Salmon Trimming Guide

We process Atlantic salmon fillets to exact international trimming specifications. Review the photographic guide below to select the precise cut required for your culinary or retail application.

Trim C Category

Trim C minus (Trim C -)

Trim C minus (Trim C -)

  • No dorsal fin
  • No belly flap
  • No pin bones
Trim C

Trim C

  • No dorsal fin
  • No belly fat
  • No belly flap
  • No pin bones
Trim C plus (Trim C +)

Trim C plus (Trim C +)

  • No dorsal fin
  • No belly fat
  • No belly flap
  • Trimmed back
  • No pin bones

Trim D Category

Trim D minus (Trim D -)

Trim D minus (Trim D -)

  • No dorsal fin
  • No belly fat & flap
  • Belly membrane trimmed
  • No pin bones
Trim D

Trim D

  • No dorsal fin
  • No belly fat & flap
  • Trimmed back
  • Belly membrane trimmed
  • No pin bones
Trim D plus (Trim D +)

Trim D plus (Trim D +)

  • No dorsal fin & trimmed back
  • Belly membrane trimmed
  • Belly trimmed to torpedo shape
  • No belly fat
  • No pin bones

Trim E Category (Skinning)

Trim E – Normal Skinning

Trim E – Normal Skinning

  • Skinless
  • Brown fat = whole fillet
Trim E – Semi-deep skinning

Trim E – Semi-deep skinning

  • Skinless
  • Brown fat = max approx. 6cm
Trim E – Deep Euro Skinning

Trim E – Deep Euro Skinning

  • Skinless
  • Brown fat = max approx. 3cm
Trim E – American Deep Skinning

Trim E – American Deep Skinning

  • Skinless
  • Brown fat = max approx. 2.5cm
Without scales

Without scales

  • Fillets without scales
  • Top fillet without scales
  • Bottom fillet with scales
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