상위 제품
신선 고등어
파생 제품
냉동 치목 고등어, 냉동 치목 고등어 필렛
최종 업데이트
2026-05-10
서치 및 소싱 팀을 위한 핵심 요약
- 신선 치목 고등어 마켓 커버리지는 13개 국가에 걸쳐 있습니다.
- 이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 25개와 수입업체 37개가 색인되어 있습니다.
- 606건의 공급업체 연계 거래가 상위 3개 국가에 걸쳐 요약되어 있습니다.
- 현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
- 도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
- 이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
- 페이지 데이터 최종 업데이트일: 2026-05-10.
신선 치목 고등어에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 3개 국가에 걸친 공급업체 연계 거래 606건을 분석하고, 월간 단가 벤치마크로 신선 치목 고등어의 수출 경쟁력과 소싱 리스크를 추적하세요.
신선 치목 고등어 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
신선 치목 고등어의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
신선 치목 고등어의 YoY 변동 상위 국가는 인도 (-30.4%), 일본 (+12.0%)입니다.
신선 치목 고등어 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 신선 치목 고등어 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 신선 치목 고등어 거래 단가가 있는 국가는 일본 (22.71 USD / kg), 인도 (3.21 USD / kg)입니다.
| 국가 | 전년 대비 변화 | 거래 건수 | 2025-06 | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 인도 | -30.4% | 96 | 3.83 USD / kg (346 kg) | 4.69 USD / kg (471.91 kg) | 2.46 USD / kg (1,800 kg) | 2.73 USD / kg (1,110.54 kg) | 2.92 USD / kg (1,783.82 kg) | 3.21 USD / kg (5,403 kg) | ||||||
| 일본 | +12.0% | 509 | 23.99 USD / kg (333.83 kg) | 26.75 USD / kg (278.97 kg) | 23.79 USD / kg (290.95 kg) | 22.57 USD / kg (319.82 kg) | 23.02 USD / kg (285.09 kg) | 22.71 USD / kg (218.32 kg) | ||||||
| 스페인 | - | 1 | - (-) | - (-) | - (-) | - (-) | 0.54 USD / kg (14,295 kg) | - (-) |
신선 치목 고등어 Global Supply Chain Coverage
62개 기업
신선 치목 고등어에 대해 수출업체 25개와 수입업체 37개가 매핑되어 있습니다.
수출업체와 수입업체는 Tridge 공급망 인텔리전스의 기업 프로필 및 분석을 활용해 신선 치목 고등어 거래 상대를 식별하고, 시장 도달 범위를 벤치마킹하며, 시장별 아웃리치 우선순위를 정할 수 있습니다.
신선 치목 고등어의 국가별 글로벌 도매 공급가 추이
신선 치목 고등어 국가별 월간 도매 공급가 요약
신선 치목 고등어의 수출 및 소싱 의사결정을 위한 국가별 월간 도매 단가 벤치마크입니다.
2025-11 기준, 노출 가능한 신선 치목 고등어 도매 단가가 있는 국가는 일본 (10.45 USD / kg), 대한민국 (2.98 USD / kg)입니다.
| 국가 | 2025-06 | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 브라질 | 1.91 USD / kg | 1.89 USD / kg | 2.25 USD / kg | 2.16 USD / kg | 2.32 USD / kg | - | ||||||
| 일본 | 8.01 USD / kg | 8.85 USD / kg | 9.17 USD / kg | 9.16 USD / kg | 10.03 USD / kg | 10.45 USD / kg | ||||||
| 대한민국 | 2.72 USD / kg | 2.71 USD / kg | 2.64 USD / kg | 2.73 USD / kg | 2.70 USD / kg | 2.98 USD / kg |
신선 치목 고등어 주요 수출국별 도매 가격 경쟁력
신선 치목 고등어의 상위 수출국 3개 전반의 도매 가격 범위와 전년 대비 변화를 비교해 공급업체 가격 경쟁력을 벤치마킹하세요.
최신 신선 치목 고등어 도매 수출 가격 업데이트
최신 5건의 신선 치목 고등어 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
| 일자 | 항목명 | 단가 (USD) | |
|---|---|---|---|
| 2026-04-01 | Pei** ** **** ****************** ********** * ******* *********** ********** *** | 2.55 USD / kg | |
| 2026-04-01 | さば * *** ** **** *** *** ** | 9.75 USD / kg | |
| 2026-04-01 | さば * *** ** **** *** *** ** | 3.61 USD / kg | |
| 2026-04-01 | (선)*** *** * **** ****** | 2.87 USD / kg | |
| 2026-04-01 | (선)*** *** * **** *** | 3.44 USD / kg |
Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Fishery Product
Raw Material
Commodity GroupSmall pelagic marine fish (Scombridae)
Scientific NameScomber japonicus
PerishabilityHigh
Growing Conditions
- Wild-capture marine species
- Pelagic-neritic habitat; oceanodromous schooling behavior
- Occurs broadly in temperate to subtropical waters; reported depth range approximately 0–300 m
Main VarietiesPacific chub mackerel (Scomber japonicus)
Consumption Forms
- Fresh/chilled whole fish (round) and basic dressed forms
- Frozen whole fish and fillets
- Processed products (e.g., canned mackerel) depending on market and supply conditions
Grading Factors
- Freshness/condition (sensory indicators such as odor, gill appearance, flesh firmness)
- Size/weight and uniformity
- Physical damage (bruising, gaping, belly burst)
- Time–temperature history and icing effectiveness
Market
Fresh chub mackerel (Scomber japonicus) is a wild-capture small pelagic fish with major fisheries concentrated in the Northwest Pacific and additional supply from the eastern Pacific. Because it is highly perishable and subject to rapid quality loss and histamine risk when temperature control fails, truly “fresh/chilled” trade tends to be more regional than frozen or processed mackerel trade. Supply availability and pricing can shift quickly due to stock variability, ocean/climate conditions, and fishery management measures (e.g., seasonal controls and catch limits in some management areas). Market access and reputation risks are also shaped by traceability, IUU-fishing controls, and labor-rights scrutiny in parts of the global fishing sector.
Market GrowthNot Mentioned
Major Producing Countries
- 중국Key fishing nation for chub mackerel in the Northwest Pacific (including NPFC Convention Area and adjacent waters).
- 일본Major Northeast Asian producer/consumer market; chub mackerel is an important commercial species in regional fisheries.
- 러시아Important producer in the Northwest Pacific and NPFC-related fisheries for chub mackerel.
- 대한민국Important commercial species in Korean waters; catches and management (e.g., TAC/closures) are material to regional supply.
- 미국Producer in the eastern Pacific; Pacific mackerel (Scomber japonicus) is assessed and managed in U.S. West Coast fisheries.
Specification
Major VarietiesScomber japonicus (Pacific chub mackerel)
Physical Attributes
- Small pelagic, schooling marine fish; typically traded as whole fish (round) in fresh/chilled channels.
- Quality is strongly influenced by time–temperature control and handling damage (bruising, gaping, belly-burst).
Compositional Metrics
- Histamine (scombrotoxin) formation risk under time/temperature abuse is a key buyer and regulator concern for scombroid species such as mackerel.
Grades
- Freshness and condition grading commonly relies on sensory freshness indicators (odor, gill appearance, flesh firmness), cleanliness, and temperature history, aligned to HACCP-based controls.
Packaging
- Fresh/chilled whole fish commonly packed in insulated containers with food-grade liner and sufficient ice to maintain near-melting-ice temperatures through distribution.
- Clear lot identification/traceability labeling (vessel/landing date/area where required) is commonly requested in international and modern retail supply chains.
ProcessingBeyond fresh/chilled trade, mackerel is commonly marketed as frozen (whole/fillets) and processed forms (e.g., canned), which materially extend shelf life and broaden tradable distances.
Supply Chain
Value Chain
- Capture fishing (often purse seine/trawl depending on fishery) → landing/auction → rapid chilling/icing → grading → chilled distribution to wholesale/retail/foodservice
- For longer-distance trade: strict cold-chain logistics and faster routing (short-sea, refrigerated trucking, or air for premium/urgent shipments) to protect freshness and manage histamine risk
Demand Drivers
- Affordable pelagic protein demand across fresh, frozen, and processed channels
- Stable demand from processing (including canning) can absorb supply when fresh-market logistics are constrained
Temperature
- Rapid chilling and continuous cold-chain control are critical for safety and quality; chilling aims for fish temperatures approaching melting ice.
- Chilled storage guidance for fishery products emphasizes tight time–temperature control to minimize deterioration and food safety hazards.
Shelf Life
- Fresh/chilled shelf life is short and highly sensitive to temperature abuse; buyers often require documented time–temperature controls to reduce decomposition and histamine risk.
Risks
Climate And Stock Variability HighChub mackerel supply can change rapidly due to climate/ocean variability and stock dynamics typical of small pelagic fisheries, and management actions (e.g., seasonal controls and catch limits in some jurisdictions) can tighten availability quickly—disrupting fresh-market continuity and raising price volatility.Diversify origins and product forms (fresh + frozen), maintain flexible procurement windows, and monitor RFMO/national management updates and ocean-condition indicators relevant to key fisheries.
Food Safety HighMackerel is a recognized higher-risk species group for histamine (scombrotoxin) formation when time–temperature control fails, creating rapid food-safety, recall, and border-rejection risks in fresh/chilled channels.Require HACCP-based controls, documented chilling practices, and verification programs for time–temperature management from harvest through distribution.
IUU Fishing And Traceability MediumIUU fishing undermines stock sustainability and can trigger seizures, port denials, or import restrictions; weak documentation and opaque transshipment chains elevate the risk of non-compliant product entering trade.Strengthen catch documentation, use port-state-measures-aligned suppliers, and implement traceability and due-diligence checks (including vessel identity and landing verification) for higher-risk routes.
Labor Rights MediumSeafood supply chains can be exposed to labor abuses at sea (including forced labour and trafficking) in some contexts, creating legal, reputational, and buyer-compliance risks even when the product itself is otherwise legal and safe.Adopt human-rights due diligence for fishing supply chains, require credible labor standards and grievance mechanisms, and prioritize sourcing from fisheries and fleets with stronger oversight and transparency.
Sustainability
- Stock sustainability and management measures (catch limits, seasonal controls) can constrain supply and increase price volatility.
- Climate-driven oceanographic variability can shift distribution and recruitment for small pelagic species, affecting availability across seasons and regions.
- IUU fishing risk and associated market-access controls (port state measures, documentation) can disrupt trade flows.
Labor & Social
- Forced labour and human trafficking risks have been documented in parts of the global fishing sector, especially where recruitment, oversight, and at-sea working conditions are weak.
- Fisher safety risks are structurally high in commercial fishing, increasing buyer scrutiny and due-diligence expectations.
FAQ
Why is strict chilling essential for fresh chub mackerel trade?Fresh chub mackerel can lose quality quickly if it is not rapidly chilled and kept cold throughout transport and storage. It is also part of a species group where histamine (scombrotoxin) can form under time/temperature abuse, creating serious food-safety and border-rejection risks.
What is the biggest global risk that can disrupt chub mackerel supply?The most critical risk is climate and stock variability typical of small pelagic fisheries, combined with fishery management actions such as seasonal controls and catch limits. These factors can tighten availability quickly, which is especially disruptive for fresh/chilled supply chains with limited shelf life.
What social compliance issues should buyers consider in wild-capture fish supply chains?International bodies have documented that forced labour and human trafficking can occur in parts of the fishing sector, particularly where recruitment and oversight are weak. Buyers commonly respond with stronger due diligence on vessel practices, traceability, and labor standards expectations alongside traditional food-safety and legality checks.
Sources
신선 치목 고등어 공급업체, 수출 흐름, 가격 데이터 국가 커버리지
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