Discover the Best Frozen Salmon produced in Chile
Due to the ideal climate conditions with low temperatures at favorable cultivation sea sites, Chile has become one of the most efficient growers in the market. Products have strict supply chain monitoring systems to keep freshness on products and focus on having reduced frame time from harvest to frozen products.
The machines used at our facilities include automated systems and conveyor belts, used during the assorting process to ensure the right specs for customers’ needs.

Tridge, with its vast network in the market, is able to offer a variety of different brands and product specifications from Chile. Not only are Tridge's suppliers are not only able to offer competitive pricing and timely delivery, but they also ensure freshness of the highest quality and quick response rates. Additionally, Chilean Atlantic Salmons is a good source of protein, omega-3 fatty acids and other essential nutrients.

Fillet Trim Guide
- ATL Salmon Trim A: Backbone and belly bone removed.
- ATL Salmon Trim B: Backbone and belly bone removed. Backfin & collarbone off. Belly fat and belly fins removed.
- ATL Salmon Trim C: Backbone, belly bone, back fins, collarbone, belly fat, and bones all removed (keeps about 3cm of belly white membrane, skin & tail fin).
- ATL Salmon Trim D: Backbone, belly bone, back fins, collarbone, belly fat, and belly fins all removed. Belly and pin bones removed. Tale piece, white belly membrane also removed. Back and nape trimmed.
- ATL Salmon Trim E: Backbone, belly bone, back fins, collarbone, belly fat, and belly fins all removed. Belly and pin bones removed. Skin, tale piece, white belly membrane were also removed. Back and nape trimmed. Normal or deep trimmed.