The Scottish industry Scotland’s cold clear lochs and seas have been home to a rich and diverse range of seafood for generations. From the chefs’ favourite, delicious farmed salmon, to succulent whitefish, glistening shoals of mackerel and herring, sweet flavoured shellfish and the world’s largest supply of langoustine. The industry has diversified successfully over the past 20 years and developed the world’s third largest farmed salmon industry, as well as a growing farmed shellfish sector for mussels and oysters. Seafood from Scotland is exclusive and exceptional, full of exciting flavours and endless possibilities. WILD CAUGHT SEAFOOD
£466m
365,000
FARMED SALMON
£537m
162,223
FARMED SHELLFISH
£8.7m
6,525
TROUT
£15.4m
5,670
2012 Marine Scotland National Statistics
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Scotland is one of the largest seafood producers in Europe
A safe, traceable and diverse industry Around the 12,000km of Scottish coastline, over 2,000 boats and 5,000 fishermen land more than 65 quality species. The Scottish seafood industry accounts for over 539,000 tonnes of seafood per year and exports to over 100 countries around the globe.
From net… The Scottish industry is highly managed and regulated, to ensure responsible fishing practices are employed, with minimal impact on the marine environment. Scotland holds more MSC accreditations than most EU countries and has been a pioneer for alternative approaches, such as the Conservation Credits scheme. Scottish fish farmers and fishermen consider themselves custodians of the sea, proud to invest in sustainable practices to guarantee a continued living for themselves and future generations.
To processor… Scotland has a strong heritage of processing top quality seafood. Founded in tradition, yet focused on the future, the industry has invested in modern equipment, systems and training to ensure a highly skilled, specialist workforce. Through innovation and product development, it adapts to changing market needs and produces high quality, fully traceable, safe and delicious products.
To you… From Hong Kong to Abu Dhabi, Paris and Milan, Scottish seafood is growing in demand and renowned for its quality and diversity around the globe! In 2011, at the prestigious Bocuse d’Or culinary competition in France, Scottish langoustine, crab and monkfish featured prominently on the menu. The World Association of Chefs’ Societies (WACS) used Scottish salmon and langoustine for the Global Chefs’ Challenge 2012–2014 and Seafood from Scotland was the official seafood partner for the World Gourmet Summit, Singapore 2014. From sea to plate, the industry is passionate about delivering the highest quality product, responsibly caught and carefully handled. It is the perfect versatile choice for the world’s best chefs and the most discerning customers.
In Scotland’s cold clear waters, grows some of the world’s finest seafood
Seafood from Scotland, the perfect choice for the world’s best chefs
“ Scotland boasts a stellar reputation for its high quality seafood; and the industry’s commitment to sustainability in its fishing and farming methods is highly respected around the world. As chefs, we naturally love working with great ingredients and produce. With Scottish seafood, we have more than the promise of premium seafood, we know they have also been produced with worldly responsibly.” CHARLES CARROLL President of Worldchefs
Scottish salmon and langoustine are proud to support the World Association of Chefs Societies
Scottish salmon farming, a philosophy of quality Scottish salmon is recognised internationally for its high standards. The cold, clear lochs of the Scottish Highlands and Islands provide ideal conditions for Scottish salmon to grow and thrive. Farmers are committed to the highest quality standards of animal welfare, sustainability and environmental conservation. Scottish salmon has been voted the ‘best farmed salmon in the world’ by some of the most influential seafood buyers in the world, based on superior taste, quality and appearance.
Guaranteed origin In 2004, Scottish salmon received Protected Geographical Indication (PGI) status from the European Commission, setting it alongside world famous products like Champagne and Parma Ham. The PGI award recognises the Scottish origin of farmed salmon.
Saumon Écossais Label Rouge Scottish farmed salmon was the first fish and non-French food to obtain Label Rouge status in 1992. Granted by the French Ministry of Agriculture, Label Rouge is a prestigious quality mark given to foods of superior quality and taste.
Freshness and full traceability guaranteed The firm flesh of Label Rouge Scottish salmon, makes it the perfect fish for sashimi and sushi. Each salmon is identified by an individual tag and unique number to guarantee full traceability and optimum freshness.
Voted ‘best farmed salmon in the world’
Label Rouge Scottish salmon, perfect for sashimi and sushi
For further information or for help sourcing Scottish seafood Seafood Scotland t. +44 (0) 131 557 9344 e. enquiries@seafoodscotland.org w. www.seafoodscotland.org
Scottish Salmon Producers Organisation t. +44 (0) 1738 587 000 e. enquiries@scottishsalmon.co.uk w. www.scottishsalmon.co.uk
Label Rouge Scottish Salmon t. +33 (0) 1 41 02 85 03 e. saumonecossais@saumonecossais.com w. www.saumonecossais.com
Supported by the European Fisheries Fund