Scottish Salmon

Appearance & taste

Scottish Salmon belongs to the species Atlantic salmon (Salmo salar) and has a uniform shape. Seen from the side, the belly is rounded, and the muscles of the body wall must not noticeably collapse when the fish is gutted. The surface has a silvery shimmer. The flesh reaches at least 26 on the SalmoFan colour scale; it is firm, fibrous but smooth and even. According to the specification, it has a consistent flavour, above all thanks to rapid chilling after slaughter.

Frozen and smoked salmon, ready meals, salmon mousse and pâté may also bear the name; the label must then state the place of processing and the method. If the salmon is only an ingredient, the pack says, for example, “Made with Scottish Salmon” or “Contains Scottish Salmon”.

Production

The fish grow from egg to smolt in fresh water. The smolts then go for up to two years into net pens anchored in sea lochs and bays along the Scottish coast; this grow-out must take place in the area. They are fed a compound feed that may consist of fish meal, fish oil and other ingredients.

At harvest the salmon are rapidly stunned and then bled. They are then gutted as quickly as possible, chilled to 0 to 2 °C and packed in food-grade boxes. They are also stored and delivered at this temperature. Independent inspectors regularly check the farms and packing sites, and samples are tested against set bacteriological criteria.

Origin & history

The area covers the coast of the Scottish mainland, the islands in the west of Scotland and the Orkney and Shetland Islands. According to the specification, the sea lochs and bays are strongly flushed; the current keeps the salmon in constant motion, which leads to firm flesh without excessive fat deposits. The rapid exchange of water brings plenty of oxygen, the water of the North Atlantic is of high quality, and the temperature remains largely the same all year round. The specification attributes the even growth, the uniform shape and the consistent flavour without off-flavours to this.