Jack Mackerel

The “Jack Mackerel”, otherwise known as the Trachurus Murphyi, is a species of pelagic fish found in temperate waters mainly off the coasts of Chile, New Zealand, and Cape Verde. Since its discovery in the early 20th Century, it has become a popular addition to dinner plates all around the world, as it is relatively abundant, provides a high-quality source of protein, and is packed with essential vitamins and minerals.

But how does this fish get from being caught in the icy depths of the sea to your dinner plate?

In general, there are three stages to this process: catching, handling and processing, and transport. Each of these stages affect the end product, so understanding how all three influence the food’s flavor, texture, and nutritional quality is vital.

It all starts with the catching of the fish.....

To ensure the quality of the product, fishing vessels use a combination of top-of-the-line gear and skilled personnel in order to perform their task correctly. The gear used for this varies between fisheries and can range from trawling (which is a method that uses large nets to scoop up schools of fish at once), to longlining (which utilizes long strands of bait that are set out to attract big game fish). It is also common to find gillnets or purse seines in use, which are great for capturing the Jack mackerel.

Once caught, the fish must then be handled and processed in an appropriate manner.

Most boats have on-board facilities to process the fish and prepare them for transport. This usually involves a number of steps such as eviscerating (removing the organs), filleting (removing the scales), gutting (removing the guts), and flash freezing (cooling the fish quickly using ice, liquid nitrogen, or a combination of both). This preserves the quality of the product, meaning that once it has been transported, it can be cooked straight away without much further ado.

The last and perhaps most important step of the process is the transport.

During transport, the fish is usually sealed in airtight boxes that maximize the life of the product. It is common to add additional liquids such as brine or oil, and to provide enough oxygen to ensure the highest possible quality of the end product. Refrigerated ships, airplanes, and containers are typically used for the transportation of this particular fish, as they keep the fish at the optimal temperature for prolonged periods of time, preserving the freshness and taste of the fish.

Once the fish has reached its destination, it is packaged and labelled appropriately, in accordance with the regulations set forth by food safety and health agencies of each country. The labeling typically includes information such as the source of the fish and the country of origin, in order to inform the consumer of the fish’s background.

Finally, the fish is ready for sale and can make its way to dinner tables all around the world.

The steps involved in bringing a Jack mackerel from the sea to the dinner plate are crucial in terms of both safety and quality control. Strict regulations are in place to protect the consumer and make sure that the seafood they buy is safe to eat, and each stage of the journey that the fish takes is carefully monitored and controlled.

The path a Jack mackerel takes to your plate is a complex one, with many steps necessary in order to produce a top-quality product. Thanks to the hard work of fishers, processors, transport companies, and regulatory officials, you can dine safe in the knowledge that your meal is of the utmost quality and freshness, as if it were just pulled from the ocean.