Products
Your spec, our knives.
Cutting is where a seafood supplier earns its keep — fillet trims to your spec, machine portioning within a half-ounce variance allowance, and a cutting table where thick fish get squared off by hand.
- Fillet trims cut to spec (skin on/off, pin-bone options)
- Machine portioning — half-ounce variance allowance
- Hand-cut thick species: Chilean seabass, large halibut
- IQF, vacuum-packed & VSP formats
- Written specifications on every program
Trim language, translated
We've standardized on Trim D — a cleaned-up, nearly portion-ready fillet with the skin on — and Trim E when you want it skinless. Pin bones come out as a matter of course, because who wants bones? Tails, loins and fletches cut to order: tell us how your kitchen works and the spec gets written down, then held.
The right tool for the cut
Machine portioning holds most cuts within a half-ounce of target. But some products call for a different cut entirely — Chilean seabass and large halibut are squared off from the thick of the fillet at the cutting table, where a filleter's judgment shapes every block.
Cut once, packed your way
Vacuum packs merchandise best in frozen cases and forgive a kitchen that forgot to pull — under cold running water they thaw in about an hour, where IQF needs overnight or a day in the fridge. IQF freezes every piece individually, so you thaw one fillet or fifty. The cutting program and the pack format are designed together.
Availability & pricing live in the Client Portal
Wholesale pricing is account-based, so you won't find price lists here. Existing customers see live availability and their pricing in the Client Portal; everyone else starts with a wholesale account — and a specialist who knows this category.
Want this category in your kitchen or case?
Tell us about your business and a seafood specialist will follow up within one business day.