Ever wondered why the flesh of salmon is pink, how many fish are exported, or what medicines the sector use? This area of the site will hopefully give you the answer to most of your questions. If there’s anything you can’t find do get in touch, we’d love to hear from you.

Omega-3 fats are polyunsaturated fats. Oil-rich fish such as Scottish salmon, mackerel and herring are naturally rich in long-chain omega-3 fats…

In 2018 the Scottish salmon farming sector directly employed more than 2,300 people.

In the Highlands and Islands 904 people were…

Scottish salmon are not genetically modified (GM) and the Scottish salmon sector remains opposed to the introduction of any such GM stocks.…

The colour of a salmon’s flesh, whether wild or farmed, is determined by its diet. Ranging from orange to ivory-pink, flesh coloration is a…

Watch this short video to discover the people behind Scotland’s number one food export. See our farmers busy at work and get a flavour of some of…

Leaving a site fallow at the end of a production cycle is a proven tool in fish health and sea lice management.

All production…