Atlantic salmon · Salmo salar

Norwegian Salmon Guide

Trim, cuts and specifications

A working reference for filleting, trim levels, portion forms and the specifications that decide what actually arrives. Written to be used before you request an offer.

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A whole Atlantic salmon fillet photographed from above on dark slate

Salmon trim

What has been removed

Trim level describes how much bone, fin, belly fat, back fat and other tissue has been taken off the fillet. It is a measure of processing, not of raw material quality.

Salmon cut

What shape it is in

Cut describes the form the product is presented in — whole fillet, loin, centre cut, steak, portion, cube or strip. A product has a trim level and a cut at the same time.

Buyer note

A trim name on its own is not a complete product specification. State skin status, pin bone status, size grade, portion weight and tolerance, packing and intended application alongside it.

Compare trim levels

Same fillet. Different trim levels.

Photographed at the same scale, angle and lighting so the differences are the only variable. Select a level to see what it typically includes.

Trim D

A closely trimmed fillet with the belly membrane and remaining fat lines taken off. Widely used where the fillet is portioned downstream.

Typically retained

A narrow, even belly edge
Skin, unless ordered skinless

Typically removed

Belly bones
Fins
Back fat
Belly fat membrane

Common commercial use

Retail portions
Restaurant and food service
Ready meals and industrial portioning

Advantages

Even thickness makes portioning predictable
Little to no trimming needed at destination

Trade-offs

More processing at origin
Less material per fillet than lower trims

Confirm with the supplier

Pin bone status — Trim D is not automatically pin bone-out
Skin and scaling status
Tail treatment

Zones a trim specification may address

Backbone and rib bonesFin bonesPin bonesBelly bonesCollar boneBelly flapBelly fatBack fatFinsTail sectionSkin

Not every zone appears in every trim definition. Only differences a supplier states in writing should be treated as part of the specification.

At a glance

Trim A to E, side by side

Trim	Bones	Fins	Belly flap	Belly fat	Back fat	Tail	Skin	Confirm
Trim A	Partly removed	Supplier-specific	Retained	Retained	Retained	Retained	Optional specification	Whether fins are removed
Trim B	Partly removed	Removed	Retained	Partly removed	Retained	Retained	Optional specification	Exactly which fins are included
Trim C	Removed	Removed	Partly removed	Partly removed	Removed	Retained	Optional specification	How far the belly flap is cut back
Trim D	Removed	Removed	Partly removed	Removed	Removed	Supplier-specific	Optional specification	Pin bone status — Trim D is not automatically pin bone-out
Trim E	Removed	Removed	Removed	Removed	Removed	Supplier-specific	Removed	Whether deep-skinned means skin only, or skin and brown muscle

Trim A

Bones: Partly removed
Fins: Supplier-specific
Belly flap: Retained
Belly fat: Retained
Back fat: Retained
Tail: Retained
Skin: Optional specification

Trim B

Bones: Partly removed
Fins: Removed
Belly flap: Retained
Belly fat: Partly removed
Back fat: Retained
Tail: Retained
Skin: Optional specification

Trim C

Bones: Removed
Fins: Removed
Belly flap: Partly removed
Belly fat: Partly removed
Back fat: Removed
Tail: Retained
Skin: Optional specification

Trim D

Bones: Removed
Fins: Removed
Belly flap: Partly removed
Belly fat: Removed
Back fat: Removed
Tail: Supplier-specific
Skin: Optional specification

Trim E

Bones: Removed
Fins: Removed
Belly flap: Removed
Belly fat: Removed
Back fat: Removed
Tail: Supplier-specific
Skin: Removed

RetainedPartly removedRemovedSupplier-specificOptional specification

Product cuts

One fish, many products

Where a cut comes from decides what it can be used for. Names differ between markets — the description matters more than the label.

A whole Atlantic salmon separated into its primary sections from head to tail, showing where each commercial cut is taken from

Head · Collar · Shoulder · Back loin · Belly · Tail section · Tail fin

Whole salmon

The complete fish as harvested, before gutting.

The whole animal.

Typical applications: Rarely traded in export in this state · Local sale close to the harvest site
Specify: Size grade · Chilled or frozen · Packing

Head-on gutted (HOG)

The fish gutted with the head left on. The standard export form for fresh Norwegian salmon.

The whole animal, less viscera.

Typical applications: Filleting at destination · Whole-fish retail display · Buyers who want to control the cut themselves
Specify: Size grade in kilo bands · Quality grade · Chilled or frozen · Packing and icing

Head-off gutted (H&G)

Gutted fish with the head removed.

The whole animal, less viscera and head.

Typical applications: Frozen trade · Reprocessing
Specify: Where the head cut is made · Size grade · Chilled or frozen

Whole fillet

One complete side of the fish, cut away from the backbone.

One full side, head to tail.

Typical applications: Retail fillet packs · Smoking · Portioning at destination
Specify: Trim level · Skin status · Pin bone status · Fillet weight band

Butterfly fillet

Both sides left joined, usually along the back or belly, with the frame removed.

Both sides of one fish.

Typical applications: Whole-fish presentation without bones · Stuffed and rolled preparations
Specify: Where the two sides remain joined · Pin bone status · Skin status

Loin

The thick muscle running along the back of the fillet, cut as a long even block.

The dorsal part of the fillet, above the lateral line.

Typical applications: Restaurant portioning · Premium retail · Products where even thickness matters
Specify: Skin status · Pin bone status · Length or weight band · Whether centre-cut only

Centre-cut loin

Loin taken only from the middle section of the fillet, leaving out shoulder and tail.

The mid-section of the dorsal muscle.

Typical applications: Fine dining · Fixed-weight premium portions
Specify: Where the centre section begins and ends · Skin status · Portion weight and tolerance

What counts as centre-cut differs between processors. Confirm the cutting positions, not just the name.

Belly cut

The fatty strip along the lower edge of the fillet.

The ventral edge of the fillet.

Typical applications: Smoking · Sashimi in some markets · Products where fat content is wanted
Specify: Whether the belly membrane is on or off · Skin status · Width of the strip

Tail cut

The narrow section from the back end of the fillet.

The caudal end of the fillet.

Typical applications: Value portions · Dicing and strips · Products where a thinner piece is acceptable
Specify: Skin status · Weight band · Whether the tail fin section is included

Steak

A cross-section cut through the whole fish, including the backbone.

A slice across the body, perpendicular to the spine.

Typical applications: Retail display · Grilling and pan-frying
Specify: Thickness · Weight band · Whether skin is on · Where along the fish the steaks are cut

Portion

A piece cut from the fillet to a target weight or size.

Anywhere along the fillet — the position determines the shape.

Typical applications: Retail · Food service · Ready meals · Catering
Specify: Target weight and tolerance · Cut position · Fixed-weight or variable-weight · Skin and pin bone status · Individually or bulk packed

Cubes

Diced salmon cut to a specified edge length.

Trimmed fillet material, often including off-cuts from portioning.

Typical applications: Ready meals · Salads and poke · Industrial production
Specify: Cube size · Which part of the fillet the material comes from · Fresh or frozen · Whether IQF

Strips

Salmon cut into long narrow pieces.

Fillet or trimmed off-cuts.

Typical applications: Ready meals · Skewers · Industrial production
Specify: Strip dimensions · Source material · Fresh or frozen

Slices

Thin slices, most often associated with cold-smoked product but also traded raw.

Usually the fillet, cut at a shallow angle.

Typical applications: Retail packs · Food service
Specify: Slice thickness · Interleaved or not · Pack weight · Fresh, frozen or smoked

Trimmings

Off-cuts from filleting and portioning, sold as a raw material rather than a finished product.

Belly edges, tail ends and material removed during trimming.

Typical applications: Minced products · Ready meals · Industrial production
Specify: Which operations the material comes from · Fat content expectations · Piece size · Fresh or frozen · Intended use

Terminology varies widely. Some suppliers separate trimmings by source and grade; others do not.

Skin and bone

Specified separately from trim

None of these follow automatically from a trim level. Each has to be stated.

A section of Atlantic salmon skin with the scales intact — Skin

Salmon pin bones removed from a fillet — Pin bones

The rib frame removed from an Atlantic salmon during filleting — Rib frame

Skin-on

The skin is left on the fillet or portion.

Holds the piece together during cooking and is required for some presentations. Adds weight that the buyer pays freight on.

Skinless

The skin is removed, normally by machine.

Needed where the product is coated, diced or served without skin. A thin layer of surface fat usually remains.

Deep-skinned

Skin removed together with the layer directly beneath it.

Gives a uniform surface colour. What exactly is taken with the skin varies between processors — confirm whether brown muscle is included.

Scaled

Scales removed before packing.

Expected in most skin-on retail products. Ask, rather than assume, on skin-on orders.

Unscaled

Scales left on.

Acceptable where the buyer removes the skin themselves, and avoids a processing step at origin.

Pin bone-in

The row of small bones along the lateral line is left in place.

Lower processing cost, but the buyer must remove them or declare their presence downstream.

Pin bone-out

Pin bones removed, normally by machine or by hand.

Required for most retail and food service products. Not implied by any trim level on its own — specify it separately.

Portions

Same weight is not the same product

Two portions of identical weight can differ in thickness, shape and application depending on where along the fillet they were cut.

State all of these

Target weight
Weight range or tolerance
Thickness
Length
Skin status
Pin bone status
Trim level
Cut position along the fillet
Fixed-weight or variable-weight
Fresh or frozen
Individually packed or bulk packed
Vacuum packed or other packaging
Glazing, where applicable
Units per carton
Net weight basis
Intended application

Centre-cut portion

Even thickness across the piece. Cooks predictably and plates consistently.

Tail portion

Tapered and thinner. Same weight, different cooking behaviour and presentation.

Belly-inclusive portion

Higher fat content along one edge, and a less even profile.

Buying guide

Match the cut to the application

Application	Recommended form	Important specifications	Why it fits
Retail display	Whole fillet or fixed-weight portions	Trim level, skin status, pin bone-out, weight tolerance, retail-ready packing	Shelf presentation depends on an even profile and a predictable pack weight.
Restaurant portion	Centre-cut loin or portion	Cut position, target weight and tolerance, thickness, pin bone-out	Plate cost and cooking time both depend on the piece being consistent.
Sushi and sashimi	Loin or closely trimmed fillet	Trim level, skin and deep-skin status, handling and cold chain, documentation for the intended use	Appearance and uniform surface matter. Suitability for raw consumption is a food safety and regulatory question, not a property of the cut.
Smoking	Whole fillet, or belly cut for fattier product	Trim level, pin bone status, fillet weight band, fat expectations	Smokehouses trim to their own standard, so a lower trim can be the better buy.
Ready meals	Portions, cubes or strips	Piece size, source material, fresh or frozen, IQF status	Dosing by weight into a fixed recipe needs a consistent piece.
Catering and foodservice	Portions, variable or fixed weight	Weight band, skin status, packing format, units per carton	Volume handling favours a format that goes straight from carton to production.
Further processing	Whole fillet at a lower trim	Trim level, pin bone status, fillet weight band	A processor with trimming capacity buys material, not finished shape.
Industrial production	Trimmings, cubes or strips	Source of material, fat content expectations, piece size, frozen format	Cost per kilo of usable protein drives the decision.

Suitability for raw consumption is not a property of a cut or a trim level. It depends on handling, documentation and the rules of the destination market, and has to be agreed separately.

Build the specification

Specify it here, send it as a request

Select what you need. The summary is written as a supplier-ready specification and can be carried straight into the request form.

Trim level

Product cut

Skin

Pin bones

Condition

Size / portion weightToleranceIndicative volume

Your specification

Norwegian farmed Atlantic salmon (Salmo salar). portion. Trim D or equivalent supplier specification. skin-on. pin bone-out. frozen.

Trim naming varies between producers. This text is a starting point for a request — the binding specification is the one agreed in the offer and contract.

Full order checklist

Product

Species
Country of origin
Farmed or wild
Product form
Trim level
Skin specification
Pin bone specification
Size grade
Portion specification

Condition and packing

Fresh or frozen
Freezing method, where relevant
Packing method
Net weight basis
Glazing, where applicable

Commercial

Estimated volume
Delivery frequency
Destination
Incoterm
Requested delivery window

Compliance and market

Required certifications
Labelling language
Intended market
Intended application

Example of a clear request

Norwegian farmed Atlantic salmon portions, Trim D or equivalent supplier specification, skin-on, scaled, pin bone-out, individually vacuum packed, frozen, portion weight range to be confirmed against our tolerance, monthly volume and destination port as stated below, Incoterm as stated below.

Illustrative only. Weights, volumes and Incoterms are stated by the buyer, and the product description, tolerances and quality criteria are confirmed in the final agreement.

Supplier variation

Trim terminology varies between producers, processing plants and markets. The written product specification, approved product images, tolerances and contractual documentation take precedence over the trim name alone.

Trim terminology is not standardised across the industry. Some Norwegian producer specifications run A to F rather than A to E, and define each level by what is absent rather than against a shared scale. Two suppliers can use the same letter for different products.

Some specifications treat the removal of belly fins as its own level; others fold it into the first.
Deep-skinning appears at different letters depending on the producer, and sometimes as a separate option rather than a trim level at all.
Removal of brown muscle is a distinct step in some specifications and absent from others entirely.

Questions

What buyers ask most

What is the difference between salmon trim and salmon cut?

Trim describes what has been removed from a fillet — bones, fins, fat lines, membrane and in some cases skin. Cut describes the shape the product is presented in, such as a whole fillet, loin, portion, steak or cube. They are separate specifications. A product can be Trim D and a portion at the same time, and stating only one of the two leaves the order incomplete.

What do Trim A, B, C, D and E mean?

They describe increasing levels of trimming, from a fillet with the belly bones taken out through to a closely trimmed and often deep-skinned product. The direction of the scale is consistent across the industry, but the exact content of each level is not. Treat the letter as a starting point for the conversation, then agree the detail in writing.

Is Trim E always pin bone-out?

No. Pin bone removal is a separate specification from trim level. A fillet can be closely trimmed and still have pin bones in place. Always state pin bone-in or pin bone-out explicitly, at any trim level.

Does a higher trim level always mean higher quality?

No. A higher trim level means more material has been removed and more processing has been done. It says nothing on its own about the raw material — freshness, grading, fat content, colour, gaping or handling. A closely trimmed fillet from a poorly handled fish is still a poorly handled fish. Quality grade and trim level are assessed separately.

What is the difference between a fillet, a loin and a portion?

A fillet is one complete side of the fish. A loin is the thick dorsal muscle cut out of that fillet as a long even block. A portion is a piece cut to a target weight or size, and can be taken from anywhere along the fillet. The three describe progressively more specific products cut from the same side of fish.

What should be specified when ordering salmon portions?

At minimum: trim level, cut position along the fillet, target weight, weight tolerance, skin status, pin bone status, fresh or frozen, packing format, and net weight basis. Two portions of identical weight can differ substantially in thickness and shape depending on where along the fillet they were cut.

Can trim definitions vary between suppliers?

Yes, and they do. Some producer specifications run A to F rather than A to E, and the same letter can describe different products at different plants. The written product specification, approved product images and the contract take precedence over the trim name.

Which cut suits retail, restaurants, smoking or further processing?

Retail and food service generally want fixed-weight portions or closely trimmed fillets. Restaurants favour centre-cut loins where consistency matters on the plate. Smokehouses often prefer a lower trim because they trim to their own standard. Processors buying raw material usually want whole fillets at a lower trim, or trimmings where the end product is minced or diced.

How should buyers verify the final product specification?

Ask for the supplier product sheet, agree the grading standard and rejection criteria in writing before the first shipment, and where possible approve a physical sample or approved product photographs against the written specification. Verify certificates against the issuing register rather than accepting a logo on a document.

Specify the salmon you need

Fish of Norway collects offers against your product form, trim, cut, volume, market, delivery window and commercial terms — standardised so they can be compared on one basis.

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