Production - The process used to produce Cryogenic Fresh Fillets begins with Atlantic salmon fed proper 100% Astaxanthin feed, 10 day minimum pre-harvest starvation and harvest achieved through reduced stress techniques.

• Salmon processed specifically for freezing not re-directed to frozen from production of fresh.
• Timely processing occurs within 7 hours of harvest
• Inspection of whole fish; skin must be shiny black back with silver sides and white belly with no bronze or blotchy skin. No sexually mature or fish approaching sexual maturity are acceptable (this is due to changes in protein visually indiscernible). There can be no cuts, deformities and loss of scales is limited to 15%.
• Fillets are further inspected to fall 15+ range of the Roche Color Scale, trim is C+ or better with no belly lining. Gaping must be less than 12% of fillet and can not exceed 4 cm long and 1 cm deep.
• Texture must be firm and elastic to the touch, not soft. Soft meat is evidence of improper handling, stressed slaughter or improper pre-harvest starvation (purge).
• Fillets are individually wrapped (IWP) in vita film.
• Nitrogen freezing tunnel temperature must be between -100° F and -200° F. Fillets must be frozen in less than 25 minutes to rapidly reduce internal fish temperature to a minimum of -13° F.
• Final inspection / testing certifies following standards:
  1. No evidence of rancidity / oxidation. A test result of less than <1PPM Malonalic Aldehyde must be achieved when the TBA (thiobarbaturic Acid) test is administered by an independent lab.
  2. Total Aerobic Plate Count less than or equal to 30 X 10³/g
  3. Dehydration; none accepted
  4. Protein Degradation: TMA (trimethylamine) less than 1.5 mg/100g
  5. No off odors detectable upon thawing and cooking.
  6. Fat content between 10-13%
  7. Listeria: none accepted
  8. Salmonella: none accepted
  9. No chemical additives accepted.
  10. All plants certified of HACCP practices and standards.