Cold-smoked salmon trimmings are a ready-to-use fish raw material for companies that need stable quality, a convenient format and efficient logistics. The product is made from Atlantic salmon Salmo salar and comes as irregular skinless, boneless pieces. This makes it well suited wherever fast handling, batch consistency and reduced raw material losses are important. It is a practical choice for the HoReCa segment, processing plants, catering companies and export customers.
The trimming format offers high application flexibility. The product can be used as a base for spreads, fillings, fish burgers, salads, wraps and convenience dishes. Cold-smoked salmon brings a ready flavour profile and helps shorten the preparation process for semi-finished products. VAC vacuum packing supports product safety in trade and convenient storage, while the frozen variant facilitates planning of deliveries and production.
Why choose this product from Master Meat?
This raw material has been developed for customers who expect functionality in real production and kitchen conditions. The key advantage of the product is the combination of a ready-to-use format, stable parameters and convenient packing.
- Skinless and boneless – less work on the line and easier preparation of the input.
- Cold smoking – ready-made taste and aroma with no need for additional pre-processing.
- VAC vacuum packing – convenient for logistics, storage and portioning.
- Trimmings format – a good choice for fillings, salads, spreads and ready meals.
- Frozen or chilled variant – easier to adapt to the customer’s operating model.
For the B2B client this means faster preparation of the product for further use, better process control and greater predictability for repeat orders.
Applications in industry and foodservice
Cold-smoked salmon trimmings work well wherever quick use of the raw material and a consistent end result are required. In gastronomy they can be used for salads, sandwiches, wraps, spreads, fillings, fish burgers and lunch dishes. In catering they facilitate the preparation of dishes with a fixed weight and predictable taste. In fish processing the product can be used as an input for further processing, including fish pâtés, convenience components, fillings and ready-made mixes. Thanks to the trimming format, the product is also functional wherever efficiency and reduced labour intensity are important.
Key properties and technical data
The main parameters of this product are directly relevant for technology, storage and procurement planning. The customer receives a raw material with clearly defined format, composition and storage conditions.
- Species: Atlantic salmon, Salmo salar.
- Product form: irregular cold-smoked salmon trimmings.
- Processing: skinless and boneless product.
- Production method: farmed, origin Norway.
- Packing: VAC vacuum packs, 10 packs per carton.
- Storage conditions: frozen at temperatures down to -18°C or chilled at 0–5°C.
- Shelf life: up to 12 months for the frozen variant, 28 days for the chilled variant.
- Ingredients: 97% Atlantic salmon, 3% salt.
For professional buyers this means a raw material that is easy to implement in production, transparent from a logistics perspective and convenient in day-to-day operations.
Quality and hygiene standards
The product is prepared in line with standards required by the food market and B2B trade. Vacuum packing supports hygienic safety and stable turnover. The product data indicate compliance with HACCP and BRC systems. They also specify non-GMO status and no ionizing irradiation. For buyers, parameters relating to heavy metals and PAH as well as microbiological control, including Listeria monocytogenes < 100 cfu/g, are also important. Such information makes it easier to assess the suitability of the product for further use in gastronomy, wholesale and processing.
Who is this product intended for?
This solution is designed for companies looking for smoked salmon in a functional format for further use. It performs best in gastronomy, catering, hotel kitchens, ready-meal production and fish-processing plants. The product is a good choice for customers who want to reduce raw material preparation time and need a skinless, boneless component. It is also a practical option for distributors and export partners who expect clear logistics parameters and a convenient packing format.
Technical specification
| Parameter | Value |
|---|---|
| Full product name | Ritagli di salmone affumicato - Cold-smoked salmon trimmings Salmo salar VAC |
| Species | Atlantic salmon |
| Latin name | Salmo salar |
| Product form | Trimmings, irregular pieces |
| Processing method | Cold-smoked, available frozen or chilled |
| Production method | Farmed |
| Country of origin | Norway |
| Trimming / preparation | Skinless and boneless |
| Ingredients | 97% Atlantic salmon (Salmo salar), 3% salt |
| Unit packaging | VAC |
| Outer packaging | Carton 565 x 365 x 150 mm |
| Number of packs per carton | 10 |
| Number of cartons per pallet | 32 |
| Net pallet weight | 320 kg |
| Frozen storage | Down to -18°C |
| Chilled storage | 0–5°C |
| Frozen shelf life | 12 months |
| Chilled shelf life | 28 days |
| Use after opening | Within 24 hours |
| Allergens | Fish (Salmo salar) |
| Free from | Gluten, lactose, GMO, ionizing treatment |
| Microbiological parameter | Listeria monocytogenes < 100 cfu/g |
| Microbiological parameter for frozen product | < 10 cfu/g |
| PAH 4 | ≤ 2.0 μg/kg |
| Lead | ≤ 0.30 mg/kg |
| Cadmium | ≤ 0.050 mg/kg |
| Mercury | ≤ 0.50 mg/kg |
| Energy value | 814 kJ / 196 kcal per 100 g |
| Fat | 13.5 g per 100 g |
| Saturated fatty acids | 2.0 g per 100 g |
| Protein | 18.4 g per 100 g |
| Carbohydrates | < 0.5 g per 100 g |
| Salt | 3.0 g per 100 g |
| Certificates and standards | HACCP, BRC |
| Application | HoReCa, processing, export, wholesale |
B2B Wholesale Inquiry – Master Meat
Thank you for your interest in Master Meat’s offer. This form is intended for companies, wholesalers, processing plants and export customers. Based on the information provided, we prepare individual commercial offers.
We serve:
- meat processing plants,
- distributors and wholesalers,
- retail chains,
- individual and B2B export.
After submitting the form, you will receive an automatic confirmation. Our sales department will contact you as soon as possible.
Wholesale inquiry: Ritagli di salmone affumicato – Cold-smoked salmon trimmings Salmo salar VAC
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FAQ – Frequently Asked Questions
What are cold-smoked salmon trimmings suitable for?
Are smoked salmon trimmings suitable for gastronomy?
Are smoked salmon trimmings suitable for processing?
How should smoked salmon trimmings be stored after delivery?
Can smoked salmon trimmings be frozen?
Are smoked salmon trimmings boneless and skinless?
How are VAC smoked salmon trimmings packed?
What is the shelf life of smoked salmon trimmings?
Are cold-smoked salmon trimmings a good choice for salads and spreads?
What quality standards apply to smoked salmon trimmings?
Are smoked salmon trimmings suitable for export?
How do smoked salmon trimmings differ from smoked salmon slices?