Label Rouge certification for the Scottish Salmon Company

Siri Elise Dybdal

The accreditation applies to salmon to be harvested in the autumn of this year.

Label Rouge certification is the official endorsement of the French authorities for superior fresh produce. To achieve the recognition, SSC has had to meet a very stringent standards set down by the French National Institute for Origin and Quality (INAO) relating to farming techniques, feed, equipment, hygiene and staff training.

Above all, however, Label Rouge promotes the traceability of salmon from egg to plate and a sell-by date, assuring the end-customer of freshness and provenance.

SSC, which will be attending the European Seafood Show at Brussels on 23-25 April, believes that the Label Rouge certification provides a significant advantage in reaching premium markets overseas.

Su Cox for The Scottish Salmon Company, said the certification was a tremendous endorsement: “Export markets are particularly important for our premium quality salmon and to have achieved the Label Rouge certification for our salmon is a tremendous endorsement of the high standard of work that takes place continually across our operation.

“What is particularly heartening about this award is that it says our salmon is not only of a high quality and freshness but it also tastes good enough for even the most discerning French chefs to want on their menu.”

Last year, SSC, which produces over 20,000 tonnes annually, exported around one third of salmon produced, building on a reputation for premium quality and environmental excellence. The aim is to increase exports to approximately 50 per cent of all salmon produced.

 “We continue to build strong partnership arrangements with customers in both the UK and in Europe and as we head for Brussels and the most important seafood trade show in Europe achieving Label Rouge will give us a significant boost,” Su added.