Loch Duart unveils its own-brand smoked salmon
Scotland fish farmer Loch Duart has launched its own smoked salmon products, Signature Smoke and Double Smoked.
Loch Duart says the Signature Smoke is traditionally cured and smoked over oak shavings providing a subtle smokiness that pairs perfectly with the rich, savoury taste of the salmon for a more delicate flavour.
It adds that the Double Smoked salmon is smoked over oak and then whisky cask shavings, creating a robust, full-bodied smoky flavour.
“Loch Duart’s new Signature Smoke and Double Smoked varieties are a premium offering for discerning chefs, restaurants, and food lovers worldwide,” said sales director Chris Orr.
Salmon and sea salt
“Developed in collaboration with master smokers in Scotland, each version is carefully crafted to enhance the natural eating qualities of our fish using just two natural ingredients – our exceptional Loch Duart salmon and pure sea salt.
“We’re inviting buyers or businesses who are serious about being one of the first to stock these amazing new products to get in touch with Loch Duart and request an exclusive sample. We’re very excited to be adding Loch Duart smoked salmon [products] to our range. They are a wonderful new way to enjoy our heritage-bred Loch Duart salmon.”
Loch Duart says all its salmon products, including the two new smoked products, are high in omega-3 fats (EPA and DHA), providing greater health benefits than many smoked salmon products available.
High marine content
The company uses a bespoke Blue Impact feed created by BioMar. The feed has a high marine content from Marine Stewardship Council (MSC) or Marin Trust approved trimmings from the UK fish processing industry. It uses triple-cleaned fish oil which reduces its dioxins content.
Loch Duart produces 9,000 tonnes of salmon each year, from farms in Sutherland, the Outer Hebrides and Skye, and operates a processing facility in Dingwall. It employs around 180 people in the Western Isles, Sutherland and Ross & Cromarty.
