신선 고등어 미국 마켓 오버뷰 2026

하위 제품

신선 대서양 고등어, 신선 치목 고등어, 신선 인도 고등어, 신선 스페인 고등어

파생 제품

고등어 통조림, 건조 고등어, 냉동 고등어, 냉동 고등어 필렛

최종 업데이트

2026-05-10

서치 및 소싱 팀을 위한 핵심 요약

미국의 신선 고등어 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
미국에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
미국의 신선 고등어에 대해 수출 파트너 기업 0개와 수입 파트너 기업 6개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-05-10.

미국의 신선 고등어 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

미국의 신선 고등어에 대해 수입 파트너 기업 6개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 50.9%에서 샘플링되었습니다.

신선 고등어의 미국 샘플 수입 거래 및 가격 기록

미국의 신선 고등어 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

미국의 신선 고등어 샘플 수입 거래 단가(일자별): 2026-02-11: 2.89 USD / kg, 2026-02-11: 2.89 USD / kg, 2026-02-11: 2.89 USD / kg, 2026-02-09: 6.96 USD / kg, 2026-02-09: 25.53 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-02-11	TOT *** * * * *** **** ** * ** ***** * * ** ****** * ** * *** * * *************** * ******	2.89 USD / kg	(-)	(-)	-
2026-02-11	TOT* *** * * * *** **** ****** * ** * * * ** ****** * ********* * * * * * ** ****	2.89 USD / kg	(-)	(-)	-
2026-02-11	PO * *** * ** *** **** ****** * ** ***** * ** * ** ** ****** * **** **** * * *** ***** * * ******	2.89 USD / kg	(-)	(-)	-
2026-02-09	FRE *** **** * *** * **** *** *** * *****	6.96 USD / kg	(-)	(-)	-
2026-02-09	CHI** ******	25.53 USD / kg	(-)	(-)	-

미국 내 상위 신선 고등어 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 미국의 신선 고등어에 대해 추적되는 전체 수입 파트너 기업 6개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(미국)

최근 수입 거래: 2026-04-10

임직원 규모: 직원 1000명 초과

산업군: 식음료 서비스업식품 포장식품 제조

밸류체인 역할: 식품 제조유통 / 도매무역

(미국)

최근 수입 거래: 2026-04-10

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 5M - 10M

산업군: 식품 도매

밸류체인 역할: 유통 / 도매

(미국)

최근 수입 거래: 2026-04-10

산업군: 식음료 서비스업식품 제조

밸류체인 역할: 식품 제조유통 / 도매

(미국)

최근 수입 거래: 2026-04-10

매출액: 매출 USD 5M - 10M

산업군: 식품 제조식품 도매브로커 및 무역 대행

밸류체인 역할: 유통 / 도매무역

(미국)

최근 수입 거래: 2026-04-10

임직원 규모: 직원 1 - 10명

산업군: 어업 및 양식업음료 제조식품 제조

밸류체인 역할: 무역

(미국)

최근 수입 거래: 2026-04-10

임직원 규모: 직원 101 - 500명

매출액: 매출 USD 50M - 100M

산업군: 어업 및 양식업식음료 서비스업식품 제조

밸류체인 역할: 식품 제조농업 / 생산 / 가공 / 포장유통 / 도매

미국 수입 파트너 커버리지

6개 기업

수입 파트너 기업 수는 미국의 신선 고등어 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 미국에서 활동 중인 신선 고등어 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

Classification

Product TypeRaw Material

Product FormFresh

Industry PositionPrimary Fishery Product

Raw Material

Market

Fresh mackerel in the United States is supplied by a mix of domestic wild-capture fisheries (Atlantic and Pacific mackerel) and imports handled through FDA/CBP entry processes. As a scombrotoxin-forming fish group, mackerel is highly sensitive to time-temperature abuse, making rapid chilling and cold-chain discipline a primary market-access and quality requirement. U.S. market compliance is shaped by FDA seafood HACCP requirements and related importer verification obligations for imported fish and fishery products. Sustainability and availability are influenced by fishery management measures and stock status updates that can change with new NOAA assessments.

Market RoleDomestic producer and importer (mixed-supply consumer market)

Domestic RoleCommercially landed wild-capture seafood sold through domestic wholesale/retail and foodservice channels, alongside imported supply

Market Growth

SeasonalityMarket availability is supported by year-round distribution, but domestic landings can be seasonal depending on species and region; NOAA describes U.S. wild-caught Pacific mackerel availability as year-round but primarily in summer.

Specification

Primary VarietyAtlantic mackerel (Scomber scombrus)

Secondary Variety

Pacific chub mackerel / Pacific mackerel (Scomber japonicus)

Physical Attributes

Receiving checks and sensory examination are commonly used in FDA-recommended control strategies for scombrotoxin-forming fish (time-temperature abuse risk).

Compositional Metrics

Histamine testing can be used as part of control strategies for scombrotoxin (histamine) formation in susceptible fish species.

Packaging

Iced/refrigerated handling with documented time-temperature controls is emphasized for scombrotoxin-forming fish.

Supply Chain

Value Chain

Landing/harvest vessel handling → primary receiving (sensory/temperature checks; records) → chilled storage/transport → wholesale distribution → retail/foodservice

Temperature

Rapid chilling after death and maintaining cold temperatures are central controls to prevent scombrotoxin (histamine) formation in susceptible species.

Shelf Life

Cold-chain breaks can create irreversible food-safety risk because histamine, once formed, cannot be eliminated by cooking or freezing.

Freight IntensityHigh

Transport ModeMultimodal

Risks

Food Safety HighFresh mackerel is part of a fish group susceptible to scombrotoxin (histamine) formation under time-temperature abuse; once histamine forms it cannot be eliminated by cooking or freezing, creating a high-impact risk of illness, detentions, and recalls if cold-chain control fails.Implement FDA-recommended scombrotoxin controls: rapid chilling after harvest, documented time-temperature monitoring, harvest vessel records where relevant, receiving sensory/temperature checks, and risk-based histamine testing.

Regulatory Compliance HighImporters of fish and fishery products are subject to seafood HACCP importer verification requirements (21 CFR 123.12); missing or weak verification procedures and records can trigger holds, detentions, or refusal of admission during FDA import screening.Maintain written importer verification procedures and supplier documentation demonstrating processing in accordance with 21 CFR Part 123; align internal checklists with FDA import process steps and be ready to respond to documentation requests.

Sustainability MediumFishery availability and buyer acceptance can be affected by stock status and management changes. NOAA’s Atlantic mackerel stock status messaging has differed across updates (e.g., species science pages referencing earlier assessments versus later management-track updates affecting specifications), creating a practical risk of outdated assumptions in sourcing and marketing claims.Monitor NOAA Fisheries species science pages and the most recent management bulletins/specification actions; avoid making fixed sustainability claims without current, source-linked verification.

Logistics MediumFresh/chilled mackerel is highly perishable and sensitive to temperature excursions during loading, transshipment, and last-mile distribution; even short breaks can elevate histamine risk and cause quality downgrades or rejection.Use validated cold-chain SOPs (icing/refrigeration, continuous temperature logging, defined maximum exposure limits, and rapid corrective actions) and conduct pre-receipt verification at each handoff.

Consumer Health MediumConsumer guidance on mercury varies by mackerel type; FDA/EPA advice lists some mackerel (e.g., Atlantic mackerel, Pacific chub mackerel) as lower-mercury choices while listing king mackerel as a 'Choice to Avoid' due to highest mercury levels, creating reputational and labeling/species-identification risk if products are mislabeled or substituted.Ensure species identity and market-name labeling accuracy using FDA Seafood List guidance; avoid ambiguous labeling and maintain traceability to species and harvest area.

Sustainability

Stock status and catch-limit management for U.S. mackerel fisheries; NOAA publishes stock assessment updates that can change management specifications over time.
Small pelagic species can show climate/ocean-condition-driven variability (boom/bust cycles noted for Pacific mackerel), which can affect availability and pricing.

Labor & Social

For imported seafood, importers may face enforcement risk if goods are linked to forced labor in upstream supply chains; CBP can detain goods under 19 U.S.C. § 1307 through Withhold Release Orders and related mechanisms.

Standards

BRCGS Global Standard for Food Safety (GFSI-recognised CPO)
SQF (GFSI-recognised CPO)
IFS Food (GFSI-recognised CPO)
FSSC 22000 (GFSI-recognised CPO)

FAQ

What is the main food-safety risk for fresh mackerel in the U.S. market?Histamine (scombrotoxin) formation from time-temperature abuse is a primary risk for susceptible fish groups that include mackerel. FDA guidance emphasizes rapid chilling and documented temperature control because once histamine forms it cannot be removed by cooking or freezing.

If I import fresh mackerel into the United States, which FDA importer obligations matter most?Seafood is regulated under FDA’s seafood HACCP framework (21 CFR Part 123), including importer verification requirements for imported fish and fishery products (21 CFR 123.12). FDA’s FSVP rule includes an exemption pathway for fish and fishery products when the foreign supplier is required to comply with (and is in compliance with) 21 CFR Part 123, which makes 21 CFR 123.12 the key importer control point.

What labeling issues commonly matter for mackerel sold in U.S. retail channels?USDA AMS Country of Origin Labeling (COOL) covers wild- and farm-raised fish and shellfish at covered retailers, requiring origin disclosure. FDA also publishes guidance on acceptable seafood market names (the Seafood List), which is important to reduce species mislabeling and related compliance and consumer-trust risk.