Pacific Mackerel

Pacific mackerel (Scomber japonicus) shares its species with chub mackerel, a warm-water mackerel found across the Pacific and Indian Ocean. On the US West Coast, Pacific mackerel was historically canned in large volumes by California canneries before the collapse of that fishery in the mid-20th century. The species has been rebuilding and now appears from a small number of artisan West Coast producers and in imported form from Japanese and Korean canning operations. The flavour is stronger and fattier than Atlantic mackerel, well-suited to bold preparations with chilli, miso, and soy.