International recognition of quality and provenance
- In 1992, Scottish farmed salmon was the first fish and the first non-French product to obtain the prestigious Label Rouge accolade
- Label Rouge Scottish Salmon has worked with the Master Chefs of France for circa 20 years
- Scottish farmed salmon holds a PGI (Protected Geographical Indication), granted by the European Commission, in the same way as Bayonne Ham, Pauillac lamb and Marennes Oléron oysters
- Ten million chefs around the world are being encouraged by the World Association of Chefs’ Societies (WACS) to cook with Scottish salmon
- Scottish salmon was named 'best farmed salmon in the world' in a poll of international seafood buyers from leading retail and food service companies based on superior taste, quality and appearance
A model of responsible economic development
- Scottish salmon is grown in crystal clear, pristine Scottish waters to extremely high specifications meeting stringent animal welfare standards
- Farmed salmon has been produced in Scotland for forty years
- Scotland pioneered the world’s first commercial salmon farms in the late 1960s
- In 1980, Scottish salmon farming production accounted for 600 tonnes
- In 2011, over 150,000 tonnes were produced
- The Scottish salmon farming industry is the most tightly regulated aquaculture industry in the world
- The Scottish Government is supportive of the industry’s planned expansion
- 98% of Scottish salmon farmers participate in the independently audited Code of Good Practice (CoGP)
Record export performance of Scottish farmed salmon
- Salmon is Scotland’s largest food export
- 2011 was a record year for Scottish salmon exports as global demand for the healthy and sustainable protein continues to grow
- Fresh Scottish salmon now reaches 64 countries worldwide