Japanese mackerel (Scomber japonicus) from Mauritania: an importer’s guide

If you need maximum fat content, focus on lots caught from November to April. During this period, fish feed in the colder Canary Current waters and accumulate more fat, directly affecting taste and nutritional value. Summer lots are noticeably leaner and less dense. Before the deal, SING SARL informs partners about the catch period of the specific lot, not just the season.

Key quality benchmarks: reception, documentation, and logistics

• At reception, verify grading (pcs/kg) and visual quality: intact skin, clear bright eyes, and firm consistency. Standard grades for Mauritanian mackerel include 1–3 pcs/kg, 4–6 pcs/kg, and 6–10 pcs/kg.
• Each lot should come with a full document pack (health certificate and certificate of origin). Transport is typically in reefer containers with stable temperature at -18°C or below; to reduce risk, we work mainly with Maersk and CMA CGM, and less frequently with MSC.

Species identification, grading, and seasonality: what matters for the product

• How to distinguish Scomber japonicus from Scomber scombrus
  Dorsal pattern is a quick marker: S. japonicus stripes are often broken and split into spots closer to the belly; S. scombrus stripes are solid, clear, and wavy, not crossing the lateral line. S. japonicus also typically has proportionally larger eyes.
• Anatomy and texture
  A key anatomical difference is the swim bladder: S. japonicus has it, Atlantic mackerel does not. This affects perceived density: S. scombrus fillet often feels firmer, while Mauritanian S. japonicus is typically more tender. Fat content depends on the season and defines suitability for smoking and canning.
• Commercial grades and processing use
  Common grades: 6–10 pcs/kg (main volume, great for canned products), 4–6 pcs/kg (universal, good for smoking and cuts), 1–3 pcs/kg (premium for smoking and fillet cuts), 1–2 pcs/kg (rare, valued for steaks). Ask the supplier for the lot breakdown by grade to calculate processing economics.
• Seasonality of fat content
  For maximum fat content, buy lots caught from October to January. During spawning (February to April), fish is depleted and fat content drops; flesh may become drier and more watery.
• Fishing method and damage risk
  Midwater trawling can cause mechanical damage due to pressure in the codend. The share of “belly burst” fish is an operational indicator of tow duration and single-haul volume.
• Processing and freezing approach
  Lots are commonly frozen at sea (FAS — frozen at sea) into blocks onboard the trawler. In part of the season, mackerel may be delivered fresh to a coastal plant for washing, sorting, grading, blast freezing, and glazing.

Fishing methods: trawling, RSW/CSW, and quality preservation

Quality depends on vessel equipment and onboard handling speed. Many vessels use plate freezers and pumping systems instead of bringing the whole trawl onboard.

Midwater trawling can compress fish. The key stage is the transition to cooling and freezing: quick, even chilling limits degradation and supports better texture after thawing.

Modern trawlers pump fish into RSW/CSW tanks at 0…-1°C, minimizing damage and stopping biochemical processes. Alternative deck handling increases risk of defects.

• Less physical damage: fish does not fall on deck.
• Fast and even chilling of the entire catch volume.
• Better flesh firmness and natural color after thawing.

Seasonality: fat content, spawning period, and fishing calendar

Processing and product formats: canning, smoking, and preserves

Match seasonality and fat content to your product. Winter lots are ideal for premium taste, while leaner spring-summer fish can be more stable in sauces and marinades.

• Canning in oil or own juice: prefer winter-caught mackerel.
• Canning in tomato sauce or marinade: leaner fish (May-Aug) often keeps shape better.
• Smoking (cold/hot): use consistent grades to match your process.
• Preserves: stable fillet structure after curing helps with packing and transport.
• Retail: IQF keeps appearance and enables portion use without defrosting the whole block.
• Industry: block freezing is compact for storage and transport; choose based on your end channel.

Frequently Asked Questions

When should I buy for maximum fat content?

How do I verify the species?

What temperature should be maintained during transport?

Which documents are mandatory for export?

Should I choose IQF or block frozen format?

Contact us to receive the lot specification, available grades, and a tailored commercial offer.

Benguela Hake (Merluccius polli): Reliable Premium Seafood Supply from Mauritania for Global B2B Buyers

In today's global seafood market, Benguela hake (Merluccius polli) confidently holds a strong position among premium fish species. This valuable resource remains in steady demand from wholesale buyers, distributors, retailers, and HoReCa networks across the USA, Spain, France, and China.

Habitat and Distribution: Where Benguela Hake Comes From

• Before discussing the product itself, let’s briefly explore its origin. Benguela hake belongs to the Atlantic Merluccius family and is primarily caught off the West African coast. The key fishing zones include Mauritania, Senegal, Morocco, Western Sahara, and Angola.
• Why does this matter for wholesale buyers? These waters offer stable feeding grounds and a clean ecological environment. The Benguela Current and Canary Current create ideal natural conditions for healthy fish populations. As a result, Benguela hake develops firm, white flesh and delivers excellent fillet yields — precisely what processors, distributors, and restaurants worldwide seek.

Commercial and Technical Characteristics: What You Get

• Size
  Primarily 40–60 cm, with occasional catches up to 80 cm.
• Weight
  Commonly between 0.8 to 2.5 kg.
• Fillet yield
  Up to 50%, ensuring optimal processing efficiency.
• Texture
  Firm, bright-white meat with no strong fishy odor.
• Flavor
  Mild and delicate, favored by chefs in both European fine dining and Asian cuisine.
• Nutritional value
  High in protein, low in fat and calories.

Fishing Methods, Quality Standards, and Seasonality

For B2B buyers, predictability of supply is critical. Benguela hake is harvested in Mauritania using modern fishing methods such as pelagic trawls, bottom trawls, and longline gear.

The fishery operates under government-issued quotas, ensuring resource sustainability and long-term supply security.

Our processing facilities fully comply with international food safety certifications:

• HACCP — Hazard Analysis and Critical Control Points.
• ISO — Quality Management Standards.
• BRC — Global Food Safety Standards for International Trade.

Seasonality

Fishing takes place year-round with minor seasonal adjustments. This allows us to create flexible delivery schedules and ensure uninterrupted contract fulfillment for our clients.

Benguela Hake Products: What We Offer

One of Benguela hake's biggest advantages is its wide range of product formats available for B2B partners:

• Fresh fillets: Ideal for restaurants, gastronomy, and premium supermarkets
• Frozen portions (IQF): Convenient for processors, retaining quality during storage
• Salted products: Semi-finished materials for further processing
• Vacuum-packed fillets: Ready-to-sell retail packaging with extended shelf life
• Minced fish & surimi: Raw material for seafood processing industries
• Fishing takes place year-round with minor seasonal adjustments. This allows us to create flexible delivery schedules and ensure uninterrupted contract fulfillment for our clients.

Frequently Asked Questions

Where is Benguela hake found?

What types of products do you offer?

What are the typical sizes and fillet yields?

What quality standards are met?

How is Benguela hake packed and shipped?

Contact us today to discuss your needs and receive a tailored commercial offer.

Atlantic Horse Mackerel (Trachurus trachurus): Premium Export from Mauritania

The port of Nouadhibou, Mauritania plays a central role in global seafood supply. One of its key exports is Atlantic Horse Mackerel (Trachurus trachurus)—a highly valued wild-caught fish species, renowned for its commercial value and nutritional benefits. With sustainable fishing methods and modern processing, we deliver stable supplies of premium seafood to wholesale buyers and distributors in the USA, Spain, France, China, and beyond.

Primary Fishing Methods

• Purse Seine: Efficient method using large surrounding nets to capture surface schools.
• Pelagic Trawl: Midwater trawling, widely used by Mauritanian fleets for offshore catches.
• Pelagic Longline & Handline: Selective and sustainable, applied on smaller scales.

Processing Methods

• Frozen Atlantic Horse Mackerel
  IQF or blast frozen, whole round or HGT (headless, gutted, tailless).
• Salted Atlantic Horse Mackerel
  Dry or wet salting for specialized markets.
• Canned Atlantic Horse Mackerel
  Packed in tin cans, hermetically sealed, and heat sterilized for long shelf life and transport stability.
• Retail & HoReCa Packaging
  Polypropylene or vacuum packs to prevent oxidation and preserve product quality during storage.

FAQ

What fishing methods are used for Horse Mackerel?

What processing methods are applied?

Where is Horse Mackerel exported from?

What certifications are provided?

How is it packed and shipped?

Contact us today to discuss customized terms and flexible shipping solutions.

Common Dentex (Dentex dentex): Premium Seafood from Mauritania

Mauritania, with its rich Atlantic fishing grounds, has become a key player in the global seafood market. The port of Nouadhibou serves as a major export hub, where tons of fresh and frozen fish are shipped daily. Among the premium species exported is the common dentex (Dentex dentex), highly demanded in HoReCa sectors and among wholesale buyers worldwide.

Fishing Methods, Seasonality & Quality Control

• Environmentally friendly fishing methods are used in Mauritania: bottom trawling, longlines, traps, and set nets. Thanks to stable year-round stocks, dentex can be harvested all year. All exports undergo strict certification: HACCP, ISO, BRC, FDA, and EU standards. This allows us to operate as a certified seafood supplier for highly regulated international markets.

Habitat and Fishing Grounds

• The common dentex inhabits the northeastern Atlantic from France and Spain down to Mauritania, including the Canary and Madeira islands, as well as the entire Mediterranean basin and parts of the Black Sea. The nutrient-rich waters off Mauritania provide excellent conditions for stable dentex populations, ensuring consistent volumes for Dentex dentex export to B2B markets.

Commercial Characteristics for Wholesale Buyers

• Parameters
  For professional buyers, consistent quality is crucial. Exported dentex typically measures 50–60 cm in length and weighs 1 to 5 kg.
• Quality & Quantity
  Dentex fillets offer excellent density, tenderness, and high yield — up to 40% of clean boneless meat.

Frequently Asked Questions (FAQ)

What is the common dentex?

Where is the common dentex found?

What are the typical sizes and fillet yields?

What quality standards are met?

How is the common dentex packed and shipped?

Contact us today to discuss customized terms and flexible shipping solutions.

Striped Seabream (Lithognathus mormyrus) — a premium product for your business

When it comes to selecting seafood that can make your assortment stand out from the competition, Striped Seabream (Lithognathus mormyrus), also known as sand bream or white seabream, is the perfect solution. This fish is actively exported from the port of Nouadhibou, one of the largest fishing hubs in Mauritania, and is in consistently high demand among wholesale buyers and restaurant chains in the USA, Spain, France, and China.

Why is Striped Seabream profitable for your business?

• Wholesale buyers are especially interested in the stability and predictability of product characteristics. The fish we supply weighs from 0.2 to 1 kg, and the fillet yield is 35–45%. This allows for easy cost control, minimized waste, and precise inventory planning. Additionally, ready-to-cook fillet portions provide fast and convenient use in restaurant and retail kitchens, reducing labor costs and guaranteeing product freshness.

Why is Striped Seabream so in demand internationally and what advantages does it offer your business?

• Unique characteristics and culinary benefits
  Sand bream can be easily recognized by its distinctive body shape — elongated and slightly flattened, colored silver-grey with golden spots. The medium size of the fish, from 15 to 50 cm and up to 2 kg, makes it ideal for portion cutting and restaurant menus. Just as important is the taste: Striped Seabream features firm, elastic meat with a mild, delicate flavor, perfect for gourmet cuisine, whether Mediterranean recipes or refined Asian dishes.
• Sustainable fishing and year-round supply
  For our partners, not only stable supply is critical, but also environmental responsibility. Striped Seabream is caught exclusively using gentle and eco-friendly methods, such as hook and line, gillnets, traps, and longlines. These methods ensure minimal impact on the marine ecosystem and help maintain resource balance, providing year-round product availability in the long term.
• Efficient logistics and quality control
  Located in the strategically convenient port of Nouadhibou, our export facility provides regular container shipments to the USA, Spain, France, and China. Thanks to prompt chilling and strict cold chain management, Striped Seabream reaches customers in impeccable condition, preserving its original freshness and flavor. The packaging meets all international standards and ensures convenience during transportation and storage.

Frequently Asked Questions (FAQ)

What is Striped Seabream (Lithognathus mormyrus)?

What fishing methods are used?

What is the average fillet yield and fish size?

What certificates confirm the quality and safety of the product?

How is logistics from the port of Nouadhibou organized?

Submit your request on the platform or contact our export department for a commercial offer.

Sargo (Diplodus sargus) from Mauritania: a reliable choice for international B2B supplies

On the global seafood market, sargo (also known as white seabream, Diplodus sargus) has long held a strong position. It is valued not only for its taste and versatility, but also for its stable supply and logistics convenience. For professional buyers and distributors from the USA, Spain, France, and China, sargo has become a truly profitable product in the premium seafood supplier category. We are pleased to offer you this valuable resource with direct shipments from the port of Nouadhibou, Mauritania—one of the key centers of seafood export Mauritania.

What does sargo eat? Or why does it taste so good

• Its diet is mainly seaweed and macrophytes, but depending on the season and size, the fish eagerly eats mollusks, crustaceans, polychaetes, sea urchins, and sometimes small fish. This dietary diversity produces the dense, aromatic flesh so prized by B2B seafood distributors worldwide.
• It’s important to understand: the larger the sargo, the richer its diet and the more interesting the taste. That’s why restaurants choose fresh sargo fillet from Mauritania—a natural product grown in the wild (wild-caught sargo), with a balanced and clean flavor profile.

Important:

• Size matters: what to expect for wholesalers
  The average sargo available in commercial volumes is 20–35 cm long and weighs 300–800 grams. This is enough to get a stable fillet yield of about 40–45% of the carcass weight. Larger specimens (up to 1 kg or more) are also found, especially in spring and summer, when the fish are actively feeding and rapidly gaining mass.
• Commercial advantages of sargo: not just tasty, but profitable
  Sargo has all the qualities important in the premium seafood supplier segment: dense white flesh, delicate and neutral flavor, and excellent stability during heat treatment. It is suitable for grilling, baking, frying, and even sashimi.
  HoReCa clients especially appreciate its versatility and presentation. Sargo for restaurants is a proven choice for menus where taste, texture, and appearance matter.
• How is it caught and why trust it?
  Sargo is caught using sustainable methods: gillnets, bottom longlines, handlines, and trawls. This approach minimizes environmental impact and maintains high fish quality from the moment of capture.
  All our production sites are HACCP certified and comply with EU, US, and China standards. This means we not only supply fish, but offer a certified seafood supplier solution: verified, documented, and compliant with high safety requirements.

Answers to key questions

What does sargo eat?

What is its size?

Where is it supplied from?

What quality standards are observed?

How is sargo packaged?

Let's sum up: why choose us

If you are looking for a reliable sargo wholesale partner who combines stability, flexibility, and high quality — you are at the right place. We don't just export fish.

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