Skinless and boneless hits major scale
Branded skinless and boneless salmon is being promoted for the first time. Canadian skinless and boneless has been available for some years, but only in limited quantities, leading to a lack of promotional support. It had been positioned to sell at a substantial premium under own label, but the installation of filleting facilities in Alaskan canneries now makes it viable to pack serious quantities. Younger consumers who normally buy tuna because they used to be put off by the skin and large bones of traditional salmon are being attracted for the first time. Lengthy cooking time softened the bones, but consumers were still put off, according to one importer. Not all Alaskan processors have invested in the new lines, but if a whole new generation of consumers is created, there could be greater availability and more promotional activity next season .