According to Maarten Wakker, production manager for fresh produce, the company has been adapted over the years for an optimal process line. ,,From the cold store, the salmon goes into the descaler and/or deslime machine to then be deheaded for processing in the filleting machine.
Our experienced people take the utmost care in manually trimming the salmon. The pin bones are then mechanically removed from the salmon fillet, after which
there is still a manual follow-up check to deliver a boneless end product.”