Traded product
Salmon loin, sashimi specification
HS code 0304.41
Salmon Guide →The highest specification we handle, and the one where the buyer rejects on colour and fat before anything else is discussed.
A loin is the thick back cut, pin-bone free, and when it is bought for raw consumption the specification tightens on everything at once: colour on a stated scale, fat content, firmness, and a cold chain that has not been interrupted once between harvest and the counter. Japanese and Korean buyers will state the colour band in the contract and reject against it, and they are right to — the product is eaten raw and the defect a cooked market forgives is visible on a plate here. Fjord trout is frequently specified alongside salmon for exactly this trade, and reaches a deeper colour at the same feed regime.
Commercial specification
- Product form
- Loin, thick back cut, pin-bone free
- Weights
- 150–300 g and 300–500 g typical
- Colour
- Stated on an agreed scale, checked before shipment
- Packing
- Vacuum packed, 5–10 kg cartons
- Temperature
- 0 to +2 °C, unbroken and logged
- Shelf life
- Shorter than standard fillet. State required days on arrival.
- Minimum volume
- One pallet by air
- To state in the request
- Colour band, fat expectation, days of shelf life on arrival
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
There is no such thing as sashimi grade as an official standard. It is a commercial description, and it means whatever the two parties wrote down. Where nothing is written down it means whatever the buyer expected, which is how this product generates claims out of proportion to its volume.
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We do not publish a fish price, because a number with no volume, Incoterm or validity is not information.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.