Seafood producer Loch Fyne Oysters has celebrated its 40th year of trading by scooping the top prize in the ‘Fish and Seafood’ category of the Scotland Food & Drink Excellence Awards 2018.
The awards recognise innovation, enterprise and quality amongst Scottish food and drink producers. Loch Fyne Oysters won the award for its Bradan Orach smoked salmon, which is hand cured with natural sea salt then cold smoked in traditional kilns fired by oak shavings from aged malt whisky casks. Bradan Orach is cold smoked for up to 24 hours longer than other smoked salmon products, which results in a fuller, richer flavour.
Loch Fyne Oysters’ managing director Cameron Brown said: “Bradan Orach is Gaelic for ‘golden salmon’. Smoking the fish for double the amount of time gives a different dryer, meatier texture and a good, strong smokiness. Using shavings from retired whisky casks for smoking makes it a truly Scottish product.
“I would like to thank the smokehouse staff who make sure every kiln of salmon is smoked to perfection. Their years of experience was recognised by the judging panel and I am delighted that this traditional recipe got the recognition it deserves.”
Loch Fyne Oysters was also shortlisted for ‘Primary Producer of the Year’ and ‘Export Business of the Year’.
