Label Rouge Scottish Salmon

Label Rouge is a prestigious quality mark granted by the French Ministry of Agriculture to products demonstrating superior quality and taste.

Scottish salmon was the first fish and the first non-French food to receive this accolade in 1992.

In 2004, Scottish salmon obtained Protected Geographical Indication status (PGI) granted by the European authorities.

PGI is awarded to a product or a food with strong links to its geographical origin.

Label Rouge and PGI – dual recognition of the superior quality and the origin of Label Rouge Scottish salmon.

Label rouge Scottish salmon guaranteed quality and origin
étiquette du saumon écossais label rouge

A benchmark for quality

The quality manual for Label Rouge LA 33/90 specifies all the requirements for attaining this superior quality standard.

The PGI manual defines the criteria for product origin.
The following are significant elements of Label Rouge Scottish salmon’s exceptional quality :

  • The feed is composed entirely of products of marine origin, vegetable materials, vitamins and carotenoids
  • The flesh contains a maximum of 16% lipid
  • An identification system is implemented to ensure traceability of the salmon throughout the production process up to point of sale, guaranteeing origin and compliance with the stringent production criteria
  • Freshness guaranteed by an "eat by date" of 10 days after harvesting
  • Salmon are reared in accordance with codes of best practice and with respect for fish welfare, the environment and sustainability
  • Maximum stocking density in seawater pens is 1.5% fish and 98.5% water
  • Guaranteed Scottish origin

Superior quality, officially endorsed by the French Government

Label Rouge is an official endorsement of the superior quality of a food or farmed product.

To obtain this recognition, a very stringent set of standards prepared by a group of producers must be approved.

These standards establish the criteria which the product must meet, in particular with regard to farming techniques, feed, equipment and sites, hygiene and staff training.

Approval is officially announced through a joint decree from the Minister for Agriculture and the Minister for Consumer Affairs, on the recommendations of the National Institute for Origin and Quality (INAO).  INAO is the French public body responsible for quality and origin marks relating to food products.

Scottish Quality Salmon is the holder of Label Rouge No. LA 33/90.  Compliance with the standards is controlled by an independent certifying body, Food Certification International Ltd.

Présentation du label rouge

Full traceability from egg to point of sale

The origin of each Label Rouge salmon can be identified through a sequentially numbered tag allocated by the certifying body.

This tag is attached to the fish gill and includes the following information:

  • The Label Rouge logo
  • The approval number
  • An individual identification number
  • A “use-by” date
  • The contact details of the certifying body

In addition, each box carries a sequentially numbered label, also supplied by the certifying body.


Protected Geographical Indication (PGI)

Protected Geographical Indication (PGI) is awarded by the European Commission.

It is an initiative which protects and promotes the designation of a quality food or farmed product.

The PGI is linked to the name of a region, a specific location or, in exceptional cases, that of a country.

Scottish salmon is the holder of Protected Geographical Indication “Scottish Farmed Salmon”.

To hold PGI, Scottish salmon farmers much comply with the criteria laid down in a specification approved by the European Commission.

Food Certification International Ltd. acts as certifying body for the “Scottish Farmed Salmon” PGI standard.