TRIMMINGS
Smoked salmon Trimmings derive from the offcuts of our normal production, when we are cutting, slicing and packing our smoked salmon
Grade A
This has a very low brown meat content (typically <5%)and has a bright orange appearance. We tend to chop the pieces to provide a more uniform piece size. It is suitable for a variety of "Topping" applications.
Grade B
This has a high brown meat content and is much more oily. It lends itself for use as an ingredient where the product is going to be cooked.