KING MACKEREL & WAHOO – SAWARA

King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 , also known as kingfish, afound in a wide-ranging area in Southeast Asia, but as far west as the east coast of Africa and from the Middle East and along the northern coastal areas of the Indian Ocean, and as far east as the South West Pacific Ocean. They are characterized by their unique elongated shape, speedy swimming abilities, and strong fighting spirit when hooked.

King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 can grow up to 6ft in length and weigh as much as 100lb. They have a long tapering shape with a pointed nose and a mouthful of razor-sharp teeth. The skin is metallic, bluish-gray, dark dorsal surface smooth, with silvery sides and belly. King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 have two dorsal fins. The first dorsal fin is thicker and more spiny than the second one. The second dorsal fin, much smaller, is aligned with a more prominent anal fin.

King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 is superb fish, great value, readily available and yet amazingly underrated. King mackerel has a bullet shaped body with silvery-blue skin and attractive, dark wavy stripes. In Vietnam, King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 were caught all year round. In the north, the main season is from April to July and in the south, the main season is from September to April. Vietnam has mainly exported frozen King Mackerel to Japan market, but in recent years, this valuable fish also appears in export containers to US and EU markets.

We sell small King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 whole and divide larger one into steaks and fillets.

King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 can be cooked and served in a variety of ways, making it a popular and versatile ingredient in a range of international fish recipes. They are generally sold whole or in fillets and are often smoked, grilled, fried, or broiled. Their rich and oily flesh has an exquisite flavor and is an excellent source of omega-3 fatty acids, B vitamins, and protein. King mackerel has white flesh with a rich flavour, which is best grilled or baked.

King mackerel (Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹flesh is thick, fatty and savory, and you can use a variety of cooking methods to prepare a delicious king mackerel meal. Any sauce should be sharp to complement its rich flavour – try gooseberry, sorrel, rhubarb, cranberry, redcurrant or mustard and avoid anything creamy or buttery. Marinating in citrus juices is also good.

King mackerel ( Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling – definitely worth trying. As with most oily fish, it is good for smoking, and makes a great paté.

King mackerel ( Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 steak can be cooked with sauce which is quite common dish in Asian meal. Place the King mackerel ( Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹steak into the pan, and allow it to cook for several minutes on each side. Season the fish to taste with salt, pepper, and other desired seasonings. You can squeeze over some lemon juice.

In conclusion, King mackerel ( Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹 is a highly prized and popular game fish for their unique morphology and strong fighting spirit. Their delicious and versatile flesh make them a popular ingredient in seafood recipes across the globe, and as such, they are a valuable commercial fishery. We offer King mackerel ( Scomberomorus commerson )- Spanish mackerel - Sawara - サワラ - 巴丹  in different specifications such as Fillet: 300-500-1kg-2kg, Whole round: 1-2-3-5 kg, Steak/chunk : 2-3-4  cm/thickness.