In 1992, Scottish salmon was the first fish and first non-French product to be awarded the Label Rouge quality mark, the official endorsement by the French authorities of the superior quality of a food or farmed product, particularly with regard to taste.
To obtain this recognition, a very stringent set of standards prepared by a group of producers must be approved. These standards establish the criteria which the product must meet throughout the production chain, including farming techniques, feed, processing and distribution.
Originally produced as a luxury product for the premium French market and served in many of France’s top restaurants, it is now sought-after around the world.
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