Pacific mackerel is a member of Scombridaefamily and resembles to Atlantic mackerel species in terms of body structure, fat rate and taste but it smaller and different with color and zigzags on the back. Some of this species caught in Pacific Ocean are called “Pacific Mackerel” and caught in Atlantic Ocean are called “Chub Mackerel”. It is caught by gillnet, hook, purse seine and trawl.
Fresh Pacific mackerel is generally preferred for hot smoking. Its meat is fatty and very delicious. It has an important market share as skin on fillet.