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.
Atlantic salmon · Sliced
Cured salmon (gravad / gravlax)
Salmo salar
Gravad salmon is cured rather than smoked, and it carries a shorter chilled shelf life than our smoked articles for that reason — 32 days against 42. That difference is a genuine product property, not a conservative estimate, and it belongs in your shelf-life planning.
- Cured (gravad)
- Fresh / chilled
- Frozen
Commercial description
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.
- Species
- Atlantic salmon
- Product form
- Sliced (SLC)
- Revision
- 1.0 · 2026-09-20
Trade articles
| Description | Article number | Pack |
|---|---|---|
| Cured salmon, sashimi cut, 500 g | EPD 4918900 | 500 g |
| Cured salmon, sliced, 0.8–1.2 kg | EPD 1919562 | 0.8–1.2 kg |
| Cured salmon, sliced, 0.8–1.2 kg (second article) | EPD 1878909 | 0.8–1.2 kg |
| Rubin cured salmon, sashimi cut | — | — |
Specification
| Process | Salt and sugar cured (gravad); not smoked |
|---|---|
| Cut | Sliced or sashimi cut |
| Bones | Boneless |
| Production method | No injection and no artificial substances used in production |
| Private label | Available |
Size and weight grading
| Grade |
|---|
| 500 g |
| 0.8–1.2 kg |
Packaging
| Packs | Vacuum packs at 500 g and 0.8–1.2 kg |
|---|
Cold chain and shelf life
| Chilled storage | Chilled — temperature stated on the pack |
|---|---|
| Shelf life | Chilled 32 days; frozen 1 year |
Declaration
Allergens: Contains fish. Full ingredient declaration is supplied per article.
Certifications
ASC CoC
Aquaculture Stewardship Council, via an accredited certification body
Handling and processing of ASC-certified farmed seafood with segregation and traceability.
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.
Documentation available
- Health certificate — Issued per consignment against the destination market’s model certificate.
- Product specification sheet — Generated from the same data as this website, with revision number and date.
- Packing list — Lot numbers, carton counts, net and gross weights per pallet.
- ASC Chain of Custody evidence — Applies only to lots sold as ASC certified and invoiced with the certificate code.
- Analysis report — Microbiological or chemical analysis to an agreed sampling plan.
- Transport document (B/L, CMR, AWB) — Issued by the carrier according to the agreed Incoterm.
Buyer use cases
- Retail
- Foodservice
- HORECA
- Private label
Other specifications for this species
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.
Relevant buyer guides
Logistics
Seafood cold-chain requirements
Target temperatures by product state, where chains actually break, and what to put in a contract so the temperature is evidence rather than an assumption.
Sales contact
- Chief Executive Officer
- Johnny Remø — info@remoas.com
- COO / Sales
- David Remø — info@remoas.com
Procurement
Send us your specification
Tell us the species, form, size, packing, quantity and destination. The more detail you provide, the closer the first reply can be to a commercially usable quote.