

Project Details
All of our fillets go through both machine processing and hand trimming to ensure standardization and precision throughout
Atlantic salmon is delicious fresh-salted, boiled, fried, barbecued or gratinated. It is also very nice in a soup or a stew. Atlantic salmon fillet, trim D: Backbone and bellybone off | Collarbone off | All fins and fin bones off | Back and belly fat off | 98–100% of pin bones out | Tail piece off. No added salt. The salt content of the product consists of naturally occurring sodium.
• Backbone off
• Bellybone off
• Backfin off, fin tissue on
• Collarbone off
• Tailpiece off
• Pinbone out
• Fully Trimmed
• Belly membrane off
• Skin off
Ingredients:Atlantic Salmon (Salmo Salar)Allergens:FishPackaging:Individually Vacuum Packed on Golden BoardSize:
Most common size standards:
Capture area | NORWAY |
Latin name | SALMO SALAR |
Breed or game | Grow |
Temperature flow | Fresh |
Processing sheet | With skin |
Minimum storage temperature | 0 C |
Maximum storage temperature | 4 C |
Preperation advice | This product must be frozen for at least 24 hours at a temperature not exceeding − 20 °C for raw consumption |