From clear waters to your counter
Whether they’re creating menus for restaurants or supermarket shelves, chefs around the world enjoy serving Norwegian salmon. Ensure that you’re offering them the best selection by reading our top tips.
For a neat finish, use long knife strokes with minimal cuts when you fillet the salmon.
Use our selling tips below. While our Atlantic salmon lends itself to a vibrant display, our tips could help to attract more customers to your counter.
Offer a choice of cuts - the whole salmon, fillets, steaks, cubes or minced. You could also offer added value products, such as smoked salmon. Find out more about the fillets and cuts you can make here.
How much fillet do you end up with?
You can easily calculate the amount of fillet you’ll get from a whole salmon (head-on and gutted). A kilo of whole salmon equals 0.75 kilos of salmon fillet.
- 5 kg = 3.8 kg
- 10 kg = 7.5 kg
- 15 kg = 11.3 kg
Speak the language
Whether you’re ordering the salmon or selling it on, these are some of the common phrases and abbreviations you might come across.
Whole fish (un-gutted)
H/On & G
Head on and gutted
Head off and gutted
Includes ribs and collar
Pin bones in
Skn/On B/L In
Skin on, bloodline in
Skn/On B/L Out
Skin on, excess waste trimmed, including 95% of the bloodline
Skin on centre-cut
Scaled, gutted and the tails and fins removed
Choosing the right trim
Whether it saves prep-time or waste, knowing which trim to order could make a big difference to your bottom line.
This trim will require extra preparation and could result in yield loss.
- Collar on
- Fin on
- Belly fat on
- Anal fin and pelvic fin on
This trim has been prepped further and will provide a better indication of usable salmon.
- Back fat removed
- Collar removed
- Fin and pin bone removed
- Part belly fat removed