Salmon Processing

Primary Factory Processing Steps

The standard industrial sequence for fresh or frozen salmon includes:

  1. Reception & Inspection: Fish arrive chilled at 0-4°C and are inspected for freshness indicators like firm flesh and bright skin.

  2. Descaling & Desliming: High-pressure water jets remove scales, while rotating brushes remove natural slime and microorganisms to ensure food safety.

  3. Deheading & Gutting: Automated machines perform precision "V-cuts" to remove the head while preserving maximum meat from the collar area.

  4. Filleting: Sensors or mechanical guides adjust circular blades to the specific size of each fish, separating it into two skin-on fillets.

  5. Pin Bone Removal: Sophisticated rollers with tiny "fingers" pull out small pin bones, often followed by a manual check by trained technicians.

  6. Trimming & Skinning: Technicians or high-pressure water jets remove excess fat and fins. If required, a skinner removes the skin with minimal meat loss.

  7. Quality Control: Scanners monitor fillet color and detect defects like blood spots or melanin, grading fillets by quality and weight. 


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