Cold Smoked Salmon Ritagli – Boneless

Premium-grade raw material for gastronomy, food manufacturing and international distribution – boneless, skinless, vacuum packed

MasterMeat’s Cold Smoked Salmon Ritagli (Salmo salar) is a high-quality, frozen B2B product developed specifically for professional applications in gastronomy, food processing and export markets. Cut into irregular pieces without skin or bones and vacuum packed (VAC), this product guarantees consistent quality, safety, and high yield with minimal waste.

Ritagli is a highly functional ingredient for making fish burgers, pâtés, spreads, salads, sushi, poke bowls, ready meals and gourmet products. Sourced from certified Norwegian salmon farms, the product is cold-smoked and complies with all relevant EU and international food safety regulations.

Why choose MasterMeat’s Salmon Ritagli?

• Premium Norwegian Atlantic salmon (Salmo salar), boneless and skinless

• Vacuum packed (VAC) – long shelf life and product integrity

• Ideal texture and structure for processing or direct culinary use

• GMO-free, no artificial preservatives, non-ionized

• HACCP and BRC certified – ready for EU and global export

• Scalable packaging and format tailored to HoReCa and industry needs

Applications in Foodservice and Industry

MasterMeat’s Ritagli is a versatile B2B ingredient for:

• Manufacturing of fish burgers, spreads, fish pâtés

• Sushi bars, Asian cuisine, poke bowls, fusion dishes

• Catering and institutional kitchens

• Ready meals and convenience food lines

• Delicatessen, seafood salads, and sandwich production

Key Product Features and Technical Data

• Format: Irregular cuts of cold-smoked salmon

• Species: Atlantic salmon (Salmo salar), Norway, aquaculture

• Processing: Skinless and boneless

• Packaging: Vacuum sealed (VAC), available frozen or chilled

• Shelf life: 12 months frozen / 28 days chilled (24h after opening)

Quality and Hygiene Standards

• Full compliance with HACCP and BRC systems

• GMO-free, non-ionized, and preservative-free

• Batch-tested for heavy metals and PAHs (polycyclic aromatic hydrocarbons)

• Full traceability and production monitoring for each lot

Who is this product for?

• Seafood and frozen food processors

• Catering companies and institutional food providers

• Restaurants, hotels and premium foodservice (HoReCa)

• Wholesalers and B2B seafood distributors

• Exporters targeting the EU, UK, Middle East, Asia, and North America

Production and Freezing Process

1. Selection of fresh Norwegian salmon (Salmo salar)

2. Traditional cold-smoking process

3. Removal of skin and bones

4. Hand-cutting into small, uniform pieces

5. Vacuum packaging (VAC)

6. Rapid blast freezing and export carton packaging

EU and Export Compliance

Our product meets international standards:

• PAH4 ≤ 2.0 μg/kg per EC Regulation 835/2011

• Heavy metals below EU limits: lead, cadmium, mercury

• Export documentation and health certificates available

• Non-GMO, preservative-free, non-ionized

• Suitable for veterinary and customs inspections in third countries

Frequently Asked Questions (FAQ)

1. Does the product contain bones?
No, the product is 100% boneless and skinless.

2. What is the packaging format?
Vacuum-sealed units, packed 10 per master carton (approx. 10 kg gross).

3. How is the product palletized?
EU pallets, 32 cartons per pallet, 4 layers. Net pallet weight: approx. 320 kg.

4. Is it suitable for fish burgers and spreads?
Yes – it’s a perfect base for forming and flavor retention.

5. Are product samples available?
Yes – samples can be shipped upon request for R&D or technical trials.

6. What is the shelf life?
12 months frozen, 28 days chilled (consume within 24h after opening).

7. Can packaging or weight be customized?
Yes – we provide flexible B2B solutions tailored to client specs.

8. What certifications does the product carry?
HACCP, BRC, GMO-free, non-ionized.

9. What is the standard order process?
Inquiry → specification → quotation → logistics agreement → delivery.

10. Is the product export-ready for UK, Canada, or Gulf countries?
Yes – we offer full export documentation and packaging compliance.

Technical Specification

Ingredients:

• 97% Atlantic salmon (Salmo salar)

• 3% salt

Nutritional values (per 100g):

• Energy: 814 kJ / 196 kcal

• Fat: 13.5 g (of which saturated: 2.0 g)

• Protein: 18.4 g

• Carbohydrates: < 0.5 g

• Sugars: < 0.5 g

• Salt: 3.0 g

Microbiological parameters:

• Listeria monocytogenes: < 100 cfu/g

• Frozen variant: < 10 cfu/g

Contaminants:

• PAH4: max 2.0 μg/kg

• Benzo(a)pyrene & related: up to 12.0 μg/kg

• Lead: max 0.30 mg/kg

• Cadmium: max 0.050 mg/kg

• Mercury: max 0.50 mg/kg

Unit packaging:

• Vacuum (VAC), transparent film

Master carton:

• Size: 565 x 365 x 150 mm

• 10 units/carton, approx. 10 kg gross

Palletization:

• 32 cartons/pallet, 4 layers

• Net pallet weight: 320 kg

Storage conditions:

• Frozen: ≤ –18 °C

• Chilled: 0–5 °C

Certifications and declarations:

• HACCP

• BRC

• GMO-free

• Non-ionized

• Export-ready health and veterinary certificates

Technical specification