Latest export figures show that love is firmly in the air for “Label Rouge” Scottish salmon as its popularity continues to grow, a report has found.
The Scottish Salmon Producers’ Organisation (SSPO) said almost 7,000 tonnes of the specially produced fish made its way to France last year.
Although originally produced exclusively for the French market, the product has seen demand from new and emerging markets including the Middle East and in European countries such as Germany and Switzerland.
The new figures come as Label Rouge Scottish salmon celebrates its 23rd anniversary.
The French accreditation was awarded to Scottish farmed salmon in the early 1990s.
It was the first time a product from outside France had achieved the status.
A group of salmon producers, including Scottish Sea Farms, Marine Harvest (Scotland), The Scottish Salmon Company and Loch Duart formed a group, Scottish Quality Salmon, to apply for the accreditation.
Scott Landsburgh, chief executive of SSPO, said:
“We are delighted to see the popularity of Label Rouge Scottish salmon continue to rise. The French are renowned for their refined tastes, and these results prove how implementing high production standards to produce quality and distinct flavours can help succeed in this market where superior healthy food is key.
“I am proud to say it has been the ingredient of choice for many master chefs of France through the years, gracing the dining rooms in some of the world’s top hotels and restaurants, and we look forward to it taking centre stage at the Master Chefs of France Annual General Meeting next month.”
The Label Rouge quality mark is awarded by the French Ministry for Agriculture and Fisheries only to those products which meet criteria on quality, husbandry, feed and traceability.