Multi-million pound seafood factory on schedule
The development, which includes traditional ovens, a dedicated hot smoking zone and the capability to produce new smoked and cured products, is the third stage of a continuous refurbishment programme at the site.
A new high-care processing unit handling locally caught crab was now up and running, the business said. And it confirmed it had just completed a dedicated langoustine processing facility.
Both areas will give Associated Seafoods, which incorporates Moray Seafoods, Lossie Seafoods and Glenisla Shellfish, the ability to produce high quality Scottish shellfish, including a new range of added value products.
A spokesman for Associated Seafoods told FoodManufacture.co.uk: “The investment will triple the current smoked salmon capacity and double the shellfish capacity. The main product lines are langoustine, brown crab, scallops and Scottish smoked salmon.”
Target export markets
The company aims to target export markets, which account for 80% of its sales, with its products, using their total Scottish provenance as the core selling point. The company said it aimed to “significantly increase” turnover in the coming years.
“We believe that the Scottish provenance of our smoked salmon and shellfish will be one of the most important drivers in developing new markets,” said Associated Seafoods md Victor West.
“All our salmon is 100% Scottish and only sourced from farms we work incredibly closely with and which practice the best standards of husbandry and care. In other words, our salmon is grown, harvested and smoked in Scotland.”
Premium Scottish smoked salmon
The firm, which chalked up £15M in 2011–2012, claimed it had built on its already strong export base by developing new markets for premium Scottish smoked salmon and shellfish in countries such as Russia and China.
It currently exports to 24 countries around the world with a supply base that includes customers in Europe, Mexico, the US, Hong Kong and the Middle East.
“We continually receive feedback from customers about how highly they rate our smoked salmon and how Scottish salmon is the best for flavour and texture,” said West.
“We intend to fully build upon this global reputation of Scottish provenance for both our smoked salmon and shellfish products.”
