Trim C Trout Fillet (Oncorhynchus mykiss)
Description
Fillet with belly membrane, pin-bones removed (PBO), collar bone removed, skin on, with scales or scaled. Final product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging will vary upon customers’ requirement, bulk interleaved for fresh, and frozen IQF and IVP.
Sashimi Grade.
Sashimi Grade.
H/On Trout (Oncorhynchus mykiss)
Description
Gutted & Head On, gills on or removed. Product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging for fresh H/On is bulk in Styrofoam isolated boxes and frozen IQF in 25Kg masters.
Sashimi Grade.
Sashimi Grade.
Headed and Gutted Trout (Oncorhynchus mykiss)
Description
Head off and gutted. Product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging for fresh H/G is bulk in Styrofoam isolated boxes and frozen IQF in 25Kg masters.
Sashimi Grade.
Sashimi Grade.
Trim D Trout Fillet (Oncorhynchus mykiss)
Description
Fillet without belly membrane, pin-bones removed (PBO), collar bone removed, skin on, with scales or scaled. Final product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging will vary upon customers’ requirement, bulk interleaved for fresh, and frozen IQF and IVP.
Sashimi Grade.
Sashimi Grade.
Some examples of delicious preparations with our products
Coho Fillets C Trim (Oncorhynchus Kisutch)
Description
Fillet with belly membrane, pin-bones removed (PBO), collar bone removed, skin on, with scales or scaled. Final product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging will vary upon customers’ requirement, bulk interleaved for fresh, and frozen IQF and IVP.
Sashimi Grade.
Sashimi Grade.
H/On Coho (Oncorhynchus Kisutch)
Description
Gutted & Head On, gills on or removed. Product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging for fresh H/On is bulk in Styrofoam isolated boxes and frozen IQF in 25Kg masters.
Sashimi Grade.
Sashimi Grade.
HG Coho ( Oncorhynchus Kisutch)
Description
Head off and gutted. Product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging for fresh H/G is bulk in Styrofoam isolated boxes and frozen IQF in 25Kg masters.
Sashimi Grade
Sashimi Grade
Coho Fillets D Trim (Oncorhynchus Kisutch)
Description
Fillet without belly membrane, pin-bones removed (PBO), collar bone removed, skin on, with scales or scaled. Final product can be either fresh (refrigerated) at 0°C, or frozen at -18°C or less. Primary packaging will vary upon customers’ requirement, bulk interleaved for fresh, and frozen IQF and IVP.
Sashimi Grade.
Sashimi Grade.
Some examples of delicious preparations with our products
