Chilean jack mackerel (Trachurus murphyi) is a naturally caught pelagic fish abundant in the South Pacific and is imported into Japan mainly as frozen fillets or whole fish. Its flesh has a moderate fat content and a rich umami flavor, making it suitable for a wide range of preparations such as grilled fish, frying, nanbanzuke (marinated dishes), and simmered dishes. With stable pricing and the ability to supply large quantities, it is in high demand for school lunches, restaurant chains, and products for mass retailers. In recent years, improvements in freshness preservation technology have expanded its use as sushi or sashimi, making it an affordable and popular choice among bluefish. It is also rich in healthy DHA and EPA, adding to its nutritional appeal.