Pink Salmon fillet with skin and without skin is processed at the enterprise according to the international HACCP system in accordance with GOST 3948-2016; the fish is cut in length into two longitudinal parts, in which the head, vertebral, shoulder and large rib bones, fins, insides, including roe are removed , black membrane (if available), scales are also removed. Glazing is not more than 5%.


Area of catch: Volga-Caspian basin
Expiration date: 10 months ata temperature from-18°C.
Type of cutting: Fillet.
Packing: plastic package +box
Freezing: Shock frozen at temperature of-32°C.
Production time: from 7 to 14 days.
Production: HACCP international system
GOST 3948-2016
Season: Summer / Autumn

Minimum batch: 100 kg