Fillets

The salmon fillets are made at our processing plant from the freshest raw material to ensure the highest quality possible. The fillets are cut based on a trimming scale from A to E. The fillets can be offered both as fresh or frozen. Below you can find a simple guide on how the fillets are trimmed:

Salmon Trim Guide

The main difference between the trims is how much bi-products (fins, tails, belly fat etc.) are removed from the fillet.

A-trim

New A-trim 

  • Backbone, bellybone off

 B-trim

B-trim1

  • Backbone, bellybone off
  • Back fins off

 

C-trim

C-trim1

  • Backbone, bellybone off
  • Back fins off
  • Belly fat off
  • Pinbone out

D-trim and E-trim

D-trim2

  • Backbone, bellybone off
  • Back fins off
  • Belly fat off
  • Pinbone out
  • All belly off
  • Tail piece off
  • Fully trimmed
  • Skin off (E-trim)