3. Native Hebridean salmon
A first for the show, and indeed for the U.S. market, was Native Hebridean salmon, which is now being carefully and thoughtfully farmed by the Scottish Salmon Company. The salmon is an indigenous strain from the cold fresh river waters of North Uist in the Hebrides. It is born, bred, and reared exclusively in the Hebrides, and raised as close as possible to its natural state, with France's Label Rouge endorsement. The Scottish Island lineage allows the salmon to flourish and grow strong in the cold and stormy waters of the remote Scottish Hebridean Islands.
It’s a robust fish with lean and noticeably firmer flesh, making it ideal for all cooking methods. It’s especially great for smoking, which the company will be doing using the traditional Hebridean kiln smoked method in the Stornaway Smokehouse.
According the Chef Gary McLean, the Native Hebridean Salmon offers a “distinctive, fresh and succulent taste of the Scottish Isles.” He added that it is so unique, it gives chefs a third choice in salmon – farmed, wild, and now the Hebridean, which offers “real quality.”
The Scottish Chefs Federation recently gave its stamp of approval during a tasting at the beautiful Gleneagles Hotel, saying it’s “as close to wild salmon as they have seen.”
