Buy Guinea Bissau Mackerel Directly From Exporters & Suppliers - Best of 2024 Market Prices
|Horse mackerel Spanish mackerel
|Canning 20kg or 30kg corrugated cartons, 1 to 3 pieces or 3 to 5 pieces of fish per kg
|Cartons that are stowed tightly Refrigeration until the day of use
|November to May
|Controlled temperatures of less than 0 degreees celcius, maximum of 24 hours after harvest
Guinea Bissau has been termed as a hidden gem for Africa due to its extraordinary fishing opportunities. The word mackerel means ‘marked’ or ‘spotted’. Guinea Bissau mackerel are known for their richness in omega-three fatty acids provision of oils and as a source of food.
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Guinea Bissau mackerel fall into the scombridae family. They are related to the tuna only that it is smaller with a maximum of up to 4-5 pounds, but a majority fall under 1 pound. They have a streamlined shape that enables fast swimming of up to 70mph, and they travel in large schools. Also, their backs are stripped, and they have pointed tails. Mackerel has a rich flavour and skin that has a sheen and is velvety in texture as a result of the small scales that cover its body. Raw mackerel is greyish and oily. The fish are predatory and have to keep moving all the time.
The waters of Guinea Bissau are pretty much untouched given that its archipelago – Bijagos – does not geographically, lend itself to commercial fishing. The size of this archipelago makes it the largest in Africa with 30,000 sq. Km of saltwater that is mostly protected. The place has diverse water and habitats and is one of Africa’s most significant estuarine environment. As a whole, it is a prominent spawning ground.
Spanish mackerel are the sister tribe to the real mackerel. In contrast, horse mackerels are around 60 cm and are species with mackerel like characteristics in different families but get commonly referred to as mackerel.
Fishing season in Guinea Bissau is all year round but prime season runs from November to May. A female mackerel spawns on average 300,000 eggs. The larvae hatch after 4and a half days and reach maturity in 3-4 years.
Guinea Bissau mackerel get fished using the vertical jigging method. This method is 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. These mackerel should be consumed on the day of capture unless they are refrigerated or cured within 12 hours. This is because their flesh spoils fast. The reason for the spoilage is that the mackerel cannot be gutted upon fishing due to their high-fat content. Mackerel that has been frozen, glazed and kept at -30°c in cold storage can last up to 6 months. They can, therefore, be preserved using canning and refrigeration. The packing of the Guinea Bissau mackerel gets done in corrugated cartons of specified weight.
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