Products from red-meat fish

Salmon, trout:

• fillet, Trim A, Trim B, Trim C, Trim D (vacuum packed)
• portions (vacuum packed)
• salted or smoked fillet, sliced or not
• By-products (belly-flaps, backbones, cuts, pits-and-pieces, heads)

• stakes,
• fish caviar, salted and frozen.

Products from white-meat fish

Pikeperch:

• gutted
• fillet skin ON, fillet skin OFF
• portions skin ON, portions skin OFF

Perch:

• whole fillet skin ON, whole fillet skin OFF

Pike:

• gutted
• whole fillet skin ON, Whole fillet skin OFF
• portions skin ON, portions skin OFF
• pike caviar, salted and frozen

Herring:

• frozen, salted.

Sprat:

• frozen, salted