Whole Fresh Salmon


It is a highly commercial fish type and farmed by many countries, Norway, Canada and Russia being in the first place. In natural environment, it is a fish type originated from Atlantic Ocean and it migrates to fresh waters before and after spawning, they return to the sea. They migrate to fresh waters again to spawn.

Its body is covered with silver bright scales and it can reach to 150 cm. They have delicious, specific red meat. Although it is a fatty fish type, they are beneficial against to cholesterol, it is completely heart-friendly and contain high amounts of Omega 3.

Product Description

Product name Whole Fresh Atlantic Salmon 20 kg
Latin name Salmo salar
External barcode -
Internal barcode -
Size 4-5 kg, 5-6 kg, 6-7 kg 
Product description After harvesting salmon is gutted with head and packed immediately, after that transport.
Freezing type -
Packing type 20 kg bulk
Ingredients Whole salmon (%100)
Production type Farmed    /    Catch  (FAO :          )    /    Value added
Origin Norway
Units per package

4-5: 4 pcs/20 kg
5-6: 3 pcs/20 kg
6-7: 2 pcs/20 kg
Glazing rate -
Product type Head on and gutted, skin on fresh salmon with superior quality
Broken pieces 0 adet / 20 kg
Appearence Specific reddish-orange meat, bright skin, no deformation of scales, specific appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight

4-5: 4,5 kg
5-6: 5,5 kg
6-7: 6,5 kg
Shelf life After production date, first 15 days
Additives No chemical
Outer package Styropor box
Inner package -
Packing criteria

The total migration value of components of plastic substances and materials to foodstuff,  per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions
Should transport and storage at min +4°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g) 206
Fat (g/100 g) 12
Protein (g/100 g) 22
Cholesterol (mg/100g) 63
Na (mg/100g) 61
Carbonhydrate (mg/100g) 0
Vit A (%/100 g) 1
Vit C (%/100 g) 6
Ca (%/100 g) 1
Fe (%/100 g) 2
Omega 3 (g/100 g) 2,26

Chemical Parameters

Hg (mg/kg) 0,5
Cd (mg/kg) 0,05
Pb (mg/kg wet weight) 0,3
Total max dioxins (pg/g wet weight) 3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight) 6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) 75


Microbiological Parameters

Histamin (mg/kg) 100-200
Salmonella spp(g-ml) -
Listeria monocytogenes (g-ml) -

Legal Criteria

GKGM Regulation on water intended for human consumption
GKGM Regulation on microbiological criteria
GKGM Regulation on contaminants
GKGM Regulation on labelling
GKGM Regulation on packaging waste control
GKGM Statement of plastic materials in contact with foodstuffs
Turkish Food Codex Regulation


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