Scottish seafood firms plan ambitious processing and packaging investment

Scotland's fish processors are investing millions of pounds into building and refurbishing factories across the country.

Macrae Fraserburgh, part of The Seafood Company, is spending up to £2M on a new kiln and new loading bays for its smoked fish facilities. It also plans further upgrades in the next two years. "This investment is part of an ongoing programme to shape our business for future growth, improving our processing capacity and building on a very strong existing operation," said Iain Herd, md of Macrae Fraserburgh.

"The factory buys £43M worth of fish every year from Scotland and at peak times such as the run-up to Christmas, employing over 800 staff - an additional 250 staff on our year-round operation."

The Macrae facility processes ready-to-eat salmon, smoked fish, natural fish (white fish and smoked white fish), surimi and shellfish. On visiting the site last month, Scottish government first minister Alex Salmond said the Macrae operation contributed more than £9M to the Scottish economy, adding: "The company's continued growth, investment and employment in Fraserburgh brings significant benefits to the economy."

A further £3M is being invested over three years in the Pinneys factory in Annan, Dumfriesshire - also part of The Seafood Company. The firm is spending the cash on two new kilns to boost its salmon smoking capacity, refrigeration upgrades, plus further efficiency improvements and process innovation.

Elsewhere, chicken processor Nairnside, based near Inverness, has applied to Highland Council to convert two poultry sheds into a seafood processing and packing site. The project is expected to create up to 150 jobs and incorporate smoking, salting and packaging areas.