Scottish salmon farm Loch Duart has expanded its Label Rouge offerings beyond whole gutted salmon with the addition of its first fillet packs.
These new packs have been developed in response to the increased shift toward convenience by the foodservice and retail sectors in Europe, the independent company said.
Loch Duart has been producing salmon that is farmed according to the French government-controlled Label Rouge standard for more than 20 years, with its fish proving popular with consumers in the French, German, and Spanish markets.
“The world of foodservice and retail is moving towards convenience. Our customers across Europe can now share the amazing taste and quality of Loch Duart salmon, reared with care over three years in northwest Scotland, in a fillet format,” Loch Duart Business Development Manager Marie MacAleese said.
Label Rouge is accredited by the French National Commission for Labels and Certification, the French public body responsible for quality and origin marks relating to food products. Scottish salmon was the first non-French food produce to be awarded the label.
Loch Duart produces around 6,000 metric tons (MT) of salmon each year from its farms in Sutherland and the Outer Hebrides. It began operating from its BRC AA Grade factory in Dingwall this year.
Its fish are supplied to hotels, restaurants and retailers in the U.K. and overseas markets.
Photo courtesy of Loch Duart
