Salmon-Filet

 

Trim A:

  1. Bellybone off. / Picture will come

 

Trim B:

  1. Bellybone off
  2. Back fins off
  3. Collar bone off
  4. Belly fat and fins off

 

Trim C:

  1. Bellybone off
  2. Back fins off
  3. Collar bone off
  4. Belly fat and fins off
  5. Pin bones out

 

Trim D:

  1. Bellybone off
  2. Back fins off
  3. Collar bone off
  4. Belly fat and fins off
  5. Pin bones out
  6. All belly-fat off
  7. Tail piece off
  8. Fully trimmed

 

Trim E

  1. Bellybone off
  2. Back fins off
  3. Collar bone off
  4. Belly fat and fins off
  5. Pin bones out
  6. All belly-fat off
  7. Tail piece off
  8. Fully trimmed
  9. Skinless

 

Trim F:

  1. Bellybone off
  2. Back fins off
  3. Collar bone off
  4. Belly fat and fins off
  5. Pin bones out
  6. All belly-fat off
  7. Tail piece off
  8. Fully trimmed
  9. Skinless, deepskinned
  10. Brown fat off

 

Packing:

  1. Fresh with ice in poly- or plastic-boxes, app. 10, 20 or 25 kg. per box.
  2. Frozen – layerpacked, with app. 20 kg. per carton.