The example for salmon is described below. A trained QIM inspector gives a score from 0 to 3 for each of the key attributes of a fish. A minimum of three fishes per lot is evaluated and averaged to reduce effects of natural variations.

	The total QIM score is then compared to a QIM calibration curve to establish the relative freshness in terms of storage days in ice. In this way an estimate of remaining shelf life can also accurately be made.