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A quality reference
The specifications for Red Label Salmon LA 33/90 defines all the requirements to be met to achieve the level of high quality.
The IGP specifications specify the criteria relating to the product's origin.
The following elements contribute significantly to the exceptional quality of the Red Label Scottish Salmon:
- Food composed exclusively of products of marine origin, of vegetable ingredients, of vitamins, minerals and carotenoids
- Maximum 16% lipids in the flesh
- An identification system that guarantees full traceability and optimal freshness
- Breeding in compliance with the codes of good practice, respecting fish welfare, the environment and its sustainability
- Maximum density of 1.5% of fish to 98.5% water in the marine basins
- Guaranteed Scottish
Full traceability from egg to shop.
The origin of each Red Label salmon can be identified from the sequentially numbered band provided by the certifying body. This band, attached to the gills of the fish, includes the following details:
· The Red Label logo,
· The certification number,
· An individual identification number,
· A "best-before date",
· Contact information for the certifying body.
Moreover, each chest has a sequentially numbered label, also provided by the certifying body.
For prepackaged pieces intended for retail sale, approved processors affix a label bearing their unique sequential numbers.
Source: "Promotion Service for Red Label Scottish Salmon".
