| Oncorhynchus Keta / Oncorhynchus Gorbuscha |
| Presentation: | Fillet, portion, steak, tails, skin-on/off, PBI/PBO, color 11-13/13+ Fat line on/off, IQF/Interleaved/block |
| Packaging: | Retailer pack or bulk |
| Season: | Chum Salmon: Aug-Oct Pink Salmon: July-Sep |
| Glazing: | 0-30% |
| Additives: | Chemical-free or according to EU standards |
| Size: | Fillets:300-500g, 500-1000g, 1000g up or 1-2lb, 2-4lb, 3-5lb |
Chum salmon is one of the largest species of Pacific Salmon. You can find it on both east and west coast of the Pacific Ocean. It is wild-catch or farming. The main areas for farming Chum Salmon in China are Heilongjiang, Ussuri, and Songhua rivers in China. It is with a high nutritional value.
Pink Salmon is in the Pacific Ocean. Our raw materials mainly come from Russia and the USA. Pink Salmon’s catching in odd years is usually more abundant than catching during even years.
The main markets are in the USA, European Union, and Asia.
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