Loch Duart sets the bar high with farming standards – every one of its salmon is raised to the exacting French government-controlled Label Rouge standards. It is now able to offer its customers Label Rouge fillets in addition to the whole gutted salmon that it has been delighting its French (and German and Spanish) customers with, for over twenty years.
As the first non-French food produce to be awarded the Label Rouge quality mark, Scottish salmon has long been in demand across Europe. This official endorsement by French authorities is only given to food or farmed produce of superior quality, with a particular focus on taste.
French-born Marie MacAleese, Loch Duart’s Business Development Manager, has been leading development of this new line and says:
“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 has a history of innovation and firsts relating to quality and welfare. It was the first salmon farming company in the world to become RSPCA assured, had its bespoke feed made from precisely known sources in 2004, is innovating currently in freshwater therapy for optimum welfare and was named one of the London Stock Exchange Group’s ‘1000 Companies to Inspire’.
About Label Rouge: Considered one of the most prestigious food standard labels accredited by the French National Commission for Labels and Certification, the French public body responsible for quality and origin marks relating to food products.