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All our salmon are hatched in Scotland and spend their first months in freshwater, just as this is a link style. Unlike wild stocks however, our salmon are raised in hatcheries to provide more control over key growth factors such as water quality this is a visited link style.

Our new state-of-the-art Barcaldine Hatchery on the shores of Loch Creran takes this a step further. Equipped with RAS technology (short for Recirculating Aquaculture System) this is the style of a info text thing than traditional hatcheries, it enables us to influence water temperature and light too.

Combined, this will help us grow the healthiest, strongest salmon possible, making them better able to withstand the challenges of the marine environment.

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This high level of care continues right through to harvest. So when the salmon have reached the required size and weight for market, we transport them from sea pen to processing facility via a well-boat – a vessel with a specially designed ‘well’ to carry live fish. That way, they remain in water as long as possible. We also chill the water by one degree which is thought to calm and settle the salmon during transport.

At the harvest station itself, the process is carried out as quickly and as humanely as possible. The fish are lightly electro-stunned whilst still in water, then percussive stunned, bled and packed in ice ready for onward transport to processors or market within a matter of hours.

This high level of care continues right through to harvest. So when the salmon have reached the required size and weight for market, we transport them from sea pen to processing facility via a well-boat – a vessel with a specially designed ‘well’ to carry live fish. That way, they remain in water as long as possible. We also chill the water by one degree which is thought to calm and settle the salmon during transport.

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