The processing steps for frozen Pacific mackerel HGT:

Raw material selection: Choose fresh Pacific mackerel of similar size.

Head, gut, and tail removal: Use scissors or other cutting tools to cut off the head, remove the internal organs, and cut off the tail.

Cleaning: Wash the fish with clean water to remove surface impurities, blood clots in the abdominal cavity, and intestinal glands.

Freezing: After cleaning, freeze the fish. The freezing method can be blast quick freezing (BQF) or IQF, and the specific operation should meet the relevant freezing process requirements to ensure the quality of the frozen product.