Products
Salmonids
Atlantic salmon and fjord trout — fresh, frozen, smoked and cured.
Species in this category
Each page carries the full commercial specification.
Commercial forms across this category
Which of these we can offer differs by species and by lot — every species page states our role for each form.
Commercial forms
- Head-on gutted · HOG
- Fillet · FLT
- Loin · LOIN
- Portion · PORT
- Steak / darne · STK
- Sliced · SLC
- Whole side · SIDE
- Value added · VA
Conditions
- Fresh / chilled
- Frozen
- Single frozen
- Smoked
- Hot smoked
- Cured (gravad)
- Marinated
- IQF
Before you order
Procurement considerations
A trim letter is not a full specification
Skin, belly depth in millimetres, tail treatment, colour, fat, rigor state and freezing history are all agreed separately from the letter.
Declare the freezing history
Never frozen, single frozen and double frozen behave differently in drip, texture and yield, and price differently.
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.
Procurement
How to prepare a commercial seafood RFQ
A field-by-field structure for a request for quotation that returns comparable offers instead of a conversation.
Other categories
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.