From whole salmon to finished product
At O.H. Fiskeeksport A/S, we process whole salmon into fillets, portions, and custom products via a controlled production line. Each salmon follows a carefully managed journey from raw material to the product the customer desires.
A controlled production journey
Our production is built around efficiency, food safety, and consistent quality. Whole salmon are handled on a professional production line, where the fish are processed step-by-step into fillets, portions, or other solutions according to customer needs.
From whole fish to fillet
Production begins with whole salmon, which are received, inspected, and passed down the line. Here, the salmon are filleted and prepared, with a focus on precision, quality, and correct handling.
Bespoke solutions
After filleting, products can be customised to customer requirements. This can include various trimmings, portion sizes, packaging formats, or other specifications for professional customers.
Control at all levels
Temperature, hygiene and product flow are monitored closely throughout production. This ensures that products are handled under controlled conditions from receipt to finished goods.
Flexible production
Our production lines enable rapid reconfiguration of production for different products and customer requirements without compromising on quality or food safety.
Production flow
Each salmon undergoes a structured and controlled journey through production. The flow is designed to ensure high quality, good hygiene, and consistent products.
Reception
Whole salmon are received and checked for quality, temperature, and traceability before being sent on for production.
Filtering
The salmon is processed into fillets via an efficient production line with a focus on precision and gentle handling.
Customisation
The fillets are trimmed, portioned, or prepared according to the customer's desired specifications and application.
Packaging
The finished products are packaged and prepared for delivery with a focus on freshness, presentation, and shelf life.
Food safety as an integral part of production
Our self-monitoring and HACCP work are integrated into daily production. This means we work systematically with risk analysis, control points, documentation, and traceability, so that products can be delivered safely and professionally.
Control of temperature and product flow throughout the entire process.
Strict hygiene procedures for employees, equipment and production lines.
Documentation and traceability from receipt to finished product.
HACCP and self-monitoring
Food safety is a core part of our production. We work according to the HACCP principles, so significant risks are identified, controlled, and documented throughout the process.
Risk analysis
We are considering all stages of production for potential microbiological, chemical, and physical hazards.
Critical control points
There is a special focus on temperature, handling, filtering, cooling, packing and storage.
Critical limits
For each checkpoint, there are clearly defined requirements that must be adhered to in production.
Monitoring
Production is continuously monitored through measurements, records, and fixed routines.
Corrective actions
In the event of deviations, fixed procedures are implemented to maintain quality and food safety.
Documentation
Measurements, controls, and deviations are documented to ensure full traceability.
Production tailored to professional needs
Contact us for information on salmon fillets, portioning, packaging and bespoke solutions.
Contact O.H. Fish Export