Fresh fillet

TRIMMING – STEP BY STEP

A: On an A-trimmed salmon the head has been removed

and it has been split in 2 filets.

B:On a B-trimmed salmon the tail piece, back fins and back bone has also been removed.

C: On a C-trimmed salmon also the 32 pin bones have been removed.

D: On a D-trimmed salmon also the belly fat along the edges of the salmon sides has been removed.

E: On a E-trimmed salmon the skin has been removed.

F:On a F-trimmed salmon also the blood vessel (brown part) has been removed.​​​​​

ContaCt Varde Laks A/S​

​Snedkervej 2, DK-6800 Varde

Tlf.:​

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