Traded product
Salmon fillet, trim D
HS code 0304.41
Salmon Guide →The workhorse of retail and food service. Closely trimmed, and the specification most buyers mean when they say “fillet” — with pin bone status stated separately.
Trim D is a closely trimmed fillet with the belly membrane and the remaining fat lines taken off, and it dominates European and Asian retail because it needs little or no further work before portioning. The trim letter alone does not settle the specification: pin bone-in or pin bone-out, skin on or off, belly trimmed to what depth, and whether the tail is cut all vary between suppliers who will all correctly call the result trim D. Those fields belong in the request, not in the follow-up email after the first container.
Commercial specification
- Product form
- Fillet, closely trimmed (Trim D). Pin bone status stated separately.
- Pin bones
- Pin bone-in or pin bone-out — state which. Trim D is not automatically pin bone-out.
- Skin
- Skin-on or skinless — state which
- Size bands
- 0.9–1.8, 1.8–2.7, 2.7–3.6 kg
- Packing
- 10 kg lined box, interleaved
- Temperature
- 0 to +2 °C fresh, −18 °C or colder frozen
- Shelf life
- Fresh typically 10–12 days; frozen 18–24 months
- Minimum volume
- One pallet fresh, one 20 ft container frozen
- To state in the request
- Pin bone status, skin, belly trim depth, tail cut, interleaving
Typical commercial specification. Where the industry genuinely varies, the field says so — and the binding specification is the one written into your contract, not this page.
What goes wrong on this product
Two suppliers can both deliver honest trim D and deliver visibly different products. The letter covers the trimming; it says nothing about pin bones, belly depth or tail. Where the buyer has a reference product, a photograph in the specification settles more than another paragraph does.
Landed cost
What it actually costs on your floor — an estimate
We do not publish a fish price, because a number with no volume, Incoterm or validity is not information. What we publish is the arithmetic. Enter the rates you have been quoted — nothing is pre-filled — and the calculator converts the offer to a single comparable basis: net of glaze or ice, one Incoterm, one currency, every line named. The result is an estimate.