The Scottish Salmon Company introduces Native Hebridean Salmon

Native Hebridean Gill TagThe Scottish Salmon Company (SSC) unveiled Native Hebridean Salmon at Seafood Expo Global in Brussels on 26th April.

This unique salmon, which has been shortlisted in this year’s Seafood Excellence Global Awards, reinforces the Company’s commitment to provenance and guarantees the finest quality Scottish salmon with full traceability. It was also the only UK product to be shortlisted within its category.

Developed over many years from broodstock originally sourced directly from the cold, clear waters of the island of North Uist in the rugged Outer Hebrides of Scotland, Native Hebridean is exclusively available from SSC, initially over the next couple of years this will be on a seasonal basis.

Its unique lineage, coupled with the natural environment and very highest standards of animal husbandry in which it is bred and reared, means Native Hebridean salmon grow strong and lean, with unrivalled provenance. Research has also identified that its average muscle fibre density is more than 20% greater than other farmed salmon, with a distinct rosy pink fillet colour.

Craig Anderson, Managing Director said: “This introduction marks the culmination of many years of investment, research, commitment and hard work. We are passionate about the provenance of our salmon.

“We are extremely proud of this unique native strain, which provides both our UK and export markets with a premium quality Hebridean salmon, which is fully traceable to the Hebrides in Scotland.”

Native Hebridean has been ‘Chef Approved’ by The Federation of Chefs Scotland, who were invited to test the product, assessing it on appearance, smell, texture and freshness.

David Littlewood, Vice President of the Federation of Chefs Scotland and Chef Owner of the Kildrummy Inn in Aberdeenshire, said: “We were impressed by its texture, freshness and vibrant colour. At a time when provenance is such a high factor in product choice, Native Hebridean delivers from the beginning of its lifecycle – with a great story for chefs to tell their customers.”

SSC will be showcasing its Native Hebridean salmon, with artistic demonstrations from Rob Zaal, ‘Dokter Sushi’, in Hall 9, Stand 4217/b at the Seafood Expo Global in Brussels, or visit www.nativehebrideansalmon.com(L-R) Ian MacDonald, President of the Federation Chefs Scotland, and David Littlewood, Vice President of the Federation of Chefs Scotland lr