Rise is EU exports for the Scottish Salmon Company

The company is now supplying over 50 more companies on the continent than it was 12 months ago, including one of France’s leading supermarket chains, where SSC fillets are sold as the store’s premium range.

SSC’s salmon fillets are processed in the company’s Marybank facility in Stornoway on the Isle of Lewis. It is one of the few companies to have invested in the pin bone out pre-rigour process and as a result, SSC’s premium fillets have up to two days additional shelf-life compared to conventional processing methods, ensuring higher standards of both freshness and quality which is a distinct advantage in the export market.

As the company prepares to attend the next annual European Seafood Exposition in Brussels (24-26 April), the world’s largest seafood trade event, it is hoping to build on this success.

Stewart McLelland, CEO of The Scottish Salmon Company said:“European exports are a major part of our business and the increased shelf-life of our pre-rigour pin-bone out fillets has proved highly attractive to European buyers. Independently tested, our fillets are up to two days fresher than standard fillets and this makes a big difference to retailers and restaurateurs.”

He adds: “The European Seafood Exposition is a very important showcase for us. Like most markets, sustainability and taste matter most and with our credentials for environmental excellence and innovation we are in a strong position to continue to take Scottish salmon to new customers.”