Loch Duart

Loch Duart is a very different Salmon Company. The difference begins with our approach to rearing salmon and ends with a product which is consistently judged superior in taste, quality, colour and overall perception, as evidenced by the number of leading international chefs and restaurants which serve Loch Duart farmed salmon by name. Best practice is the principle applied to Loch Duart salmon at every stage of rearing, harvesting and supply a sustainable and environmentally-responsible approach which defines a long term role for aquaculture as an essential and viable part of the food supply chain of the future. Stocks of wild fish are dwindling through overfishing and the global influence of aquaculture is such that in 1999, for the first time, salmon farming produced a greater tonnage than the worlds wild Atlantic salmon catch and has done so in every subsequent year. Our ultimate objective is the delivery of an outstanding salmon to the consumer. Here, in the cold, clear waters of northern Scotland, we are using safe, sustainable techniques to produce lean, fit fish salmon as salmon should be. We have always recognised feed ingredients as being central to our sustainability and critical to producing delicious and healthy fish. The natural diet of a salmon is fish and we believe that fish must be a major part of the diet. This means that we have to ensure that our sources are sustainable. The ideal fish for us, as it is high up the trophic scale (feeding on plankton and shrimps) and short-lived (2-3 years), is Icelandic capelin, from a fishery for human consumption which does not use all the fish. Thus the meal available to Loch Duart is waste from a managed roe fishery. We have arrived at the solution in partnership with, EWOS (Scotland) and Isfelag, an Icelandic fishing company based in the Westman Islands. The result is Royal a sustainable fishmeal produced exclusively from capelin, exclusively for Loch Duart.