Mackerel price rises to over $10,000 Real reason why Norwegian imported mackerel is so expensive

1. statistical indicators and market status of mackerel price increases

mackerel, traditionally the most familiar source of protein on the Korean table, has recently been experiencing a steep price increase that has led to it being dubbed the golden fish. the rising mackerel prices observed since late December 2025 suggest a structural crisis that goes beyond mere seasonal factors. in statistical terms, the average retail price of a large handful of imported salted mackerel reached 10,363 won, surpassing the 10,000 won mark for the first time ever. this is a surge of about 28.8% compared to 8,048 won in December 2024, just one year ago, and 1.5 times more expensive than 6,803 won two years ago.

the situation is similar for domestic mackerel. for fresh and chilled mackerel, the average retail price reached 4,689 won per fish, a 16.9% year-on-year increase, due to a shortage of fish. consumers are feeling the pinch of rising prices, seeing price tags of over 10,000 won every time they pick up two mackerels at a large supermarket. this phenomenon is closely linked to the surge in import prices, as shown in the table below.

category average in 2024 late 2025 to early 2026 percentage change unit price of imported frozen mackerel (per kg) 2.6 USD 3.3 USD 27.0% increase retail Price of Imported Salted Mackerel (1 hand) kRW 8,048 10,363 KRW 28.8% increase retail price of domestic chilled mackerel (whole) kRW 4,011 kRW 4,689 16.9% increase norwegian Mackerel National Quota (Tons) 215,000 tons 78,939 tons 63.3% decrease

2. ecological crisis of domestic mackerel and mechanisms of catch reduction

size and fat content are the most important factors for Korean consumers when choosing mackerel. medium to large-sized individuals weighing at least 300 grams are required to produce a meaty, savory flavor when grilled or stewed. however, the proportion of medium- to large-sized mackerel that we prefer has been sharply declining in recent years among the mackerel caught in domestic waters.

the underlying ecological cause of this decline is rising water temperatures due to climate change. mackerel spawn in warmer waters, primarily in the East China Sea or south of Jeju Island, and travel upwind in turbulent currents. in the past, the Korean coast served as a stopover point for them, providing an optimal environment for maturation, but recent excessive ocean temperatures have caused the mackerel's migratory path to shift northward or to spend less time off the Korean coast.

as a result, a large proportion of mackerel caught off South Korea's coast are now small, immature individuals, creating a vicious cycle of depleting stocks and lowering fishing productivity. this declining stock trend, observed since the late 2010s, is a key supply-side factor driving up mackerel prices.

3. norwegian mackerel supply imbalance and global quota disputes

as the productivity of domestic mackerel has declined, the South Korean market has increased its reliance on Norwegian mackerel, which grows in the cold North Atlantic Ocean and has a thick fat layer and uniform quality, accounting for 80-90% of the country's imports. but 2026 marks the year that the Norwegian supply chain was severely disrupted.

the International Commission for the Exploration of the Sea (ICES) has set a 2026 catch recommendation of 174,357 tons to protect North Atlantic mackerel stocks. this is a nearly 70% cut from the 2025 recommendation of 566,958 tons. it follows warnings that mackerel recruitment - the influx of young individuals - is at a multi-year low, and that existing fishing intensity is beyond sustainable levels.

norway, the UK, the Faroe Islands, and other coastal states agreed to a total allowable catch (TAC) of 299,010 tons, higher than ICES' recommendation to ensure the livelihood of their fishermen, but even that is a far cry from the nearly one million tons they used to catch. norway's national quota is set to plummet from 215,000 tons in 2024 to 79,000 tons in 2026, making it difficult to secure exports to South Korea. the sharp contraction in supply is the strongest driver of mackerel price growth.

4. macroeconomic pressures correlate with exchange rates and import prices

in addition to the supply chain crisis, macroeconomic conditions in South Korea are also driving mackerel prices higher. in early 2026, the won-dollar exchange rate exceeded 1460 won, directly impacting import unit costs. since imported mackerel is paid for in dollars, an increase in the exchange rate increases the cost in won that domestic importers have to pay, which is immediately reflected in the retail price.

in fact, the import price index has been rising for six months in a row, as local Norwegian export prices have risen and the exchange rate has added to the increase. even though international oil prices have fallen, the exchange rate is offsetting this and pushing up prices, which is exerting upward pressure on consumer prices and putting more pressure on people's pocketbooks. with the high exchange rate expected to be prolonged, it is unlikely that imported mackerel prices will recover to previous levels for some time.

5. the irony of export markets The popularity of small mackerel in Africa

in contrast to the struggles of medium and large mackerel prices domestically, exports of small mackerel from South Korea are reaching record levels. as of 2023, the value of frozen mackerel exports increased 63% year-on-year to US$166.6 million.

the main destinations for exports are three African countries - Ghana, Nigeria, and Côte d'Ivoire - accounting for 60 to 70 percent of total exports. there's an interesting culinary and international context behind this.

1. the impact of international politics: Trade sanctions due to the Russian-Ukrainian war and the aftermath of Japan's polluted water discharge have led African countries to turn to Korean seafood as an alternative to the Russian and Japanese seafood they were previously importing.

2. differences in food culture: While Koreans love large mackerel for grilling, Africans are more accustomed to smoking fish for cooking. smaller and cheaper mackerel are better suited to smoked dishes, so small mackerel that were once processed for feed in Korea are now treated as a prized national fish.

this asymmetrical supply and demand structure is behind the rising price of mackerel, with the small size that domestic consumers are unwilling to pay for being exported and the medium and large size that we want being imported at a high price.

6. mackerel's nutritional value and health benefits

what makes it hard to give up mackerel, despite the price increase, is its irreplaceable nutritional content. Mackerel is a treasure trove of the omega-3 fatty acids EPA and DHA.

ingredient Name key Benefits characteristics EPA improves vascular health, reduces inflammation

lowers triglyceride and cholesterol levels

DHA maintains brain function, promotes memory

helps build brain cell membranes and prevent dementia

vitamin A boosts immunity, eye health

prevents respiratory illnesses and relieves dry eyes

vitamin D bone health, calcium absorption

strengthens bone density and prevents osteoporosis

selenium antioxidant, anti-aging

promotes resistance to viruses

a half serving of mackerel (about 70 grams) contains about 1800 mg of omega-3s, which is much more absorbable and potent than plant-based sources. it has been proven to have a number of clinical benefits, including reducing mortality in patients with myocardial infarction and reducing the risk of premature birth. therefore, even with the rising price of mackerel, it is recommended to maintain adequate intake for good health.

7. an expert's guide to choosing and preparing mackerel

the higher the price, the more important it is to be discerning in choosing a good product. this is because less fresh mackerel will have a fishy flavor and less nutritional value.

7.1 How to choose fresh mackerel

first, check the eyes: clear, transparent, and bulging are fresh, while cloudy, reddish ones should be avoided. next, the belly area should feel springy when pressed and the flesh should be firm. the gills should be a vibrant bright red color, and keep an eye out for them as they will turn reddish brown or black over time.

7.2 Fishy odor removal and storage tips

the fishy flavor of mackerel is at its worst when moisture on the surface comes into contact with oil. soaking them in rice water for 10 to 15 minutes before cooking will effectively remove trimethylamine, which is responsible for the fishy flavor. a light sprinkling of salt will also firm up the flesh, and osmotic pressure will draw out the fishy moisture. thoroughly drain any leftover mackerel, wrap it individually in plastic wrap, and freeze it, but it's best to consume it within two months.

8. smart mackerel recipes using an airfryer

many families nowadays prefer to use an air fryer to avoid odors and oil splatter. to bake mackerel in an airfryer, cook it between 180 and 200 degrees for about 15 to 20 minutes to get a crispy exterior and moist interior. adding lemon slices to the mix or sprinkling lemon juice on top after cooking will cut through the fishy odor and enhance the flavor. if the airfryer has an odor, add tangerine peel or lemon after cooking and run it for 3 minutes to remove it.

9. government's price stabilization measures and outlook for the second half of 2026

in response to the rising price of mackerel, the government is taking all-out efforts through inter-ministerial cooperation. the Ministry of Fisheries and Aquaculture has released 2,000 tons of government stockpiles to the market ahead of the January 2026 New Year holidays, and is working with hypermarkets to offer discounts of 30-50%. it also expanded the volume subject to quota tariffs to 20,000 tons, doubling from the previous year, to diversify importers from the UK and Chile, away from Norway.

in the mid- to long-term, the government plans to inject KRW 7 trillion into the marine fisheries budget to promote smart aquaculture technologies that are resistant to climate change and improve the distribution structure of seafood to minimize price volatility. however, due to the decrease in North Atlantic fishing quotas and ongoing extreme weather events such as El Niño, the upward trend in mackerel prices is likely to remain moderate until the second half of 2026.

FAQ: Answers to your questions about rising mackerel prices

Q1. Why are imported mackerel prices sometimes higher than domestic prices?

A1. This is because most of the large, oily, medium to large-sized mackerel preferred by domestic consumers comes from Norway. The recent 70% cut in Norwegian quotas, coupled with a rising exchange rate, has increased the scarcity of imported large-sized mackerel.

Q2. How can I distinguish Norwegian mackerel from domestic mackerel?

A2. You can tell by looking at the stripes on the back. the Norwegian stripes are thick and have a very clear blue color, while the domestic stripes are thin, fuzzy, and intricate.

Q3. Can I buy frozen mackerel and keep it for a long time now that prices have gone up?

A3. Frozen mackerel will lose its flavor and nutrition over time as the fat goes rancid. we recommend eating it within a month, maximum two months, and packaging should minimize air contact.

Q4. Is Chilean mackerel as good as Norwegian mackerel?

A4. Chilean mackerel has the advantage of being 20-30% cheaper than Norwegian mackerel. taste differences may vary from person to person, but it is a good value for money option as many large supermarkets are now offering it as an alternative to Norwegian.

Q5. How do you control the fishy flavor when cooking mackerel?

A5. It's important to put the radishes on the bottom, top with the onions and marinade, and not open the lid very often during the cooking process. adding plenty of green chilies and scallions at the end will effectively control the fishy odor.

conclusion and suggestions

the rising price of mackerel is a complex phenomenon that is a result of the global crisis of climate change, resource conflicts between countries, and macroeconomic variables. the scarcity of mackerel, once the national fish, reminds us of the importance of managing our fisheries resources. consumers need to be wise to take advantage of stockpile discounts and diversify their imports to reduce the burden on their pockets. governments will also need to look beyond short-term price control schemes and focus their policy efforts on building fisheries ecosystems that adapt to climate change, so that mackerel remains a familiar fish for future generations.

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