Better feed keeping salmon in the pink, says Mowi

The result continues a pattern from last year of consistent, top-quality fish from its farms in the Highlands and Islands, when strong growth performance at sea pushed average harvest weight above six kilos.

Top French smokehouses are specifically targeting Mowi Scotland fish because of its “exceptional colour and flesh quality”, the company said in The Scoop.

Colour and omega-3

Mowi said enriched feed made at its Kyleakin plant on Skye for fish supplied to Sainsbury’s and for the French Label Rouge market, is providing top results for colour and omega-3.

Colour scores – a sector standard to gauge carotenoid-based pigmentation – consistently rate Mowi’s salmon above Roche Score 27, giving it a deeper red colour and increased level of antioxidants. Mowi said added selenium and vitamin D are known to aid in cognitive function and immune system health respectively, and omega-3 content (DHA/EPA) is 30% above standard salmon.

Dougie Hunter, Mowi Scotland’s technical director, said the company was realising the benefits of being a fully integrated business “from the composition of our feed, to the efforts of all our farm teams to care for our fish, and finally our processing teams that ensure the quality and freshness of our salmon”.

Quality is key

John Corfield, founder of the Isle of Skye Smokehouse, has recently started to use Mowi salmon to expand his range and trial cold smoked salmon in addition to his popular hot smoked salmon.

Corfield told The Scoop: “As a small, growing artisanal smokehouse business, the quality of the raw ingredient has been one of the key components to creating a multi-awarding winning product.

“Mowi’s Atlantic salmon has been exceptional, and some fish this past autumn exceeded my high expectations. The salmon quality is consistent from farm to farm, however I was particularly impressed by the recent harvest from Marulaig Bay. I would describe them as flawless.”