Premium semi-finished product for food processing and gastronomy
Scraped salmon meat from Master Meat is a high-quality B2B semi-finished product designed for demanding customers in the HoReCa sector, food processing plants, and export markets. Produced from Atlantic salmon (Salmo salar) farmed in Norway, it guarantees consistent quality and full traceability of each batch.
The cold-smoking process provides an intense, characteristic smoked flavor and aroma, while the preserved fine flake structure makes it easy to blend and incorporate into various recipes. Thanks to IQF freezing and vacuum packaging, the product maintains optimal freshness, nutritional value, and microbiological stability.
Why choose scraped salmon meat from Master Meat
Master Meat ensures the highest standard of quality, based on extensive experience in supplying raw materials to B2B customers worldwide. The salmon comes from controlled Norwegian aquaculture, ensuring repeatable parameters and reliable supply.
Production is carried out in compliance with BRC and HACCP standards, guaranteeing microbiological and chemical safety. The product is GMO-free and non-ionized, making it especially attractive for premium brands and export markets.
Applications in industry and gastronomy
Scraped salmon meat is ideal for:
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Premium fish spreads and pâtés
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Fillings for ravioli, dumplings, pies, and other deli products
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Salads and tapenades for catering and hotel services
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Ready-to-eat appetizers and sandwich fillings
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High-quality pet food
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Export products requiring consistent, high-end raw materials
Key features and technical data
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High protein content: 20 g / 100 g
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Rich, characteristic cold-smoked salmon taste
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Fine flaked texture – easy to mix and shape
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High microbiological stability and process safety
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Raw material: Atlantic salmon (Salmo salar), farmed in Norway
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GMO-free, non-ionized
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Vacuum packaging: 2 x 2.5 kg bags per 5 kg carton
Quality and hygiene standards
The product is manufactured in full compliance with European and international standards (BRC, HACCP).
Microbiological parameters: Salmonella – not detected, E. coli – <100 CFU/g, Listeria – <100 CFU/g, Enterobacteriaceae – <5,000 CFU/g. This ensures maximum safety for further processing and food service applications.
Who is this product for
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B2B wholesalers and distributors
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Fish and seafood processing plants
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Catering companies and central kitchens
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Producers of premium ready meals and deli products
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High-quality pet food manufacturers
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Export operators seeking standardized premium ingredients
Production and freezing process
The meat is obtained by scraping salmon frames, then portioned from frozen blocks, vacuum-packed, and frozen using IQF technology.
This process preserves the natural properties, nutritional value, and ensures safe storage and transport. The product is fully ready for further industrial and culinary use.
FAQ — most common B2B questions
Does the product contain bones?
Virtually none; the meat is carefully cleaned and comes from scraping the spine area.
How is the product packed and palletized?
Vacuum-packed in 2 x 2.5 kg bags, placed in 5 kg cartons. Standard palletization: 144 cartons per EURO pallet (12 layers x 12 cartons).
Is the product compliant with export standards?
Yes, it meets EU and global export standards, and is produced according to BRC and HACCP guidelines.
Can it be customized?
Yes, packaging formats and weight can be adapted depending on volume and requirements.
What certifications does the product have?
BRC, HACCP, GMO-free, non-ionized.
What is the shelf life?
18 months from the production date, stored at –18 °C or below.
Are samples available?
Yes, test samples are available for technological evaluation.
How is large-scale logistics managed?
Transported in freezer trucks at max. –18 °C, with temperature-controlled monitoring.
Is it suitable for spreads and fillings?
Yes, thanks to its fine texture and smoked flavor, it is perfect for spreads, pâtés, and fillings.
What is the ordering and pricing process?
Contact the Master Meat sales team for an individual offer and delivery schedule.
Technical specification
Composition:
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Atlantic salmon (Salmo salar), farmed in Norway
Nutritional values (per 100 g):
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Protein: 20 g
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Fat: 13 g
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Energy: 824 kJ / 197 kcal
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Carbohydrates: 0 g
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Salt: <0.1 g
Dimensions/packaging:
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Form: irregular, fine flakes
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Packaging: vacuum bags 2 x 2.5 kg (5 kg carton)
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Pallet: 144 cartons / EURO pallet (12 layers x 12 cartons)
Microbiological parameters:
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Salmonella: absent in 25 g
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E. coli: <100 CFU/g
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Listeria: <100 CFU/g
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Enterobacteriaceae: <5,000 CFU/g
Packing and palletization:
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Vacuum-packed, EURO pallet
Storage and shelf life:
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Temperature: below –18 °C
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Shelf life: 18 months from production date
Allergens:
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Fish
Certifications and declarations:
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BRC, HACCP
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GMO-free
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Non-ionized
Contact us today for a personalized wholesale offer, request a test sample, or learn more about cooperation opportunities — the Master Meat sales team is ready to prepare a tailor-made offer for your needs.
