Pink Salmon
Pink Salmon is caught in the area FAO 67 and 61
The Pink Salmon is delivered to the freezing plants on shore refrigerated. Quality evaluations are performed during unloading, and processing which include monitoring of the temperature and condition of the Pink Salmon Lots found unacceptable are rejected.
The Pink Salmon is maintained at temperatures near 0° until freezing or onwards processing.
Prior to being scheduled for processing, representative samples from are test and samples are evaluated before and after to assess the quality.
Seafood Sales’ staff on site will control that the Pink Salmon is handled and processed according to our specification and our service included a quality report for each shipment. The quality assessment report includes verification of specification correctness, control weights, label control and organoleptic judgment.
When the Pink Salmon is scheduled for processing it is brought out of the cold storage and thawed to near-frozen temperatures
Each fish is evaluated by trained staff in the workshop for physical characteristics associated with decomposition or contamination. Any Pink Salmon exhibiting unacceptable characteristics is rejected.
Acceptable Pink Salmon is placed on racks and transferred to the workshops, where the processing takes place. In the workshop each worker is trained to maintain a high level of personal hygiene and each worker is informed of the particular specification of the day.
The Pink Salmon is reaching average weights 2.2 kg. The catching season is from July to October – but it can vary.
Pink Salmon products are mainly processed in China, where the main production sites are Yantai, Dalian and Qingdao. The low wages in China is still the prevailing reason for the high processing volume there.
Even the product is double frozen, the quality and the nutritional values are maintained at a high level.
Seafood Sales recommends eating Pink Salmon which is the natural and sustainable choice for Seafood lovers all over the world. You will easily find recipes’ on the Internet.
