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
Smoked Atlantic salmon
Salmo salar
Smoking is the part of our operation that has been running longest in its present form — the first smoker was installed in 1985 and the ovens and maturing room were rebuilt in 2015. This is the article group where we are the producer rather than the trader, and the specifications below are our own.
- Smoked
- Hot smoked
- Fresh / chilled
- Frozen
Commercial description
Atlantic salmon (Salmo salar), cold smoked, whole side or sliced, 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 |
|---|---|---|
| Smoked salmon, whole side, 0.8–1.2 kg | EPD 1915271 | 0.8–1.2 kg |
| Smoked salmon, whole sides, 10 × approx. 1 kg | 5525605 | 10 × ≈1 kg |
| Smoked salmon, sliced, 500 g | 5988134 | 500 g |
| Juniper-smoked salmon, sliced, 500 g | EPD 25323724 | 500 g |
| Juniper-smoked salmon, sliced, 0.8–1.2 kg | 1878875 | 0.8–1.2 kg |
| Juniper-smoked salmon, sliced, frozen, 0.8–1.2 kg | EPD 1952811 | 0.8–1.2 kg |
| Smoked salmon, sashimi cut, 500 g | EPD 4916698 | 500 g |
| Smoked salmon, Black & white, 500 g / 0.8–1.2 kg Related articles 2980100 (pepper buffet side) and 5147400. | EPD 4597407 | 500 g |
| Chili and sesame marinated smoked salmon, sashimi cut, 500 g Related articles 2630622 and 2679272 (frozen). | EPD 4597373 | 500 g |
| Smoked salmon Mexicana, 500 g | EPD 4219176 | 500 g |
| Hot-smoked spiced salmon, cut, 0.8–1.2 kg Frozen equivalent 1952845. | EPD 1878917 | 0.8–1.2 kg |
| Najade smoked salmon, sashimi cut, 500 g / 0.8–1.2 kg Related articles 2532364 and 2679264 (frozen baguettes). | EPD 4597399 | 500 g |
Specification
| Process | Cold smoked; hot-smoked articles are identified separately |
|---|---|
| Cut | Whole side, sliced, or sashimi cut |
| Bones | Boneless |
| Production method | No injection and no artificial substances used in production |
| Packaging | Vacuum packed |
| Private label | Available — artwork, pack format and article setup agreed per programme |
Size and weight grading
| Grade |
|---|
| 500 g |
| 0.8–1.2 kg |
| 10 × ≈1 kg case |
Packaging
| Consumer and catering packs | Vacuum packs at 500 g and 0.8–1.2 kg; 10 × ≈1 kg cases |
|---|---|
| Cartons per pallet | Confirmed at order |
Cold chain and shelf life
| Chilled storage | Chilled — temperature stated on the pack |
|---|---|
| Shelf life | Chilled 42 days; frozen 1 year |
Declaration
Ingredients: Atlantic salmon, salt, and the spice or marinade specific to the article. The exact declaration for each article is supplied with the specification sheet.
Allergens: Contains fish. Salt used in curing. 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.
- 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
- 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.
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.
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.