TERMINOLOGY

 - METHODS OF PACKAGING THE SALMON - 

Fish dishes provide a whole range of valuable nutrients. The fish we use to prepare homemade meals should always be fresh and of high quality. That is why packaging is important. The two most common methods of salmon packing to ensure the highest quality of the product until the end of the use-by date are:

  • Modified Atmosphere Packaging (MAP), which means packaging in a protective atmosphere that maintains quality, freshness, taste and aroma of the product.
  • VAC packaging, which means air is extracted and the package is hermetically sealed. By limiting exposure of the product to the air, we can prolong the life of the product and protect it from contamination and mechanical damage.

 

 - METHODS OF PROCESSING OF FRESH SALMON - 

Salmon fillets are the most commonly bought product as they allow us to significantly shorten meal preparation times and reduce the amount of waste in the preparation of your meals. The most commonly used methods of processing salmon are:

  • HOG (Head-On-Gutted) means gutted fish with head, not descaled.
  • Trimming – fillets are taken from either side of the salmon and then trimmed. Trimming of fillets is done according to strict standards. They regulate which parts of the fish are to be removed and which are left. Depending on the method of cutting, we distinguish five levels of trim, respectively A, B, C, D and E.