Makayabu — Salted pollock and the African market in Europe

What is Makayabu? Makayabu is the most widespread commercial name for dried salted pollock, produced from Pollachius virens (also known as saithe or coalfish). It is a North Atlantic gadoid fish with curing characteristics similar to those of cod, but with a distinct organoleptic profile — more intense flavour, darker muscle colour, and more fibrous texture after soaking and cooking. In the ethnic salted fish market, Makayabu occupies a central position, constituting a high-turnover product at specialist retail points serving African communities in Europe — particularly from the Democratic Republic of Congo, Nigeria, Angola, Cameroon and other West and Central African countries. Origin and production Makayabu marketed in Europe is almost exclusively of Norwegian or Icelandic origin, produced from saithe (Pollachius virens) caught in North Atlantic waters. The curing process — salting followed by drying — is identical to that used for cod, but saithe's lower fat content results in a drier and more compact final product. It is important to distinguish Makayabu from haddock (Melanogrammus aeglefinus), also sold salted in the African market but with a milder flavour and lighter colour — two distinct products with different commercial uses and prices. African communities and gastronomic uses In the gastronomic tradition of Central and West African communities, Makayabu serves as a protein base in stews, soups and rice dishes. Its intense and persistent flavour means that a small quantity effectively seasons an entire pot — making it an extremely efficient product from a cost-per-serving perspective. In Europe, the main consumption centres are cities with significant African populations: Brussels, Paris, Lisbon, London, Rotterdam and Amsterdam. Specialist shops typically stock whole dried salted saithe or cut pieces, and demand is stable throughout the year, with peaks during festive seasons. Market positioning and B2B opportunities For a B2B buyer, Makayabu represents an opportunity in a market segment with growing demand and relatively low competition from traditional European fish suppliers. The main challenges are correct species identification (avoiding confusion between saithe and haddock), sourcing from certified suppliers, and knowledge of the specific quality standards expected by ethnic communities. Mar Lusitano supplies Makayabu in various formats — whole, in pieces or split — to wholesale distributors, ethnic food importers and specialist retail chains throughout Europe.