Salmon Fillet Trim E

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.

E‑Trim Fillet

• 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:

0,5 – 1,5 kg (1−3 lbs)
1,5 + (3 lbs+)

Download Specification sheet

Specs

Capture area	NORWAY
Latin name	SALMO SALAR

Specifications fish

Breed or game	Grow
Temperature flow	Fresh
Processing sheet	With skin

Storage

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

Salmon & salmon filets from Norway

Salmon Fillet Trim E

Project Details