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 · Fillet
Atlantic salmon fillet, Trim D
Salmo salar
Trim D is the fillet most export programmes are built on: fully trimmed, boneless, skin left on. It is also the trim where suppliers diverge most, because the letter alone does not settle belly depth, tail treatment or membrane tolerance. This specification lists every field we will agree with you before production so the fillet you receive is the fillet you priced.
- Fresh / chilled
- Frozen
- Single frozen
Commercial description
Atlantic salmon (Salmo salar), fillet, Trim D, skin on, pin bones out, fresh or frozen, size band and net-weight basis to be stated.
- Species
- Atlantic salmon
- Product form
- Fillet (FLT)
- Revision
- 1.0 · 2026-09-20
Trade articles
| Description | Article number | Pack |
|---|---|---|
| Salmon fillet without skin, without bones, 0.8–1.2 kg Skinless article — Trim E equivalent. | EPD 1878925 | 0.8–1.2 kg |
| Salmon fillet with skin, without bones, 0.8–1.2 kg | EPD 1878933 | 0.8–1.2 kg |
| Salmon fillet, vacuum packed, with skin, 0.8–1.2 kg | 4332409 | 0.8–1.2 kg |
Specification
| Trim level | Trim D — backbone, belly bones, pin bones, collar, fins, belly flap, tail piece and white membrane removed |
|---|---|
| Skin | Skin on, scaled |
| Pin bones | Removed |
| Belly trim depth | Agreed in millimetres before production |
| Tail treatment | Tail tip removed; exact cut-back agreed per contract |
| Quality grade | Superior, Ordinary or Production — stated on the order |
| Freezing history | Never frozen, or single frozen — declared per lot |
| Rigor state | Declared where contractual |
Size and weight grading
| Grade | Imperial | Note |
|---|---|---|
| 0.9–1.8 kg | 2–4 lb | — |
| 1.8–2.7 kg | 4–6 lb | — |
| 2.7–3.6 kg | 6–8 lb | — |
| 0.8–1.2 kg | — | The band our own fillet articles are packed at. |
Packaging
| Our packed articles | Vacuum packed, 0.8–1.2 kg per piece |
|---|---|
| Bulk fresh | ≈10 kg lined box, interleaved |
| Cartons per pallet | Confirmed at order — state your pallet requirement |
Cold chain and shelf life
| Fresh storage and transport | 0 °C to +2 °C |
|---|---|
| Frozen storage | −18 °C or colder |
| Shelf life | Chilled 14 days; frozen 1 year |
Declaration
Allergens: Contains fish. No other allergens declared for the unprocessed fillet.
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.
- Certificate of origin — Commonly requested for customs clearance outside the EEA.
- Transport document (B/L, CMR, AWB) — Issued by the carrier according to the agreed Incoterm.
Buyer use cases
- Foodservice
- HORECA
- Retail
- Portioning
- Smoking
- Secondary processing
- Private label
Other specifications for this species
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.
Relevant buyer guides
Terminology
A working guide to salmon trims A to E
What each trim letter removes, what it deliberately leaves undefined, and the six attributes you must specify alongside it.
Procurement
Net weight and gross weight in frozen seafood
Why two offers for the same product can differ by a fifth on weight alone, and how to write a weight basis that makes them comparable.
Quality
Single frozen and double frozen seafood
What the distinction means physically, why it is legitimate, and why it belongs on the purchase order rather than in the small print.
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.