New rules have been agreed to a French quality standard which will enable Scottish farmers to export more of its quality salmon to Europe.
The ‘Label Rouge’ quality mark has been updated to allow farmers to use modern solutions to improve salmon health and welfare. Changes includes the ability to export larger fish of between six-to-eight kilograms and the widening of ingredients used in feed.
“Label Rouge Scottish salmon is a key foundation of the success of our sector – championing the quality and taste of the very best, tastiest salmon,” said Tavish Scott, chief executive of Salmon Scotland.
“The premium on Label Rouge means higher revenues which support the Scottish economy, fund public services, help rural communities thrive, and sustain jobs across the Highlands and islands of Scotland.”
France is the top international destination for Scottish salmon, with sales of £272 million in 2023, representing 47% of all exports.
Label Rouge is France’s official recognition of a superior food or farmed product. Scottish salmon was the first non-French product to be awarded the accolade just over 30 years ago and today, around one-third of the salmon exports to France come under the label.
The process of agreeing changes to the standard has taken five years. The update will increase survival rates of Scottish salmon by enabling larger, stronger fish to go to sea and also allows for alternative ingredients such as insects and algal oils to be used in feed.
“Interest and appreciation for the quality associated with our salmon has grown significantly across European markets such as Germany, Spain, and Italy, as well as across Asia and North America,” said Su Cox, chair of Scottish Quality Salmon, which sets the quality and promotes Label Rouge Scottish Salmon.
