Salmon fillet with skin – Trim D

Premium salmon fillet for gastronomy, processing, and global distribution

The salmon fillet with skin, Trim D, from Master Meat is a premium product tailored for professional buyers, technologists, and exporters. Made from Atlantic salmon (Salmo salar), farmed in Norway or Iceland, it ensures consistent quality and full batch traceability.

Thanks to precise trimming (Trim D), removal of bones and unwanted membranes, this fillet offers a firm, natural texture and a delicate, typical salmon flavor, perfectly matching the high standards of the HoReCa and processing sectors.

Why choose the salmon fillet from Master Meat

Master Meat guarantees strict quality control from raw material selection to final packaging.

Each fillet is carefully cleaned (no bones, no spine, no excess belly fat, no fin remains), which shortens preparation time for processors and professional kitchens. No additives, no injection, no glazing — 100% pure salmon fillet.

The product is GMO-free, non-ionized, and fully compliant with BRC and HACCP certifications.

Applications in processing and gastronomy

This salmon fillet is ideal for:

• Premium restaurants and hotels

• Sushi and sashimi production (after thermal treatment)

• Production of fish burgers, pâtés, and fillings

• Diet catering and convenience meals

• Export lines of high-end fish products

Key properties and technical data

• 100% Atlantic salmon fillet (Salmo salar)

• Trim D: skin on, no bones, no fins, no excess belly fat

• Firm, natural texture after thawing and cooking

• Typical, mild taste without discoloration (SalmoFan 23+)

• No injection, no glazing

• Various fillet sizes available (0.3 kg – 2.6+ kg), customizable upon request

Quality and hygiene standards

The product meets strict microbiological requirements: no Salmonella in 25 g, Listeria <100 CFU/g, E. coli <100 CFU/g, coagulase-positive staphylococci <100 CFU/g.

It is also monitored for heavy metals (cadmium, lead, mercury), fully compliant with EU legal TVB-N limits.

Who is this product for

• Fish wholesalers and B2B distributors

• Fish processing plants

• HoReCa operators, hotel chains, and resorts

• Exporters seeking standardized premium raw materials

Production and freezing process

The fillets are sourced from Atlantic salmon raised under controlled conditions in Norway or Iceland. After precise trimming (Trim D), each fillet is vacuum-packed individually and deep-frozen.

Vacuum technology protects against oxidation and preserves nutritional value, while shock freezing guarantees freshness and long shelf life.

FAQ — most common B2B questions

Does the product contain bones?
No, the fillets are fully boneless (allowable <1 piece per kg).

How is the product packed and palletized?
Individually vacuum-packed in 10 kg cartons. Standard palletization: 48 cartons (4 cartons per layer, 12 layers).

Is the product compliant with export standards?
Yes, it meets BRC, HACCP, and EU requirements.

Can the product be customized?
Yes, various fillet sizes and packaging formats are available upon request.

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

What is the shelf life?
24 months from freezing date, stored at –18 °C or below.

Are samples available?
Yes, technical samples can be provided upon request.

How is large-scale logistics handled?
Frozen transport with controlled temperature down to –18 °C.

Is the fillet suitable for sushi?
Yes, after proper thermal treatment, it can be used in sushi solutions.

What is the ordering and pricing process?
Contact the Master Meat sales team for an individual quotation and delivery schedule.

Technical specification

Composition:

• 100% salmon fillet (Salmo salar), farmed in Norway / Iceland

Nutritional values (per 100 g):

• Protein: approx. 20 g

• Fat: approx. 13 g

• Energy: approx. 824 kJ / 197 kcal

• Carbohydrates: 0 g

• Salt: <0.1 g

Dimensions/packaging:

• Size options: 0.3–0.5 kg, 0.5–1.0 kg, 1.0–1.4 kg, 1.4–1.8 kg, 1.8–2.2 kg, 2.2–2.6 kg, 2.6+ kg

• Packaging: vacuum-packed, 10 kg master carton

• EURO pallet: 48 cartons

Microbiological parameters:

• Total bacterial count: <1,000,000 CFU/g

• Salmonella: absent in 25 g

• Listeria monocytogenes: <100 CFU/g

• E. coli: <100 CFU/g

• Coagulase-positive staphylococci: <100 CFU/g

Packing and palletization:

• Vacuum-packed, labeled, stacked by layer

Storage and shelf life:

• Temperature: ≤ –18 °C

• Shelf life: 24 months from freezing

Allergens:

• Fish

Certifications and declarations:

• BRC, HACCP

• GMO-free

• Non-ionized

Contact us for a personalized wholesale offer, request a technical sample, or learn more about cooperation — the Master Meat sales team is ready to prepare a tailor-made solution for your business needs.

Technical specification