Salmon trout ( Oncorhynchus mykiss )


  • Can gradate in the requested calibre
  • Can produce fresh or frozen
  • Can pack with a private label if requested
  • Certificated by BRC, IFS, HACCP and ISO
  • Delivers into the processing and packing facilities as soon as possible, without damaging the cold chain


Fileto : 60-80g, 80-120g
Vide : 180-200g, 200-220g, 220-240g, 260-280g, 280-300g, 300-350g, 350-400g

Slaughter Methods

  • V-cut
  • Flicked cut
  • Butterfly cut
  • Standart cut