Fishmonger
Loch Duart is a small independent Scottish salmon farm. It is owned and run by director Nick Joy who has a hands-on approach to producing his happy salmon. The company has worked closely with the RSPCA to develop the Freedom Food standards for fish.
Based on the north western coast of Sutherland, the business is important to the local economy of Scourie. It employs a large proportion of the local people – and often several generations of the same family. Salmon is reared in humane conditions, as close to wild as possible in sea lochs. The waters are kept clean and oxygenated by the North Atlantic tides, and stocking densities in the pens are low so the fish can move around and develop fully. In fact, one of the noticeable factors in the Loch Duart salmon is how similar it looks to wild salmon. This is because they are grown slowly, feeding naturally with plenty of room to swim around. They become lean and muscular with well developed fins and powerful tails.
In all, the rearing cycle takes 3 years with the flavour of the fish developing with age. Loch Duart’s high standards of welfare produce fish with bright pink flesh and a superior flavour. Fresh salmon is sold to specialist retailers and markets all over Europe. A testament to the quality is that much is sold for sashimi to many leading sushi restaurants.
