Grieg Seafood Hjaltland on Wednesday opened the doors to its EUR 4.2 million (USD 5.4 million) extension to its existing processing plant in Shetland, Scotland, and launched its WildWaters line of smoked salmon products.
The facility, which will create up to 70 new jobs, houses six trolley kiln smokehouses for smoking both hot and cold salmon, an automatic salting line for curing and marinating, four slicing lines and a packing line. The facility allows the company to produce 12,000 kilograms of smoked and marinated salmon daily.
The company's WildWaters line of smoked salmon products features Gravadlax Limoncello, Smoked Salmon Caiprinha and Smoked Salmon Orange Pepper.
"We are delighted to have reached this key milestone in the company's development. In this business, providing product at the peak of its freshness is key," said Michael Stark, the company's managing director. "The company has long been known as the only one in Europe who can pack salmon and produce fillets in different time pre-rigor in less than one hour. Now with the value-added process being able to take place on site, we can harvest, fillet, process, smoke and dispatch the fish all within 24 to 36 hours, saving two to five days on our competitors, thus ensuring a fresher product and a longer shelf life for the retailer and consumer."
