Soft-bone mackerel

Most of the mackerel which Thai people consume has been imported from Indonesia, Myanmar and Vietnam has a salty taste. That is not much to the liking of Thai consumers who are increasingly more health conscious. That gives rise to the concept of Thai mackerel product from Mae Klong that has been steamed at a temperature of 100 degrees Celsius to soften the bones, allowing consumers, especially children and the elderly, to enjoy the fresh taste of mackerel, without being wary of fish bones.