Premium Seafood from Scotland

Under the support of Scottish Development International (SDI), Aeon-affiliated seafood sections are continuing their campaign this year to promote the appeal of Scottish mackerel. The presence of Scottish mackerel, or "Scott Mackerel," has notably increased in retail stores. The fishing season for Scottish mackerel typically runs from September to around January of the following year. Its primary fishing grounds are located in two areas: the western North Atlantic and the North Sea. In September, mackerel move from the western North Atlantic into Scottish waters, then migrate southward, reaching the Bay of Biscay by March. Mackerel caught in the western North Atlantic between September and January are known for their excellent flesh quality and rich, high-grade fat content. While both trawling and purse seining methods are used for fishing, in recent years, differences in the quality of the fish's flesh between these methods have reportedly diminished. More recently, possibly influenced by changes in seawater temperature, mackerel tend to migrate into British waters earlier than previously. This allows for large, fattier mackerel to be landed directly offshore, facilitating processing while maintaining optimal freshness. The volume of Scottish mackerel in the Japanese market has experienced substantial growth, increasing from approximately 2,000 tons in fiscal year 2020 to an impressive 17,650 tons in fiscal year 2025. Concurrently, the import value has expanded significantly, from 0.76 billion yen in FY2020 to 11.4 billion yen in FY2025. Over this period, Scottish mackerel's market share in Japan has risen from less than 2% to approximately 20%, firmly establishing its position in the market. Beyond seafood, Scotland's other major claim to fame is its globally acclaimed traditional Scotch whisky. A wide array of celebrated whiskies, including single malts, grains, and blends, are available, captivating whisky enthusiasts. Stephen Baker, Scotland Government Special Envoy for Trade and Investment in Japan, commented, "While Scotland's whisky is world-famous, seafood is also a critically important industry. I am extremely pleased that Aeon is once again undertaking the promotion of mackerel. I am delighted that the pairing of Scotch whisky and Scottish mackerel, which was introduced during Minister Richard Lochhead's visit to Japan last year, has already been realized in this current initiative. I hope that the people of Japan will have the pleasure of enjoying this pairing at home, just as the people of Scotland do." A photograph depicts Baker, Scotland Government Special Envoy for Trade and Investment in Japan (left), and Senior Commercial Officer Yoshida (center) promoting mackerel, while Chanel Nakamura, Sales Executive at Brave New Spirits, introduces whisky as a pairing. Keigo Yoshida, Senior Commercial Officer (Food and Beverages) at SDI, further explained, "The enjoyment of a meal is maximized through the pairing of food and beverages. Scotland is one of the few countries that can effectively promote itself through such pairings. Just as countries known for fine wine often boast delicious cuisine, Scotland, home to the world's most highly regarded whiskies, also possesses a very high standard of food. This time, we focused on mackerel, a familiar fish in Japan, and proposed a pairing of rich, fatty Scottish mackerel with whisky. While delicious on its own, pairing it can double or even triple its appeal." Additionally, Kanejo Osaki Co., Ltd. (Choshi City, Chiba) has introduced a new, smaller-sized addition, "Oujisaba" (皇子鯖), to its popular line of Scottish mackerel products, which includes "Rokusu Salted Mackerel" (using Rokusu salt) and the larger "Daiosaba." These products are sold nationwide at Aeon Retail and continue to highlight the superior quality of Scottish mackerel.