SALMONICULTURE
 

International recognition of quality and provenance

  • In 1992, Scottish farmed salmon was the first fish and the first non-French product to obtain the prestigious Label Rouge accolade

  • Label Rouge Scottish Salmon has worked with the Master Chefs of France for circa 20 years

  • Scottish farmed salmon holds a PGI (Protected Geographical Indication), granted by the European Commission, in the same way as Bayonne Ham, Pauillac lamb and Marennes Oléron oysters

  • Ten million chefs around the world are being encouraged by the World Association of Chefs’ Societies (WACS) to cook with Scottish salmon

  • Scottish salmon was named 'best farmed salmon in the world' in a poll of international seafood buyers from leading retail and food service companies based on superior taste, quality and appearance


A model of responsible economic development

  • Scottish salmon is grown in crystal clear, pristine Scottish waters to extremely high specifications meeting stringent animal welfare standards

  • Farmed salmon has been produced in Scotland for forty years

  • Scotland pioneered the world’s first commercial salmon farms in the late 1960s

  • In 1980, Scottish salmon farming production accounted for 600 tonnes

  • In 2011, over 150,000 tonnes were produced

  • The Scottish salmon farming industry is the most tightly regulated aquaculture industry in the world

  • The Scottish Government is supportive of the industry’s planned expansion

  • 98% of Scottish salmon farmers participate in the independently audited Code of Good Practice (CoGP)


Record export performance of Scottish farmed salmon 

  • Salmon is Scotland’s largest food export

  • 2011 was a record year for Scottish salmon exports as global demand for the healthy and sustainable protein continues to grow

  • Fresh Scottish salmon now reaches 64 countries worldwide


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