2. Project – Saving the Salmon
Notes
•Delivered Pricing USD - lbs weight measures
•We have only used figures that we have deduced or can
estimate
•Working against current salmon pricing
•If salmon pricing goes up, so does the saving and vice
versa
•Cooking from frozen is possible with fixed weight portions
•No drip / defrost loss has been assumed within current
costing

3. Trial Work Done At Seachill 30-12-2010
Fillet # Fillet weight skin & trim skin & trim % Heads & Tails portion # average givaway Vs 6oz
1 44.3 6.0 14% 6.5 5 6.36 6%
2 50.3 7.2 14% 7.4 5 7.15 19%
3 41.9 4.4 11% 7.4 4 7.51 25%
4 42.2 5.0 12% 6.6 5 6.12 2%
5 44.7 4.9 11% 7.4 5 6.50 8%
223.4 12.24% 35.2 12.15%
16% Could have been 4 pieces
Notes = 17% average giveaway!
•Commis Chef used from our development kitchen –
•17 minutes to skin; trim; portion 5 fillets
•Brand new filleting knife used

4. Cost Build Up for Current Product
•Base Cost $4.90/lb skin on fillets
Weight Vs
$4.90Comment On Board Cost Cost contract
estimated against our own
Skinning experience 12% 5.57 240000
Portion Control 1/2 oz per 6 oz portion 12% 6.33 240000
trimming /
waste throw out and breakages 2% 6.46 40000
labor 0.20
Current Cost
on Board 6.66
•Estimated Cost onto grill $6.66/lb
•Estimated 6oz portion $2.50

5. Estimated Cost Saving – Skinless Portions
•Base Volume of 2,000,000lbs pa
•Estimated Current Cost $6.66
Current Cost on
Board 6.66 $ pa saving
Seachill Cost 6.12 $1,073,223.14
Skinless Heads and Tails Generated
in Process at $5.75/lb

6. Heads and Tails
•Currently use the Heads and Tails on board so need
to offer them into the business so as to allow chefs and
restaurants to still provide salmon as an ingredient into
recipes.
•To be taken as Heads and Tails in bulk IQF packs.
•We could offer them as raw natural OR potentially
cold smoked

7. Cost Build Up for Current Heads and
Tails
•Base Cost $4.90/lb skin on fillets
$4.90Comment On Board Cost Cost
estimated against our own
Skinning experience 12% 5.57
Portion Control 1/2 oz per 6 oz portion 0% 5.57
trimming /
waste making good 2% 5.68
labor 0.20
Total Cost on
Board 5.88
•Could be more labour given extra work on cutting and
slicing

8. Estimated Cost Saving – Heads and Tails
•Base Volume of 2,000,000lbs pa will generate about
500,000lbs of Heads and tails 25%
On Board Cost 5.88
Seachill Cost 5.75
Contract Saving 0.13
Contract Total $263,636.36

9. Estimated Cost Saving –
Current Skinless Vs Proposed Skin On option
•Base Volume of 2,000,000lbs pa
•Estimated Current Cost $6.66
•Seachill Cost for Skin On 6oz portions $5.75
Current Cost on
Board 6.66 $ pa saving
Seachill Cost 5.75 $1,873,223.14

10. Benefits of Moving to Portion Control #1
•Every Eggs a Bird
Drives consistent customer experience
Assures cost of portion
Delivers low waste throughout process
Quality outcomes – cook from frozen in 4 minutes
•Focus For Product Use
Mid portions only get used for prime cooking
Off cuts, heads and tails focused on added value cuisine
Reallocation of skill sets in the kitchen
•Reduction of Onboard Waste
If Skinless option chosen – skins no longer taken on board.
240,000lbs pa waste saved. (Skins)
No over supply at point of cook – cook from frozen 4 mins

11. Benefits of Moving to Portion Control #2
Minimum $1.07 Million Projected Saving pa
Maximum $2.80 Million Projected Saving pa

12. The Big Unlock – Product Engineering Step #1
Skinless - portion control weight change
Current Cost
on Board
Skinless 6oz 6.66 $ pa saving
Seachill Cost Skinless
6oz 6.12 $1,073,223.14
5.75oz $510,000.00 $1,583,223.14
5.5oz $1,020,000.00 $2,093,223.14
You cannot do this without implementing fixed
weight portions

13. The Big Unlock – Product Engineering Step #2
Skin On – portion control weight change
Current Cost on
Board Skinless
6oz 6.66 $ pa saving
Seachill Cost Skin On 6oz 5.75 $1,873,223.14
5.75oz $476,666.67 $2,349,889.81
5.5oz $953,333.33 $2,826,556.47
•High in Omega 3 as skin is retained
•Better eat quality and
•Higher cuisine image

14. Next Steps
•Agree trial outline
Time
Place
Volumes
Specifications
Head and Tail clarifications
•Scope out objectives and plan the implementation
Agree what is the benchmark for current costs
Focus trial into an arena that is likely to succeed
Identify any resources / training we might need
Enlist an onboard champion