Loch Duart launches Label Rouge fillets from new factory
Scottish salmon farmer Loch Duart has launched its first fillet packs for the French Label Rouge standard from its new processing plant in Dingwall.
The Scourie based company, which farms in Sutherland and the Outer Hebrides, has been supplying whole gutted salmon to Label Rouge customers for more than 20 years, but the new product reflects a move towards convenience, said Loch Duart in a press release today.
The Label Rouge quality mark is given by French authorities to food that meets exacting standards, with Scottish farmed salmon the first non-French produce to be awarded the endorsement almost 30 years ago.
French-born Marie MacAleese, Loch Duart’s business development manager, who has been leading development of the new line, said: ‘The world of foodservice and retailer 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 North West Scotland, in a fillet format.’
Loch Duart, which produces around 6,000 tonnes of salmon a year, acquired its fish processing facility in Dingwall on the Black Isle last year, after it was mothballed by the Edinburgh Salmon Company.
