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 · Head-on gutted
Fresh Atlantic salmon, HOG
Salmo salar
Fresh HOG salmon is a logistics product as much as a seafood product. The specification is short — grade, weight class, pack — but the delivery window, the temperature through the chain and the day of harvest decide what arrives. Those are set out here alongside the commercial fields.
- Fresh / chilled
Commercial description
Atlantic salmon (Salmo salar), fresh head-on gutted, quality grade and weight class to be stated, packed in EPS with ice.
- Species
- Atlantic salmon
- Product form
- Head-on gutted (HOG)
- Revision
- 1.0 · 2026-09-20
Specification
| Presentation | Head-on gutted |
|---|---|
| Quality grade | Superior, Ordinary or Production — stated on the order |
| Freezing history | Never frozen |
| Harvest date | Declared per lot |
| Gutting quality | Belly cavity cleaned; blood line removal tolerance agreed per contract |
Size and weight grading
| Grade | Imperial |
|---|---|
| 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 |
Packaging
| Box | ≈20 kg EPS box with ice |
|---|---|
| Ice | Ice quantity per box agreed with the transport mode |
| Pallet build | Confirmed at order; state EUR pallet or other requirement |
| Box marking | Species, grade, weight class, harvest date, lot and establishment number |
Cold chain and shelf life
| Storage and transport | 0 °C to +2 °C throughout |
|---|---|
| Transport mode | Road to Europe, air beyond — stated in the quotation with the Incoterm |
| Shelf life | Stated per consignment against harvest date |
Declaration
Allergens: Contains fish.
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
- Secondary processing
- Smoking
- Foodservice
- Portioning
- Re-export
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.
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
HOG, H&G, WR: getting seafood presentation terms right
The abbreviations look similar, the weights are not. A short reference for the presentation terms that appear on every whitefish and salmonid contract.
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.
Logistics
Incoterms for seafood importers
Which Incoterms 2020 rules suit which seafood shipment, where risk actually passes, and the three mistakes that appear most often on seafood contracts.
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.