ATKA MACKEREL

Pleurogrammus monopterygius

FACTS

Latin name: Pleurogrammus monopterygius
Family: Hexagrammidae
Fishing Location: FAO 61 (mostly the North Kuril Islands)
Catching Season: before and after spawning in spring and autumn
Catching Method: trawl
Freezing Method: frozen at sea
Products: Atka mackerel W/R in frozen glazed blocks

ABOUT

Atka mackerel is a schooling semi-demersal species with a distribution extending from the North Kuril Islands, Russia, throughout the Komandorskiye and Aleutian Islands, north to the Pribilof Islands, and eastward through the Gulf of Alaska to Southeast Alaska. From July to September Atka mackerel migrate from the shelf edge to shallow coastal waters (5-30 miles) to spawn.

A tasty white meat which can be used for smoking, surimi production, canning and as a “table fish”.

The fish is trawled in spring and autumn before and after spawning. 

Body length up to 38-44 cm, weight up to 1 kg - the majority of a catch will be in the range 600-800 g.

Nutrition (per 100g): Kcal - 101.8 , protein - 17.8 g, fat - 3.4 g,

Vitamins (per 100g): PP - 4,05 mg, C - 1 mg, B2 - 0,2 mg, B6 - 0,2 mg, B1 - 0,1 mg, A - 0,06 mg

Link to WIKI:

http://en.wikipedia.org/wiki/Atka_Mackerel

PACKING AND SIZE

Frozen glazed blocks 800x250x60 cm (11 kg), packed into PE bags, then into ‘sandwich bags’ with total weight at least 22kg each.