SALMONPERFECT BY NATURE

CALIBRATEDFILLET PORTIONS

• 2 x 125 g – 30209• vacuum

10

250 g 20x250 g

8

SALMON LOINHERB-MARINATED

• 400 g – 30501• vacuum

400 g 5x400 g

915

SALMONLASAGNE

• 380 g – 27652

380 g 18x380 g

104

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Saefood Delicatess

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STEAKSHERB-MARINATED

• 2 x 125 g – 30312• vacuum

250 g 30x250 g

57

250 g 30x250 g

57

CALIBRATEDFILLET PORTIONS

• 2 x 125 g – 30202• vacuum

retailoffer

• dry salted, traditional and natural method of smoking with different types of wood

• remarkably juicy flavorand a natural color

• other sizes according to Clients requests

• specially cut from the middle partof salmon fillet

• boneless, skinless or skin on• perfect quality and refined taste

HO

T A

ND

CO

LD S

MO

KE

D S

ALM

ON

FRO

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ALM

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» unit box

» master carton

» cartons per layer

» layers per pallet

COLD SMOKED,SLICES

•100 g – 21011• 200 g – 21012• vacuum

100 g

72x100 g

200 g

60x200 g 10

4

SKIN ON/OFFPORTIONS,HOT AND COLD SMOKED

• 125 g

• sauté – 24306 • dill – 24308• color pepper – 24307

• cold smoked portion – 24211

125 g 45x125 g 104

CORE PRODUCTS

SM

OK

ED

SA

LMO

NFR

OZ

EN

SA

LMO

N

food serviceoffer

• dry salted or combi salted,traditional and natural methodof smoking with different types of wood

• remarkably juicy flavorand a natural color

• other sizes according to Clients requests

COLD SMOKEDSALMON

SLICES

• 300 g, 500 g, 1 kg

1-1,5 kg 10-12 kg

104

TRIMMING FILLETS –C, D, E

• 1-1,5 kg, 1,5 kg+• vacuum

MEDALIONS

• 2,8 kg• IQF, vacuum

2,8 kg 5x2,8 kg

104

Trim A: Spine and belly bones removed.

Trim B: Spine, pelvic bones, back fins, collarbone and fat on pelvic fin partly removed.

Trim C: Spine, pelvic bones, back fins, collarbone and fat on the pelvic fin partly removed, bones removed.

Trim D: Spine, pelvic bones, back fins, collarbone and fat on the pelvic fin partly removed, bones removed, tail cut off, peritoneum removed.

Trim E: Spine, pelvic bones, back fins, collarbone and fat on the pelvic fin partly removed, bones removed, tail cut off, peritoneum and skin removed.

20x500 g

10

500 g

4

1 kg 10x1 kg

104

300 g 40x300 g

104

SALMON BURGERWITH POTATOEPANCAKES

• 220 g• vacuum

30x220 g220 g

6 10

servingsuggestion

PORTIONSSKIN ONAND SKINLESS

• 110-140 g, 140-170 g, 170-210 g, 210-240 g

• IQF, vacuum

2 kg 5x2 kg

104

STEAKS

• 150-200 g200-250 g

• IQF, vacuum

2 kg 5x2 kg

104

MARINATED NORWEGIANSALMON

Hottestproducts!

• Norwegian Salmon - class superior

• Slices selected from the best part of the salmon

• Traditionally dry-salted• Long ripening process• Perfectly with sophisticated

species of cheeses and wines• The excellent appetizer

for true connoisseursM

AR

INA

TE

D N

OR

WE

GIA

N S

ALM

ON

• Norwegian Salmon – class superior

• Dry-salted with sea salt• Slices cut from the best part

of the salmon• Without preservatives,

artificial flavors• For people who appreciate

slow food products

NEWPRODUCTS

NORWEGIANSALMONMARINATEDWITH

• dill – 21115• pesto and cheese

– 21117• color pepper – 21116

40x150 g150 g

4 10

SLICES

• 150 g• vacuum

NORWEGIANSALMONMARINATEDWITH SEA SALT

SLICES

• 100 g – 21014• vacuum

40x100 g100 g

4 10

Hottestproducts!

ORGANIC:• This product

is a Norwegian/Scottishorganic salmon

• Highest quality:- From certified organic agriculture- Non-hormonal only organically fed- Meets the EU standards

for organic foodO

RG

AN

IC P

RO

DU

CT

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SALMON TROUT:• Naturally smoked

with beech-wood smoke• Great aroma, fine structure of meat • Ideal for sandwiches,

for fresh salads or just as a healthy appetizer

SALMON TROUTCOLD-SMOKED

SLICES

• 100 g• vacuum

70x100 g100 g

4 10

OT

HE

R P

RO

DU

CT

S

72x100 g100 g

4 10

NORWEGIAN/SCOTTISHORGANIC SALMON

SLICES

• 100 g – 23512• vacuum

WĘDZONY NA GORĄCOHOT-SMOKED

ŁOSOŚ NORWESKI

NORWEGIAN SALMON

PORCJA • PORTION

ŁOSOŚ NORWESKI

NORWEGIAN SALMON

WĘDZONY NA ZIMNOCOLD-SMOKED

PORCJA • PORTION

NORWEGIAN/SCOTTISHORGANIC SALMONPORTIONS HOT & COLD SMOKED

• 100 g• vacuum

• hot smoked – 24312• cold smoked – 24212

45x100 g100 g

4 10

BACON:• Hand-cut slices

of norwegian salmon • Traditionally dry-salted and smoked• Marinated with Arkansas spices• Ready-to-fry • Crispy & tasty American breakfast

ORGANIC PRODUCTS

NORWEGIANSALMON SMOKEDBACON

70x100 g100 g

4 10

READY-TO-FRYREADY-TO-FRY

serving suggestion

SLICES

• 100 g – 21110• vacuum

One of the most modernprocessing plants in Europe

• production plant with an area size of 6800 m²• manufacturing capacity over 10.000 tons of fresh, smoked, frozen and chilled salmon• conformity with all the international quality standards, such as:

BRC, IFS, HACCP, Organic Food, GlobalGAP

Limito S.A. Fish Processing Plant in GrudziądzContact: Partyzantów 76 Str., 80-254 Gdańsk, Polandphone: +48 58 350 60 60, info@limito.pl, export@limito.pl, www.limito.pl