Norwegian Mackerel Guide

Mackerel is caught in the wild. After that, processing plants purchase the fish via an e-auction. Light processing is typically made in Norway. After that, the product is then exported. It could go further processing near the final destination countries, such as China, which then re-exports to Japan and Korea. 

According to Norway Statistics, in 2022, Norway's exports of frozen mackerel (HS Code 030354) totaled 322 thousand mt with a total worth of NOK 5.82 billion. In terms of volume, exports were down 13% year-over-year (YoY), while in terms of value, exports rose by 6% YoY. Value rose despite a decline in volume as the average unitary value (or export price) was NOK 18.04/kg in 2022, which was 21% higher compared to the previous year.

In 2022, China became the largest destination, topping Japan and Korea, with 18% of the total volume exported from Norway. Exports to China rose 16% YoY. China was followed by Japan, with 17% of the total volume. Japan also increased its share from a previous 14% as exports to this destination climbed 3% YoY. Meanwhile, exports to Korea totaled 12% of the total, down from a previous 14%, as exports to this destination declined by 21% YoY.

Norway's exports of mackerel consist in common Atlantic mackerel, and most of it is exported frozen and weighing less than 600 grams per unit. Small amounts of fresh mackerel or frozen mackerel weighting above 600 grams are also exported. Norway also exports small amounts of frozen jack and horse mackerel. 

According to Norway's Institute of Marine Research, mackerel is mostly fished along the Norwegian coast, in both the North Sea and the Norwegian Sea. It is also fished in the Skagerrak (South of Norway). It is fished from May to November, with most of the catch occurring in Autumn. 

According to the Norwegian Seafood Council (NSC), which is a public company owned by the Norwegian Ministry of Trade, Industry, and Fisheries, the exporter must register with the NSC to export fish from Norway. The NSC provides the registration form.

After completing the registration form, exporters must pay an annual registration fee of NOK 15,000. First-time registrants must pay NOK 30,000 which are the fees for a two-year period.

The time of registration is approximately one week. 

The exporter must cover an export tax which consists in 0.8% of the FOB value for mackerel, according to Norwegian mackerel. 

According to a reference paper by the Torry Research Station (now UK DEFRA), mackerel are fatty fish and are not normally gutted at sea; therefore, mackerel spoil quickly unless they are chilled immediately after catching and kept chilled. Mackerel with a fat content of about 10 percent will develop odors after 1-2 days at 10°C, will be soft and spoiling rapidly after 3 days, and will be putrid after 5-6 days; fish with a higher fat content spoil even faster. Mackerel of medium fat content stowed in ice or in refrigerated seawater immediately after capture will keep in good condition for 4-5 days. Stale or noticeably spoiled mackerel should not be used for processing. The signs of stale fish are as follows:

• Eyes are sunken, cloudy, and discolored red or brown.
  

• The skin has lost bloom, and its colors have lost intensity and brilliance, giving a washed-out appearance.
  

• Gills are dark red or brown, and a dark blood red mucus oozes from the gill covers.
  

• The odor of the gills and body is sour, sweaty, or strongly oily; sometimes a smell of ammonia is also present.
  

Mackerel for freezing should be chilled immediately after capture and frozen within 24 hours; mackerel with high-fat content should preferably be frozen within 12 hours. Frozen mackerel, properly glazed and kept in cold storage at -30°C, will keep in good condition for at least 6 months. Cold storage life can be extended up to 1 year when mackerel are packed in polyethylene bags that are topped up with water and frozen in vertical plate freezers. The block is doubly protected against deterioration in-store by the encasing ice and by the packaging. Gutting before freezing is not necessary, and maybe a disadvantage.

• Customs Declaration (cleared)

• Invoice

• Shipping Documents

• Registration at the Norwegian Seafood Council 

• Other Permits