Traded product
Salmon fillet, trim E
HS code 0304.41
Salmon Guide →Fully trimmed and skinless. The highest yield loss in the plant and the lowest waste in the kitchen.
Trim E is, in most specifications, a trim C or trim D fillet that has additionally been deep-skinned, which makes it the format premium food service and high-end retail buy when nothing further should be done to the fish before it is cut. The kilo price is higher than trim D by more than the extra labour suggests, because the yield is lower — the buyer is paying for the fish that was removed as well as the fish that arrives. That is the calculation to run before switching format, and it is why a trim E price and a trim D price cannot be compared on the unit price alone.
Commercial specification
- Product form
- Fillet, fully trimmed, skinless
- Size bands
- 0.9–1.8, 1.8–2.7 kg typical
- Packing
- 10 kg lined box, interleaved or vacuum
- Temperature
- 0 to +2 °C fresh, −18 °C or colder frozen
- Shelf life
- Fresh typically 10–12 days from production
- Minimum volume
- One pallet by air
- To state in the request
- Vacuum or interleaved, intended use, colour expectation
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
Comparing trim E and trim D on unit price is comparing two different quantities of fish. The comparison that holds is cost per usable kilo after the buyer’s own cutting loss, which is exactly what the landed cost calculator is for.
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We do not publish a fish price, because a number with no volume, Incoterm or validity is not information.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.