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 · Portion
Atlantic salmon portions, fixed weight
Salmo salar
A portion specification has five parts, and leaving any one out produces an argument at delivery: target weight, tolerance, where on the fillet the piece was cut, skin status, and whether the quoted weight is before or after glazing. All five are set out here, in metric and in ounces for markets that buy in imperial.
- Frozen
- IQF
- Fresh / chilled
- Single frozen
Commercial description
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.
- Species
- Atlantic salmon
- Product form
- Portion (PORT)
- Revision
- 1.0 · 2026-09-20
Trade articles
| Description | Article number | Pack |
|---|---|---|
| Salmon loins / portions 120–140 g | EPD 1177807 | 120–140 g |
Specification
| Cut from | Trim D (skin on) or Trim E (skinless) fillet |
|---|---|
| Bones | Boneless |
| Cut position | Centre cut, tail cut or mixed — must be stated |
| Weight tolerance | Agreed per contract, typically expressed as ± grams or as a band |
| Presentation | IQF or interleaved |
| Glaze | Percentage agreed in writing; price quoted net of glaze |
| Freezing history | Single frozen — declared per lot |
Size and weight grading
| Grade | Note |
|---|---|
| 100 g | — |
| 120 g | — |
| 120–140 g | The band our own portion article is cut to. |
| 140 g | — |
| 160 g | — |
| 180 g | — |
| 200 g | — |
| Grade | Imperial |
|---|---|
| 4 oz | ≈113 g |
| 5 oz | ≈142 g |
| 6 oz | ≈170 g |
| 7 oz | ≈198 g |
| 8 oz | ≈227 g |
| 10 oz | ≈284 g |
Packaging
| Commercial cartons | 5–10 kg cartons |
|---|---|
| Inner packaging | Vacuum, interleaved or loose IQF — state your requirement |
| Carton marking | Species, form, size, lot, production date, net weight and establishment number |
Cold chain and shelf life
| Frozen storage | −18 °C or colder |
|---|---|
| Shelf life | Chilled 14 days; frozen 1 year |
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
- Foodservice
- HORECA
- Retail
- Private label
- Industrial
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.
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
How to specify seafood glazing
What glaze is for, what percentage is reasonable, and the four clauses that keep a glaze agreement enforceable.
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.