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Loch Duart Salmon


Provided Tony is able to fish, we can almost always offer fresh fish of at least one variety or another. The choice of oily fish in our area however, is rather limited. Found in most abundance are the herrings, followed by the sprats, with mackerel few and far between and salmon rarely at all. The herrings and sprats of course have a limited season, meaning that for a large percentage of the year we have no oily fish to offer at all - and we all know the importance of oily fish and their omega 3 oils.
 
We wanted to be able to offer salmon in particular, all year around, but not just any salmon, it had to be the best to compliment the fresh, local fish we catch and sell.
 
Loch Duart salmon is superb, it is an award winning, farmed salmon of the highest quality - see below for more information.
 
We offer fresh Loch Duart salmon fillets most weeks, frozen Loch Duart salmon fillets are available almost always and Loch Duart whole salmon are available if ordered one week in advance.
 
 
                     

Loch Duart Award Winning Salmon - A Quality Product

The finest Scottish Salmon comes from the cold, clear waters of Sutherland where a unique low-volume and sustainable rearing system produces lean, fit fish of exceptional quality.

Loch Duart specialises in fresh salmon, supplying round and gutted to specialist retailers and fish markets in the UK, Europe and beyond.

Rearing is phased to year-round harvesting, ensuring continuity of supply subject only to extreme weather conditions. A major feature of Loch Duart salmon is the strong similarity in appearance and structure to wild salmon. The fish are slim and torpedo-shaped with fully developed fins and large powerful tails. The whole rearing process is geared to this natural fitness, with low density stocking a major contributory factor.

Loch Duart's approach to rearing salmon gives priority to the health and welfare of the fish, to the long term protection of the environment and to the delivery of an outstanding product to the consumer. It is described as "the closest I have ever seen to wild salmon" by Rick Stein, a leading UK chef and food writer, in his television series on Britain's seafood.

Rick Stein visits Loch Duart

Key aspects of the Loch Duart 'Best Practice' approach are:

Significantly lower stocking densities than current industry standards and specifications. This gives the fish the space to grow naturally.

A feeding regime which mimics the irregular feeding of fish in the natural environment. This allows periods of rest and reduces feed waste.

No growth promoters or antibiotics are used.

No anti-foulants are used. The fish swim to a new enclosure every six weeks, allowing the nets to wind dry to remove marine growth.

All feed comes from sustainable non-GM* sources which are constantly and carefully monitored.
(*below the limit of detection)

All stock is traceable to eggs and forebears.

The overall objective is to create as natural a life-cycle as possible and here the skill and experience of our people makes a major difference. Good husbandry requires attitude and dedication as well as sound techniques.

Safety and conservation are also important at Loch Duart. High mooring specifications and nets which are replaced every two cycles minimise escapes and deter predators.

 



Freedom Food, the independent farm assurance and food labelling scheme set up by the RSPCA, presented Loch Duart Ltd with its certificate on Friday 6th September 2002.

 

Loch Duart wins the 
Gold Award for Best food
in the Daily Telegraph
'Taste of Britain Awards'

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