Classification
Product TypeRaw Material
Product FormFrozen
Industry PositionPrimary Fishery Product
Raw Material
Commodity GroupSmall pelagic marine finfish
Scientific NameDecapterus spp. and Trachurus spp. (family Carangidae)
PerishabilityHigh
Growing Conditions- Wild-caught marine pelagic species (schooling fish), typically harvested in coastal and offshore pelagic fisheries
Main VarietiesScads (Decapterus spp.), Jack/horse mackerel (Trachurus spp.)
Consumption Forms- Whole frozen for retail and foodservice cooking
- Secondary processing into prepared products where buyer specifications and regulations allow
Grading Factors- Size band / count
- Presentation (whole-round; other presentations where specified by buyer)
- Temperature history and maintenance at frozen temperatures (e.g., -18°C reference)
- Glazing/pack integrity to prevent dehydration (freezer burn)
- Defects and damage (bruising, broken bellies, excessive dehydration)
Market
Frozen scad in international trade is typically handled as whole frozen small pelagic fish, commonly marketed under scad (Decapterus spp.) and jack/horse mackerel (Trachurus spp.) groupings rather than a single universally consistent species label. In HS-based trade statistics, Trachurus spp. is explicitly identified under HS 030355, while other frozen small pelagics—including scads—are frequently captured under residual “frozen fish, n.e.c.” groupings such as HS 030359/030389 depending on HS revision and national tariff extensions. Supply availability is structurally exposed to capture-fishery variability and management decisions (e.g., South Pacific jack mackerel governance under SPRFMO), which can tighten or expand exportable volumes. Codex guidance anchors frozen-fish handling expectations (notably maintaining frozen product at -18°C or colder and the use of glazing to limit dehydration), making cold-chain performance a central trade determinant.
Market GrowthNot Mentioned
Major Producing Countries- 칠레Key coastal state in the South Pacific jack mackerel (Trachurus murphyi) fishery managed under SPRFMO conservation and management measures.
- 에콰도르Coastal state referenced in SPRFMO jack mackerel (Trachurus murphyi) management framework for fisheries in areas under national jurisdiction with express consent provisions.
- 러시아Flag state with vessels documented by SPRFMO as actively fishing and/or transshipping in the Trachurus murphyi fishery in the Convention Area (year-specific vessel activity lists).
- 대한민국Flag state with vessels documented by SPRFMO as actively fishing in the Trachurus murphyi fishery in the Convention Area (year-specific vessel activity lists).
Specification
Major VarietiesChilean jack mackerel (Trachurus murphyi), Atlantic horse mackerel (Trachurus trachurus), Mackerel scads / round scads (Decapterus spp.)
Physical Attributes- Small pelagic fish typically traded whole-round; appearance and integrity (skin/scales, bruising, broken bellies) affect buyer acceptance
- Glazing is commonly used on frozen fish to reduce surface dehydration and quality loss
Compositional Metrics- Fat content and eating quality can vary seasonally in small pelagic fish, affecting processing yields and sensory profile
Grades- Commercial grading commonly differentiates by size bands, presentation (whole-round vs. headed-and-gutted where applicable), and defect tolerance (e.g., dehydration/freezer burn)
Packaging- Frozen product is commonly packed in lined cartons/master cartons for cold-chain distribution; glazing and robust packaging are used to limit dehydration during storage and transit
ProcessingDehydration (“freezer burn”) is a key quality risk if glazing/packaging and frozen storage temperatures are not maintained
Supply Chain
Value Chain- Capture (purse seine/trawl depending on fishery) → onboard chilling/freezing → grading/sorting → glazing → carton packing → frozen storage → reefer transport → wholesale cold store → retail/foodservice or secondary processing
Demand Drivers- Cost-competitive animal protein for price-sensitive markets
- Use as a whole-fish staple and as a raw material for downstream processing (where buyer specifications allow)
Temperature- Frozen fish should be maintained at -18°C or colder through storage, transportation, and distribution to protect quality and safety
Risks
Fisheries Management And Stock Variability HighSupply is fundamentally constrained by wild-capture stock availability and management controls. In the South Pacific, the jack mackerel (Trachurus murphyi) fishery is subject to SPRFMO conservation and management measures and scientific assessment, meaning allowable catches and operational rules can change and rapidly tighten exportable volumes and trade availability.Diversify approved origins/species groupings (Trachurus vs. Decapterus where acceptable), track RFMO decisions and scientific updates, and contract with flexibility for quota-driven supply shocks.
Illegal Unreported And Unregulated Fishing MediumIUU fishing can undermine legal supply chains, distort pricing, and create compliance exposure for importers (documentation, legality, and chain-of-custody challenges), particularly in high-volume small pelagic segments.Require verifiable catch documentation and vessel identity checks, align procurement with RFMO/national measures, and strengthen traceability and audit requirements.
Cold Chain And Quality Loss MediumFrozen fish quality can degrade through temperature abuse and dehydration during storage and transit. Codex guidance highlights -18°C as a reference frozen temperature and notes dehydration/freezer burn risks when product is not properly glazed, packaged, or stored.Enforce continuous temperature monitoring, verify glazing/pack integrity, and audit cold stores and reefer setpoints/records end-to-end.
Labor And Human Rights MediumThe fisheries sector can carry elevated risks of forced labour and human trafficking, with migrant workers particularly vulnerable and abuses linked to broader fisheries crime in some contexts.Adopt credible social compliance standards, require vessel/crew welfare due diligence, and prioritize suppliers operating under enforceable labour frameworks (e.g., alignment with ILO instruments).
Sustainability- Capture-fishery sustainability and quota governance for small pelagics
- Illegal, unreported and unregulated (IUU) fishing and traceability risk
- Ecosystem sensitivity: small pelagics are foundational forage species in many marine food webs, increasing scrutiny on management outcomes
Labor & Social- Forced labour and human trafficking risks in parts of the global fishing sector, especially where oversight is weak and transshipment/long voyages increase worker vulnerability
- Occupational safety risk in capture fisheries and at-sea work
FAQ
Which HS codes are commonly relevant when analyzing global trade in frozen scad and related products?For HS-based analysis, UN Statistics Division definitions explicitly identify HS 030355 for frozen jack and horse mackerel (Trachurus spp.). For frozen fish not elsewhere specified—including cases where scads (Decapterus spp.) are not separately broken out—residual groupings such as HS 030359 (HS 2017) and HS 030389 (HS 2012) are commonly used, with the exact mapping depending on HS revision and national tariff extensions.
What frozen storage/transport temperature is generally referenced for frozen fish in international guidance?Codex guidance for fish and fishery products references maintaining frozen fish at -18°C or colder through transportation, storage, and distribution as a key condition for preserving quality and controlling deterioration risks.
Who manages the South Pacific jack mackerel (Trachurus murphyi) fishery that can feed into global frozen scad/horse mackerel supply chains?The South Pacific Regional Fisheries Management Organisation (SPRFMO) maintains conservation and management measures (CMM 01) specifically for Trachurus murphyi (jack mackerel), including rules and reporting frameworks that influence how the fishery operates and how supply can vary over time.