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For finfish, by-products typically include trimmings, skins, heads, frames (bones with attached flesh), viscera (guts) and
blood.
Source: article
Order for Philippines
Salmon top loin IVP
Carton packing, label
Salmon portions 4 x 125g
Salmon portions 4 x 125g
Salmon portions 4 x 125g
Salmon fillet 300g IVP
Salmon steak 400g
Salmon steak 400g
Salmon frame on tray IVP 500g
Salmon Bellies 1-3sm. 400g net
Salmon portion 4 x 140g with teriyaki sauce
Salmon top loin
Salmon bellies 3-5 700g IVP
Salmon fillet 300g IVP
Salmon portion with the souse
Salmon Bellies 1-3sm. 400g net
Salmon Bellies on tray 1-3sm. 400g net.
Salmon Bellies on tray 1-3sm. 400g net.
Salmon belly
Salmon steak 400g
Salmon bellies 2-5 cm IVP
Salmon fillet C-trim
Salmon bellies 2-5 cm IVP
Salmon fillet portion 300g IVP
Salmon bits skin on 1000g
Salmon by-products
Bellies and Back bones in retail packing
Bellies and Back bones in retail packing
By products fig
Salmon bellies 1-3 bulk packing
Salmon Bellies 1-3sm. 400g net.
Salmon Bellies 1-3sm. 400g net.
Salmon bellies 3+
Salmon bellies 3+
Salmon by-products 4
Salmon by-products 67
Salmon frame 5
Salmon frame big
Salmon frame
Salmon head 1 pcs
Salmon heads 3 pcs IVP
Salmon heads 3
Salmon heads 400g+
Salmon heads cutted retail packing
Salmon heads
Salmon pics
Salmon tail part IVP
Salmon trim
Salmon trimming
Salmon and Trout
Salmon and Trout
Trout fillet IVP – 2
Trout fillet IVP – 3
Trout fillet IVP – 7
Trout fillet IVP – 8
Trout fillet IVP – 9
Trout fillet IVP – 10
Trout fillet IVP
Shellfish and Crabs
King Crab
