
|
 |
|
Salmon-Fillet
|
Trim A:
1. Bellybone off. / Picture will come
|
|
 |
|
|
Trim B:
1. Bellybone off 2. Back fins off 3. Collar bone off 4. Belly fat and fins off
|
 |
 |
|
|
Trim C:
1. Bellybone off 2. Back fins off 3. Collar bone off 4. Belly fat and fins off 5. Pin bones out
|
 |
 |
|
|
Trim D:
1. Bellybone off 2. Back fins off 3. Collar bone off 4. Belly fat and fins off 5. Pin bones out 6. All belly-fat off 7. Tail piece off 8. Fully trimmed
|
 |
 |
|
|
Trim E:
1. Bellybone off 2. Back fins off 3. Collar bone off 4. Belly fat and fins off 5. Pin bones out 6. All belly-fat off 7. Tail piece off 8. Fully trimmed 9. Skinless
|
 |
 |
|
|
Trim F:
1. Bellybone off 2. Back fins off 3. Collar bone off 4. Belly fat and fins off 5. Pin bones out 6. All belly-fat off 7. Tail piece off 8. Fully trimmed 9. Skinless, deepskinned 10. Brown fat off
|

Packing:
• 1. Fresh with ice in poly- or plastic-boxes, app. 10, 20 or 25 kg. per box
• 2. Frozen – layerpacked, with app. 20 kg. per carton |
 |
|
|
 |