish and Seafood from Cape Verde: Cape Verde Mackerel, Cape Verde Tuna,

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