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A forensic means of tackling seafood fraud

24 December 2019, at 12:30am

Loch Duart has announced plans to ensure the traceability of its salmon in North America.

The Scottish salmon farming business has been working in the UK with forensic food analysis experts, Oritain, for two years, deploying their pioneering ability to trace fresh salmon samples back to the individual farm where the fish were raised. The company will now expand its use of Oritain’s scientific traceability to ensure that when diners in North America are promised genuine Loch Duart salmon, that’s what they are served.

Loch Duart give their salmon a unique diet which contains high levels of Icelandic fishmeal
Loch Duart give their salmon a unique diet which contains high levels of Icelandic fishmeal

Loch Duart uses bespoke fish feed, containing high levels of Icelandic fishmeal, which is said “to give their salmon its sought-after taste and texture”.

Andy Bing, Loch Duart’s sales director, said: “At Loch Duart we’re proud of our 20-year legacy, rearing extraordinary salmon, asked for by name around the world. Oritain can forensically identify the exact location of any fresh salmon sample they test and this has proven to be a highly effective deterrent for food fraudsters in the UK since we started working with Oritain in 2017. That’s why we’re now extending the availability of this analysis into North America.

“It’s another way we can reassure our customers in the US and Canada, that we are actively protecting the Loch Duart brand. Now, when diners choose our delicious tasting Loch Duart salmon, we can prove its unique origins.”

A global leader in using forensic science to determine food, fibre and pharmaceutical provenance, Oritain protects the reputations of its customers by forensically tracing the actual products, not packaging or labels. Their approach proves that ‘nature gives everything specific markers that are unique to its origin’.

Food fraud is currently estimated to cost the global food industry up to $50 billion, posing a real problem for chefs, restaurants and diners.

 

The Health and Welfare of Atlantic Salmon course

It is vital that fish farm operatives who are responsible for farmed fish are trained in their health and welfare. This will help to ensure that fish are free from disease and suffering whilst at the same time promote good productivity and comply with legislation.

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As award-winning Scottish chef Mark Greenaway explains: “Having the confidence that when I serve Scottish salmon it can be traced back to the very waters in which it was raised is essential. I have a particular interest in the world-class array of Scottish produce that is available to chefs, so the traceability that Loch Duart provides shows just how much they value their brand and how much they care that chefs and their diners get exactly what they pay for.”