The Scottish Smoked Salmon Producers’ Group announced on Thursday that it has applied to Defra (the United Kingdom’s Department for Environment, Food and Rural Affairs) for protected geographical indication (PGI) for “Scottish Farmed Salmon Smoked in Scotland.”
The application seeks to protect salmon that is reared and smoked in Scotland. It aims to clearly differentiate “Scottish Farmed Salmon Smoked in Scotland” from “Smoked Salmon,” which can be used to describe wild or farmed Atlantic or Pacific salmon; “Scottish Smoked Salmon,” which can be used to describe wild or farmed Atlantic or Pacific salmon smoked in Scotland; and “Smoked Scottish Salmon,” which can be used to describe wild or farmed Atlantic salmon caught or reared in Scotland and smoked anywhere in the world.
“The purpose of this application is to remove existing ambiguity and the potential for confusion on the part of consumers who wish to choose salmon that is farmed and smoked in Scotland over other products bearing similar names, that are both different and of hugely variable provenance,” said Roy Cunningham, managing director of Macrae Edinburgh, the company that initiated the PGI application.
“Scottish farmed salmon smoked in Scotland has a worldwide reputation for excellence. The quality of Scottish air and water, both used as ingredients, are renowned for the contribution they make to our food and drink production, as is the wood derived from oak Scotch whiskey casks and blended chips from oak, birch, beech, peat and heather, which are use din our smoking processes,” added Cunningham.
