Atlantic salmon

Fillet FLT

Trim A–E, skin on or off, pin bones in or out.

Available specifications may include

Fresh / chilled
Frozen
Single frozen
Smoked

Grading

Fillet size bands

Loin LOIN

Available specifications may include

Fresh / chilled
Frozen
Single frozen
Smoked

Grading

Specification dependent

Portion PORT

Fixed-weight portions, centre cut or tail cut.

Available specifications may include

Fresh / chilled
Frozen
Single frozen
Smoked

Grading

Fixed-weight portions (metric) · Fixed-weight portions (imperial)

Steak / darne STK

Available specifications may include

Fresh / chilled
Frozen
Single frozen
Smoked

Grading

Specification dependent

Sliced SLC

Available specifications may include

Fresh / chilled
Frozen
Single frozen
Smoked

Grading

Specification dependent

Whole side SIDE

Available specifications may include

Fresh / chilled
Frozen
Single frozen
Smoked

Grading

Specification dependent

Atlantic salmon, cooked and plated as a serving suggestion

Value added VA

Smoked, hot-smoked, gravad and marinated lines produced at Fiskerstrand.

Available specifications may include

Fresh / chilled
Frozen
Single frozen
Smoked

Grading

Specification dependent

Specifications

Atlantic salmon fillet, Trim D

Atlantic salmon (Salmo salar), fillet, Trim D, skin on, pin bones out, fresh or frozen, size band and net-weight basis to be stated.

Atlantic salmon fillet, Trim E

Atlantic salmon (Salmo salar), fillet, Trim E, skinless, boneless, fully trimmed, fresh or frozen, size band and net-weight basis to be stated.

Atlantic salmon portions, fixed weight

Atlantic salmon (Salmo salar), fixed-weight portions cut from Trim D or Trim E fillet, skin on or skinless, boneless, target weight, tolerance and cut position to be stated.

Fresh Atlantic salmon, HOG

Atlantic salmon (Salmo salar), fresh head-on gutted, quality grade and weight class to be stated, packed in EPS with ice.

Smoked Atlantic salmon

Atlantic salmon (Salmo salar), cold smoked, whole side or sliced, vacuum packed, 500 g or 0.8–1.2 kg, produced at Fiskerstrand.

Cured salmon (gravad / gravlax)

Atlantic salmon (Salmo salar), salt and sugar cured, sliced or sashimi cut, vacuum packed, 500 g or 0.8–1.2 kg, produced at Fiskerstrand.

Size and weight grading

Grading is grouped by product form. Where more than one system exists they are kept apart — a band from one ladder is not the same commitment as a band from another.

Head-on gutted
Fillet
Portion

HOG weight classes

Gross weight of the head-on gutted fish, drained, without ice. The standard Norwegian export ladder.

1–2 kg 2.2–4.4 lb
2–3 kg 4.4–6.6 lb
3–4 kg 6.6–8.8 lb
4–5 kg 8.8–11.0 lb
5–6 kg 11.0–13.2 lb
6–7 kg 13.2–15.4 lb
7+ kg 15.4+ lb
Custom specification We quote against your own band

Fillet size bands

Weight of the trimmed fillet. State the trim level with the band — the same raw fish yields a different fillet weight at Trim D than at Trim E.

0.9–1.8 kg 2–4 lb
1.8–2.7 kg 4–6 lb
2.7–3.6 kg 6–8 lb
Custom specification We quote against your own band

Fixed-weight portions (metric)

Target weight per piece. Tolerance and net-weight basis are agreed per contract.

100 g
120 g
140 g The most widely traded foodservice portion.
160 g
180 g
200 g
Custom specification We quote against your own band

Fixed-weight portions (imperial)

Used in North American and some Middle East programmes. Stated as ounces, converted at 28.35 g.

4 oz ≈113 g
5 oz ≈142 g
6 oz ≈170 g
7 oz ≈198 g
8 oz ≈227 g
10 oz ≈284 g
Custom specification We quote against your own band

Need a different size? We quote against your own grading system rather than forcing a preset.

Request a specific size

Cut and processing options

Select a step to see the attributes a buyer fixes in the contract for that form.

Head-on gutted

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Quality grade
Colour requirement Only state a value if colour is contractual for you.
Freezing history Never implied by a trim letter or a grade. Declare it.
Production or catch date requirement

Fillet

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Trim level The letter describes which bones and flaps are removed. Skin, belly depth and tail are specified separately below.
Fillet trim
Skin
Scales
Pin bones
Bone status
Belly trim depth Agree it in millimetres — D+ is not a universal standard.
Tail treatment
Quality grade
Colour requirement Only state a value if colour is contractual for you.
Rigor state at filleting
Freezing history Never implied by a trim letter or a grade. Declare it.
Glaze State a maximum percentage, or select supplier standard.
Weight basis A price against gross weight and a price net of glaze are not comparable.
Pack presentation

Loin

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Trim level The letter describes which bones and flaps are removed. Skin, belly depth and tail are specified separately below.
Fillet trim
Skin
Bone status
Colour requirement Only state a value if colour is contractual for you.
Freezing history Never implied by a trim letter or a grade. Declare it.
Glaze State a maximum percentage, or select supplier standard.
Weight basis A price against gross weight and a price net of glaze are not comparable.
Pack presentation

Portion

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Trim level The letter describes which bones and flaps are removed. Skin, belly depth and tail are specified separately below.
Skin
Bone status
Portion target weight
Cut position
Weight tolerance
Glaze State a maximum percentage, or select supplier standard.
Weight basis A price against gross weight and a price net of glaze are not comparable.
Pack presentation

Steak / darne

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Skin
Bone status
Weight tolerance
Freezing history Never implied by a trim letter or a grade. Declare it.
Pack presentation

Sliced

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

Pack presentation
Minimum remaining shelf life at delivery A product meeting its full shelf life can still fail your requirement. State it.

How traceability works here

Cut diagram of an Atlantic salmon side showing trim removals

Salmon and trout trim guide

Select a trim to see exactly what it removes. The letter is a starting point, not a complete specification — the attributes below the table are agreed separately on every contract.

What each trim removes Hover or focus a column to compare a single trim. The table is complete without it.
Part of the fillet	Trim A	Trim B	Trim C	Trim D	Trim D+	Trim E
Backbone	Removed	Removed	Removed	Removed	Removed	Removed
Belly bones	Removed	Removed	Removed	Removed	Removed	Removed
Pin bones	Left on	Left on	Removed	Removed	Removed	Removed
Collar bone	Left on	Removed	Removed	Removed	Removed	Removed
Dorsal fin	Left on	Removed	Removed	Removed	Removed	Removed
Belly flap	Left on	Removed	Removed	Removed	Removed	Removed
Tail piece	Left on	Removed	Removed	Removed	Removed	Removed
White membrane	Left on	Left on	Left on	Removed	Removed	Removed
Skin	Specify	Specify	Specify	Left on	Left on	Removed

Trim A

Backbone and belly bones removed. Fin, collar, tail and belly flap all still present.

Trim B

Trim A plus dorsal fin, collar bone, tail piece and belly flap removed. Pin bones still in.

Trim C

Trim B with pin bones removed. The first genuinely boneless step.

Trim D

Fully trimmed, boneless, skin on. Fin tissue, remaining belly fat, white membrane and tail tip removed. The common export fillet.

Trim D+

Trim D taken further — a deeper belly cut and tighter tolerance on membrane and fat. D+ is not a universal standard; agree the exact belly depth in millimetres.

Trim E

Trim D with the skin removed. Skinless, boneless, fully trimmed — the base for portioning and further processing.

Always specified separately

Pin bone status, stated explicitly
Skin on or off, and scaled or unscaled
Belly trim depth in millimetres
Tail treatment and cut-back length
Interleaved or IQF presentation
Colour, against a recognised fan where contractual
Fat requirement, if any
Rigor state at filleting
Freezing history — never, single or double frozen

Read the full trim guide

Quality and grading

What the fish is, what was done to it, and what you require.

Physical quality

Quality grade: Superior, Ordinary or Production, per the Norwegian industry standard for farmed salmon
Gaping: Tolerance agreed per contract; state the scale used
Colour: Specify against a recognised colour fan where colour is contractual
Fat: Varies by harvest and size class — we do not publish a fixed figure
Wounds and damage: Grade definition governs; Production grade permits defects that Superior does not

Processing quality

Trim level: A, B, C, D, D+ or E — see the trim guide
Skin: Skin on or skin off — specify separately from trim
Scales: Scaled or unscaled where skin is left on
Pin bones: In or out — removed from Trim C upward, but state it anyway
Belly trim depth: Agree in millimetres; D+ is not a universal standard
Tail treatment: Tail tip on, trimmed or cut back to a stated length
Portion position: Centre cut, tail cut or mixed — affects thickness and yield
Rigor state: Pre-rigor or post-rigor filleting changes gaping risk and shape
Freezing history: Never frozen, single frozen or double frozen — declare it

Buyer-defined tolerances

Custom quality specification: We quote against your own written specification rather than a preset.
Defect tolerance: Stated as a percentage with the method of assessment on arrival.
Net weight tolerance: Agreed in writing, with the weighing basis named on the order and the invoice.

The final specification is contractual and product dependent, and is agreed in writing for each order.

Packaging

Packing options depend on product form and market.

Fresh / chilled

0 °C to +2 °C

Ice and temperature controlled transport.

Fresh storage and transport: 0 °C to +2 °C
Shelf life — our fresh fillet articles: Chilled 14 days; frozen 1 year
Shelf life — our smoked and cured articles: Smoked: chilled 42 days, frozen 1 year. Cured (gravad): chilled 32 days, frozen 1 year.

Frozen

−18 °C or colder

Freezing method, freezing history and glaze are declared per lot.

Frozen storage: −18 °C or colder

Minimum remaining shelf life at delivery: Contractual — state your requirement in the RFQ

Shelf life is stated per article on the specification sheet. Tell us the minimum remaining shelf life you need at delivery and we will confirm it against the lot.

Origin and production

Sourced from Norwegian waters.

Sea pens in a Norwegian fjord, where atlantic salmon is farmed

Country of origin: Norway
Production system: Marine net pen grow-out
Farm and harvest site: Identified per lot; available with the traceability record
Harvest date: Declared per lot

Farmed in Norwegian sea pens. Harvest is continuous through the year rather than seasonal.

Seasonality

Availability varies by area, quota and season.

J
F
M
A
M
J
J
A
S
O
N
D

Peak season
Normal availability
Lower availability

Farmed salmon is harvested throughout the year. Size distribution and fat vary with the production cycle rather than with a fishing season.

Seasonality
January	Normal availability
February	Normal availability
March	Normal availability
April	Normal availability
May	Normal availability
June	Normal availability
July	Normal availability
August	Normal availability
September	Normal availability
October	Normal availability
November	Normal availability
December	Normal availability

Certifications

FSSC 22000

FSSC 22000 scheme, via an accredited certification body

Food safety and quality management covering the production and packing of fish and seafood products at Fiskerstrand.

Number: NO-600617
Applies to: Production and packing of fish and seafood products at the Fiskerstrand establishment.

MSC CoC

Marine Stewardship Council, via an accredited certification body

Processing, packing, storage and trade of MSC-certified fishery products.

Number: MSC-C-58348
Applies to: MSC-certified fishery products, including our dried skinless and boneless cod article.

ASC CoC

Aquaculture Stewardship Council, via an accredited certification body

Handling and processing of ASC-certified farmed seafood with segregation and traceability.

Number: ASC-C-02965
Applies to: ASC-certified farmed salmon and trout.

HACCP

Norwegian Food Safety Authority (Mattilsynet)

Approval of the Fiskerstrand establishment for fish and fishery products, operating under a HACCP-based food safety plan and sanitation programme.

Number: M343
Applies to: All production at the Fiskerstrand establishment, approval number M343.