As the golden autumn of October 2025 approaches, our company is preparing for an exciting journey across continents. On the evening of October 2, 2025, our dedicated team of three—Shirley, Hayley, and ULA—will depart for Germany to attend one of the most important food trade events in the world: the Anuga Food Fair in Cologne, held from October 4 to October 8, 2025.

​When it comes to seafood that’s affordable, nutrient-dense, and widely available, mackerel and sardines are two of the most discussed options. Both belong to the oily fish category, prized for their healthy fats, robust flavors, and versatility in cooking. For people seeking to improve their diet, lower their risk of heart disease, or simply enjoy delicious seafood, the question often arises: What’s better, mackerel or sardines?

When you think of canned fish, the first things that usually come to mind are tuna, sardines, or salmon. But there’s one underrated star that deserves much more attention: canned mackerel. Rich in flavor, loaded with nutrients, and surprisingly versatile, canned mackerel has been a staple in many parts of the world for decades. Yet in some regions, people are still discovering creative ways to incorporate it into everyday meals.

Canned fish products are a staple in global diets, providing protein, healthy fats, and essential nutrients in a shelf-stable, convenient form. Across Asia, Europe, and beyond, canned fish is not just a matter of nutrition—it is a cultural expression and a thriving industry. Consumers today encounter a wide array of fish species in cans, each with its own flavor profile, texture, nutritional value, and market positioning. Understanding these species helps not only buyers and traders but also ordinary consumers seeking to choose wisely at the supermarket.

Every year, from May 1st to August 30th is the Chinese fishing moratorium,which marks a significant period when the ocean takes a well-deserved break from human activity,allowing marine life to replenish and thrive. As the waters rest, it’s a vital time for those in the seafood industry to ensure consistent supply and maintain product quality for customers. At Amoytop, we’ve taken proactive measures to make sure our customers continue to enjoy high-quality canned fish products, even during this seasonal pause.

​Canned mackerel in brine is a popular product in the canned food aisle, known for its long shelf life, affordability, and versatility. As more people turn to convenient and nutritious food options, canned mackerel in brine has become a pantry staple for many. Whether you're an experienced home cook or someone looking to simplify meal preparation, mackerel in brine offers a wide range of possibilities. In this article, we will explore the many benefits of canned mackerel in brine, share helpful cooking tips, discuss storage advice, and highlight sustainability considerations when purchasing this product.

Canned mackerel in tomato sauce is one of those ingredients that might surprise you with its versatility and convenience. Perfect for busy days when you're craving something hearty yet quick, canned mackerel in tomato sauce is an essential pantry staple.

As the peak fishing season approaches, seafood enthusiasts and industry professionals alike are gearing up for one of the most exciting times of the year. This period is crucial for ensuring a bountiful supply of various fish species that end up on our tables, whether fresh or in convenient canned forms. Among the popular choices, canned mackerel, canned sardines, and canned tuna chunk are staples in many households due to their versatility, nutritional value, and long shelf life. In this article, we’ll explore the significance of the peak fishing season, the importance of sustainable fishing practices, and how this season impacts the availability and quality of these popular canned fish products.