Fresh fish & bulk sales
Our offer
For food service companies and retailers with fresh fish departments, we offer a wide and varied range of fresh and chilled fish, including whole fish, fillets, portions, loins and steaks, depending on the specific wishes and needs of the customer.
The main species are Atlantic salmon, cod, Alaska pollock and pangasius, but we also offer other fish species such as haddock, saithe, redfish, trout, plaice and tilapia. In addition to natural fish products, the range also includes shellfish, coated fish, marinated fish products and fish salads.
Our specialised Pieters Foodservice team at our Mowi site in Bruges will be happy to inform you about the possibilities.
For an overview of our food service offering, visit the Pieters webshop*.
*Only registered professional customers have access and can order online via our webshop.
Trim A
Top quality
- Uniform and even color on the fillets – maximum two degrees difference on the salmophan scale between belly and back)
- Color – a minimum of 24 salmophan
- Firm texture and few/no defects on flesh, there may be a few small holes.
Specifications pre rigor fillets
Collar
off
Collar bone
in
Back bone
off
Majority of belly bone
off
Skin
on
Pin bone
in*
* for post rigor fillets pin bone out is an option
Trim B
Top quality
- Uniform and even color on the fillets – maximum two degrees difference on the salmophan scale between belly and back)
- Color – a minimum of 24 salmophan
- Firm texture and few/no defects on flesh, there may be a few small holes.
Specifications pre rigor fillets
Collar
off
Back bone
off
Belly bone
off
Skin
on
Pin bones
in*
Ventral fin (pelvic fin)
off
* for post rigor fillets pin bone out is an option
Trim C
Top quality
- Uniform and even color on the fillets – maximum two degrees difference on the salmophan scale between belly and back)
- Color – a minimum of 24 salmophan
- Firm texture and few/no defects on flesh, there may be a few small holes.
Specifications pre rigor fillets
Collar
off
Back bone
off
Belly bone
off
Skin
on
Pin bone
in*
Dorsal fin
off
Fat fin (adipose fin)
off
Ventral fin (pelvic fin)
off
Anal fin
off
Belly
trimmed
* for post rigor fillets pin bone out is an option
Trim C (Abdomen)
Top quality
- Uniform and even color on the fillets – maximum two degrees difference on the salmophan scale between belly and back)
- Color – a minimum of 24 salmophan
- Firm texture and few/no defects on flesh, there may be a few small holes.
Specifications pre rigor fillets
Collar
off
Back bone
off
Belly bone
off
Skin
on
Pin bone
in*
Dorsal fin
off
Fat fin (adipose fin)
off
Ventral fin (pelvic fin)
off
Anal fin
off
Belly fat
1-3 cm or 3+ cm
Belly
off
* for post rigor fillets pin bone out is an option
Trim D
Top quality
- Uniform and even color on the fillets – maximum two degrees difference on the salmophan scale between belly and back)
- Color – a minimum of 24 salmophan
- Firm texture and few/no defects on flesh, there may be a few small holes.
Specifications pre rigor fillets
Collar
off
Collar bone
off
Back bone
off
Belly bone
off
Skin
on
Pin bone
in*
Dorsal fin
off
Fat fin (adipose fin)
off
Ventral fin (pelvic fin)
off
Anal fin
off
Belly fat
off
Belly
off
Tail
cut
* for post rigor fillets pin bone out is an option
Trim D (Abdomen)
Top quality
- Uniform and even color on the fillets – maximum two degrees difference on the salmophan scale between belly and back)
- Color – a minimum of 24 salmophan
- Firm texture and few/no defects on flesh, there may be a few small holes.
Specifications pre rigor fillets
Collar
off
Collar bone
off
Back bone
off
Belly bone
off
Skin
on
Pin bone
in*
Dorsal fin
off
Fat fin (adipose fin)
off
Ventral fin (pelvic fin)
off
Anal fin
off
Belly fat
off
Belly
1-3 cm or 3+ cm
Tail
cut
* for post rigor fillets pin bone out is an option
Trim E
Top quality
- Uniform and even color on the fillets – maximum two degrees difference on the salmophan scale between belly and back)
- Color – a minimum of 24 salmophan
- Firm texture and few/no defects on flesh, there may be a few small holes.
Specifications pre rigor fillets
Collar
off
Collar bone
off
Back bone
off
Belly bone
off
Skin
off
Pin bone
in*
Dorsal fin
off
Fat fin (adipose fin)
off
Ventral fin (pelvic fin)
off
Anal fin
off
Belly fat
off
Belly
off
Tail
cut
* for post rigor fillets pin bone out is an option
Origin of raw materials Atlantic salmon
Norway
Iceland
Scotland
Ireland
Canada
Faroe Islands
Chile
Temperature
Fresh
Frozen
Recognized quality labels
Please contact us
Contact our office for more information on trading and bulk sales.
Visit the contact page 