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deboning salmon

Time to talk trims! Why we spend longer on prep without it costing extra

Trimmed to perfection

With our bespoke preparation service, we devote more time to each fillet than many others. With suppliers offering various trims, it’s important to know what you’re getting and why. Let us fill you in on fancy filleting and why we don’t believe in charging for it. When purchasing your salmon, it’s important that your supplier explains which trim you’re buying. There are typically four different trims available, from Trim A being the most basic (with lots of wastage for chefs) to the top-end Trim D being far superior. Suppliers use a variation of these trims, but we will always ensure you receive the quality you expect from Dennis Family Fishmongers. This means going the extra mile, not only providing Trim D but also making sure that skin is fully scaled. That way, it’s truly ready-to-use, with no mess and no chance of burnt scales to the pan!     Oh, and before you ask, the answer is ‘no’ – we don’t charge you extra for that, it’s just what we do as standard to reserve our hard-earned reputation for dedication to quality and detail. If you need a more bespoke trim or any further advice, please do not hesitate to call us. To view our product range, please click through to our online shop or view our Fishmonger chapter in our 2018 Product Guide here. bow tie icon

Author: Philip Dennis Foodservice
Philip Dennis pride themselves on their passionate and personal foodservice and business support. We regularly produce blogs to ensure our customers can make the most out of this seasons produce and trends.

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