PINK SALMON

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%.