Buy Mackerel Fish at Neerlandia Urk
Neerlandia Urk is one of the largest processors of Mackerel. We provide imports and exports both within and outside Europe. If you want to buy Mackerel (Scomber scombrus) , look no further than the experienced fishermen and fish processors of Neerlandia Urk.
✅Sustainably and transparently processed.
✅Fast delivery, frozen and/or freshly packaged.
✅Real-time processing updates
✅From procurement to finished product in-house.
Options & Packaging of Mackerel
Mackerel is a flavorful, oily fish naturally rich in omega-3 fatty acids, protein and vitamins. This fish is known worldwide for its distinct flavor, firm texture and excellent nutritional value. At Neerlandia Urk, we supply top quality Atlantic mackerel caught in the Northeast Atlantic (FAO 27) - sustainable, fresh or frozen and available in a variety of processing forms.
Whole (with or without skin)
- In various weights
- individually quick frozen and fresh
Fillet (with or without skin)
- In various weights
- individually quick frozen and fresh
Whole
- Bulk 5-10 kg cardboard box
- Bulk 6-20 kg Polystyrene box
- Individually vacuum packed
- Retail bag 500-1000 grams
Filet
- Bulk 5-10 kg cardboard box
- Bulk 6-20 kg Polystyrene box
- Individually vacuum packed
- Retail bag 500-1000 grams
- Retail trays 200-1000 grams
For more information about our packaging , please visit
Processing Mackerel fillets and Mackerel Fish into fresh and frozen products
Within Neerlandia, mackerel is processed into various product forms, such as whole mackerel, mackerel fillet and ready-to-eat portions. Both fresh and frozen mackerel are available. During processing, the oily structure of the fish is carefully handled to preserve flavor and nutritional value. Products are packaged for both retail and foodservice, with attention to ease of use and shelf life.
Import of Mackerel to the Netherlands
Mackerel is imported by Neerlandia primarily from the Northeast Atlantic, particularly from waters around Scotland, Ireland, Iceland and Norway. These areas have large, well-managed mackerel stocks. The fish is chilled or frozen directly at sea, preserving quality as soon as it is caught. Neerlandia works closely with accredited suppliers who use fishing techniques that meet European sustainability standards.
Export of Mackerel Fish and Mackerel fillets to wholesalers within & outside Europe
Mackerel is a popular fish species worldwide due to its distinct flavor and high content of omega 3 fatty acids. Neerlandia exports mackerel to several countries within and outside Europe, including Germany, Spain, Italy and some Asian markets. The fish is supplied in various packaging forms, tailored to customer requirements. Reliable logistics and consistent quality standards enable Neerlandia to effectively serve the international demand for mackerel.
Mackerel
Scomber scombrus
Quality
Freshly delivered daily
Processing
Whole, fillet
Origin
Faroe Islands
Other customers also looked at this:
Mackerel is a pelagic predatory fish, recognizable by its streamlined body with blue, greenish back and black stripes.
- Catches are often made with purse seine nets or pelagic trawls.
- Lives in large schools in the North Sea, Atlantic Ocean, Mediterranean Sea and sometimes in the Norwegian Sea.
- Migrates to deeper water in winter and returns to coastal areas in spring.
Mackerel is an oily fish rich in healthy nutrients:
- Omega-3 fatty acids → good for heart, blood vessels and brain
- Lots of protein → building material for muscles
- Contains plenty of vitamin D, B12, selenium and iodine
100 grams of mackerel easily provides 60% of the recommended daily allowance of omega-3 fatty acids.
| Feature | Smoked mackerel | Steamed mackerel |
|---|---|---|
| Preparation | Hot smoked (often 60-80°C) | Steamed with hot steam |
| Taste | Smoky, powerful | Mild, natural |
| Texture | Drier, firmer | Softer, juicier |
| Color | Bruingoud | Light, white-gray |
| Shelf life | Longer shelf life | Short shelf life (fresher product) |
- Grilling: on the BBQ or grill pan, 3-4 min per side
- Frying: briefly in the pan with oil or butter
- Oven: 12-15 min at 180°C with lemon and herbs
- Poaching: in court-bouillon with bay leaf and pepper
- Smoking: hot smoking gives classic flavor
Mackerel has plenty of flavor by itself, so few spices are needed.
Per 100 grams:
- 180-250 kcal
- 18-22 g protein
- 12-20 g fat, much of which is omega-3
- Contains vitamin D, B12, selenium, phosphorus, potassium
Oily fish, similar to salmon or herring.
- Fresh: 1 day in the refrigerator (max. 4°C)
- Smoked: 3-5 days in closed container in the refrigerator
- Frozen: up to 3 months at -18°C (preferably frozen just after catch)
Tip: do not store smoked mackerel in the original open container but tightly closed.
Yes, mackerel is ideally suited for grilling and smoking:
- Hot smoking is the most traditional preparation method.
- The high fat content prevents dehydration.
- Grilling gives a wonderfully crispy skin.
Mackerel contains:
- Many omega-3 fatty acids (EPA and DHA) → reduce risk of cardiovascular disease.
- Unsaturated fats → help balance cholesterol.
- Vitamin D → important for the immune system and cell growth.
Regular consumption of oily fish such as mackerel is recommended by health authorities.
- Clear eyes, no cloudiness
- Glossy skin with clear markings
- Fresh, salty smell, not sour or musty
- Meat should be firm and spring back when pressed
- For fillet: moist, firm texture, not dull or dry
- Smoked mackerel salad with apple and mustard
- Mackerel on toast with lemon and capers
- Grilled mackerel with garlic and rosemary
- Mackerel curry with coconut milk and lime
- Japanese mackerel (Saba shioyaki) → grilled with salt
Contact us without obligation
If you have any questions about our Mackerel please contact our sales team:
