Head-on gutted HOG
- Available specifications may include
-
- Fresh / chilled
- Frozen
- Smoked
- Cured (gravad)
- Grading
- HOG weight classes
SALMONIDS · NORWAY
Fjord trout
Oncorhynchus mykiss
Trout runs on the same lines as salmon at Fiskerstrand. Trout fillet is a long-standing article in our range, and our smoked trout is produced in-house.
Request a quote Download specification
- Farmed
- Fresh / chilled
- Frozen
- HOG
- FLT
- LOIN
- PORT
Origin Norway
Production Farmed
Condition Fresh / chilled / Frozen
Commercial forms HOG · FLT · LOIN · PORT
Typical size 1–2 kg – 6+ kg
Packing Product dependent
Certifications FSSC 22000 · ASC CoC · HACCP
Overview
Fjord trout is specified almost exactly like salmon — the same trim ladder, the same skin and pin bone questions, the same net-weight basis — but it is a different fish commercially. Flesh colour is typically deeper, the fat profile differs, and buyers who smoke or cure in-house often prefer it for that reason. Everything below is stated so a trout specification can stand on its own rather than being written as "same as salmon".
Trout runs on the same lines as salmon at Fiskerstrand. Trout fillet is a long-standing article in our range, and our smoked trout is produced in-house.
Commercial forms
Available products for different markets and applications. Our role differs by form — each card states it.
Fillet FLT
With skin or skinless, pin bones out.
- Available specifications may include
-
- Fresh / chilled
- Frozen
- Smoked
- Cured (gravad)
- Grading
- Fillet size bands
Loin LOIN
- Available specifications may include
-
- Fresh / chilled
- Frozen
- Smoked
- Cured (gravad)
- Grading
- Specification dependent
Portion PORT
- Available specifications may include
-
- Fresh / chilled
- Frozen
- Smoked
- Cured (gravad)
- Grading
- Specification dependent
Sliced SLC
- Available specifications may include
-
- Fresh / chilled
- Frozen
- Smoked
- Cured (gravad)
- Grading
- Specification dependent
Whole side SIDE
- Available specifications may include
-
- Fresh / chilled
- Frozen
- Smoked
- Cured (gravad)
- Grading
- Specification dependent
Value added VA
- Available specifications may include
-
- Fresh / chilled
- Frozen
- Smoked
- Cured (gravad)
- Grading
- Specification dependent
Specifications
Fjord trout fillet
Fjord trout (Oncorhynchus mykiss), fillet, with or without skin, pin bones out, frozen, packed 10 × approx. 1 kg.
Smoked fjord trout
Fjord trout (Oncorhynchus mykiss), cold smoked, sliced, vacuum packed, 500 g or 0.8–1.2 kg, produced at Fiskerstrand.
Size and weight grading
Grading is grouped by product form. Where more than one system exists they are kept apart — a band from one ladder is not the same commitment as a band from another.
HOG weight classes
Gross weight of the head-on gutted fish, drained.
- 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+ kg 13.2+ lb
- Custom specification We quote against your own band
Fillet size bands
Weight of the trimmed fillet. State the trim level with the band.
- 0.9–1.8 kg 2–4 lb
- 1.8–2.7 kg 4–6 lb
- 2.7–3.6 kg 6–8 lb
- ≈1 kg The size our trout fillet articles are packed at, 10 × ≈1 kg.
- Custom specification We quote against your own band
Need a different size? We quote against your own grading system rather than forcing a preset.
Request a specific sizeCut and processing options
Select a step to see the attributes a buyer fixes in the contract for that form.
Head-on gutted
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Quality grade
- Freezing history Never implied by a trim letter or a grade. Declare it.
- Production or catch date requirement
Fillet
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Trim level The letter describes which bones and flaps are removed. Skin, belly depth and tail are specified separately below.
- Fillet trim
- Skin
- Pin bones
- Bone status
- Belly trim depth Agree it in millimetres — D+ is not a universal standard.
- Quality grade
- Colour requirement Only state a value if colour is contractual for you.
- Rigor state at filleting
- Freezing history Never implied by a trim letter or a grade. Declare it.
- Glaze State a maximum percentage, or select supplier standard.
- Weight basis A price against gross weight and a price net of glaze are not comparable.
- Pack presentation
Loin
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Trim level The letter describes which bones and flaps are removed. Skin, belly depth and tail are specified separately below.
- Fillet trim
- Skin
- Bone status
- Colour requirement Only state a value if colour is contractual for you.
- Freezing history Never implied by a trim letter or a grade. Declare it.
- Glaze State a maximum percentage, or select supplier standard.
- Weight basis A price against gross weight and a price net of glaze are not comparable.
- Pack presentation
Portion
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Trim level The letter describes which bones and flaps are removed. Skin, belly depth and tail are specified separately below.
- Skin
- Bone status
- Portion target weight
- Cut position
- Weight tolerance
- Glaze State a maximum percentage, or select supplier standard.
- Weight basis A price against gross weight and a price net of glaze are not comparable.
- Pack presentation
Sliced
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Pack presentation
- Minimum remaining shelf life at delivery A product meeting its full shelf life can still fail your requirement. State it.
Whole side
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Skin
- Pin bones
- Pack presentation
- Minimum remaining shelf life at delivery A product meeting its full shelf life can still fail your requirement. State it.
Salmon and trout trim guide
Select a trim to see exactly what it removes. The letter is a starting point, not a complete specification — the attributes below the table are agreed separately on every contract.
| Part of the fillet | Trim A | Trim B | Trim C | Trim D | Trim D+ | Trim E |
|---|---|---|---|---|---|---|
| Backbone | Removed | Removed | Removed | Removed | Removed | Removed |
| Belly bones | Removed | Removed | Removed | Removed | Removed | Removed |
| Pin bones | Left on | Left on | Removed | Removed | Removed | Removed |
| Collar bone | Left on | Removed | Removed | Removed | Removed | Removed |
| Dorsal fin | Left on | Removed | Removed | Removed | Removed | Removed |
| Belly flap | Left on | Removed | Removed | Removed | Removed | Removed |
| Tail piece | Left on | Removed | Removed | Removed | Removed | Removed |
| White membrane | Left on | Left on | Left on | Removed | Removed | Removed |
| Skin | Specify | Specify | Specify | Left on | Left on | Removed |
Trim A
Backbone and belly bones removed. Fin, collar, tail and belly flap all still present.
Trim B
Trim A plus dorsal fin, collar bone, tail piece and belly flap removed. Pin bones still in.
Trim C
Trim B with pin bones removed. The first genuinely boneless step.
Trim D
Fully trimmed, boneless, skin on. Fin tissue, remaining belly fat, white membrane and tail tip removed. The common export fillet.
Trim D+
Trim D taken further — a deeper belly cut and tighter tolerance on membrane and fat. D+ is not a universal standard; agree the exact belly depth in millimetres.
Trim E
Trim D with the skin removed. Skinless, boneless, fully trimmed — the base for portioning and further processing.
Always specified separately
- Pin bone status, stated explicitly
- Skin on or off, and scaled or unscaled
- Belly trim depth in millimetres
- Tail treatment and cut-back length
- Interleaved or IQF presentation
- Colour, against a recognised fan where contractual
- Fat requirement, if any
- Rigor state at filleting
- Freezing history — never, single or double frozen
Quality and grading
What the fish is, what was done to it, and what you require.
Physical quality
- Quality grade
- Superior / Ordinary / Production where the supply chain grades to the Norwegian standard
- Fat
- Varies with harvest and size class; not published as a fixed value
Processing quality
- Trim level
- A–E, same ladder as salmon
- Skin
- With skin or skinless — both available in our range
- Pin bones
- Removed on our fillet articles
- Colour
- Specify against a recognised colour fan where contractual
- Rigor state
- Pre- or post-rigor filleting — declare it
Buyer-defined tolerances
- Custom quality specification
- We quote against your own written specification rather than a preset.
- Defect tolerance
- Stated as a percentage with the method of assessment on arrival.
- Net weight tolerance
- Agreed in writing, with the weighing basis named on the order and the invoice.
The final specification is contractual and product dependent, and is agreed in writing for each order.
Packaging
Packing options depend on product form and market.
Head-on gutted HOG
≈20 kg EPS box with ice
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Fillet FLT
10 × ≈1 kg case
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Vacuum packed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Interleaved
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Loin LOIN
≈20 kg EPS box with ice
Net and gross weight, units per carton, pallet build and marking confirmed at order.
≈10 kg lined carton, interleaved
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Vacuum packed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Portion PORT
≈20 kg EPS box with ice
Net and gross weight, units per carton, pallet build and marking confirmed at order.
≈10 kg lined carton, interleaved
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Vacuum packed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Sliced SLC
≈20 kg EPS box with ice
Net and gross weight, units per carton, pallet build and marking confirmed at order.
≈10 kg lined carton, interleaved
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Vacuum packed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Whole side SIDE
≈20 kg EPS box with ice
Net and gross weight, units per carton, pallet build and marking confirmed at order.
≈10 kg lined carton, interleaved
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Vacuum packed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Value added VA
≈20 kg EPS box with ice
Net and gross weight, units per carton, pallet build and marking confirmed at order.
≈10 kg lined carton, interleaved
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Vacuum packed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
| Our trout fillet articles | 10 × ≈1 kg per case, frozen |
|---|---|
| Our sliced smoked trout | 500 g and 0.8–1.2 kg vacuum packs |
| Fresh whole fish | ≈20 kg EPS box with ice |
Cold chain
Maintaining quality from sea to market.
Fresh / chilled
0 °C to +2 °C
Ice and temperature controlled transport.
- Fresh storage
- 0 °C to +2 °C
- Shelf life — our trout fillet
- Chilled 14 days; frozen 1 year
- Shelf life — our smoked trout
- Chilled 42 days; frozen 1 year
Frozen
−18 °C or colder
Freezing method, freezing history and glaze are declared per lot.
- Frozen storage
- −18 °C or colder
Shelf life is stated per article on the specification sheet. Tell us the minimum remaining shelf life you need at delivery and we will confirm it against the lot.
Origin and production
Sourced from Norwegian waters.
- Country of origin
- Norway
- Production system
- Fjord net pen grow-out
- Harvest date
- Declared per lot
Farmed in fjord systems along the Norwegian coast. Harvested year-round.
Seasonality
Availability varies by area, quota and season.
- J
- F
- M
- A
- M
- J
- J
- A
- S
- O
- N
- D
- Peak season
- Normal availability
- Lower availability
Harvested year-round. Size availability follows the production cycle, not a fishing season.
| January | Normal availability |
|---|---|
| February | Normal availability |
| March | Normal availability |
| April | Normal availability |
| May | Normal availability |
| June | Normal availability |
| July | Normal availability |
| August | Normal availability |
| September | Normal availability |
| October | Normal availability |
| November | Normal availability |
| December | Normal availability |
Certifications
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.
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.
Trade documentation
Classification, export documents and traceability — available or required depending on market and shipment.
| Scientific name | Oncorhynchus mykiss |
|---|---|
| FAO Alpha-3 code | TRR |
HS 0302.11 | Fresh or chilled, whole |
HS 0303.14 | Frozen, whole |
HS 0304.42 | Fresh or chilled fillets |
HS 0304.82 | Frozen fillets |
HS 0305.43 | Smoked, including fillets |
CN codes are the EU’s eight-digit extension of these headings and are confirmed per consignment.
Health certificate Norwegian Food Safety Authority (Mattilsynet) — Issued per consignment against the destination market’s model certificate.
Product specification sheet Brødr. Remø — Generated from the same data as this website, with revision number and date.
Packing list Brødr. Remø — Lot numbers, carton counts, net and gross weights per pallet.
ASC Chain of Custody evidence Aquaculture Stewardship Council — Applies only to lots sold as ASC certified and invoiced with the certificate code.
Certificate of origin Chamber of commerce — Commonly requested for customs clearance outside the EEA.
Transport document (B/L, CMR, AWB) Carrier — Issued by the carrier according to the agreed Incoterm.
- Lot number
- The anchor everything else attaches to.
- Production date
- Declared per lot.
- Harvest date
- Declared per lot.
- Establishment number
- M343
- Farm site
- Identified per lot where available.
Buyer use cases
Which formats typically serve which buyers.
Retail
Typically: PORT · FLT · LOIN · SLC
Foodservice
Typically: PORT · LOIN · FLT · SLC
HORECA
Typically: LOIN · PORT · SLC
Smoking
Typically: FLT · SIDE · HOG
Portioning
Typically: FLT · LOIN · HOG
Private label
Typically: SLC · PORT · VA
Secondary processing
Typically: HOG · FLT
Do not order trout on a salmon specification
The trim ladder is shared, but fillet weight distribution, colour and fat behave differently. If you smoke or cure in-house, ask for the size band and colour range you actually run rather than accepting a salmon-equivalent grade.
Procurement
How to specify fjord trout
Eight fields make a request a trader can price directly.
- Product form
- Size
- Condition
- Cut
- Quality
- Packing
- Quantity
- Destination
Fjord trout
Head-on gutted
2–3 kg
Processed
≈20 kg EPS box with ice
5,000 kg
CIF destination port
Sizes, packing and specifications are confirmed at order confirmation.
Specify your fjord trout
Get a tailored quote based on your exact requirements.
Related species
Other species from the same category.
Relevant buyer guides
Practical guides for procurement teams.
Sales contact
- Chief Executive Officer
- Johnny Remø — info@remoas.com
- COO / Sales
- David Remø — info@remoas.com
- Telephone
- +47 70 19 87 90