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Long-standing Sainsbury’s supplier Strathaird Salmon started as a rock star’s side project and turned into one of the leading sustainable smoked salmon producers in Scotland.
Over 30 years ago, the salmon farming business that was to become one of the leading suppliers of smoked salmon products in Scotland was just a twinkle in the eye of energetic rock star Ian Anderson, the lead singer and fl autist from 70s rock group Jethro Tull.
In an effort to rediscover some of his Scottish roots and indulge a passion other than his music, Anderson purchased the Strathaird estate on the Isle of Skye and set up a salmon farming and processing business. Today, it’s the site of Strathaird Salmon, a thriving supplier of premium-quality salmon products to Sainsbury’s, such as our Taste the difference Isle of Skye smoked salmon.
Strathaird Salmon are masters in traditional curing and smoking methods that date back to the 19th century. ‘Smoking and processingsalmon is more of an art than a science,’ says Roy Stevens of Strathaird. ‘It’s a true skill to know when the salmon fillets are just right, and when you’re producing a luxury product like smoked salmon, good ingredients are crucial.’
These good ingredients include responsibly sourced Scottish salmon that meets RSPCA welfare standards for farmed salmon. Salmon farming can be a controversial issue, so it was an important step for Sainsbury’s when we recently launched our‘responsibly sourced’ salmon. The fish is fed on a unique diet, resulting in healthier, great-tasting fish. From our basics to our Taste the difference, all our farmed salmon is reared on Scottish farms inspected by Freedom Food in accordance with strict RSPCA welfare standards. The standards for farmed salmon require more space for the fish to swim in and ensurethat they are handled, transported and killed humanely.
While their supplier takes care of the sourcing, Strathaird focuses on giving the fish flavour. When the salmon gets to them, it is cured using ingredients such as sea salt, honey, demerara sugar or maple syrup. ‘We also sometimes use salt baked in herbs, or salt mixed with fruit oils, rum or whisky during the curing process to introduce subtle flavour notes to the smoked salmon,’ explains Roy.
Oak shavings from recycled whisky casks from a local cooperage add an international touch during the smoking process that follows. These are often shavings from former bourbon casks from America or sherry casks from Spain that have ended up in Scottish distilleries, and give the fish a distinctive flavour.
Once considered a luxury, smoked salmon is now enjoyed in all sorts of ways - in pastas and salads, in sushi or served simply with a slice of brown bread and butter and a squeeze of lemon. And with a 450-strong team at Strathaird and a relationship with Sainsbury’s that has lasted 20 years, it looks like the future of this tasty fish is set to continue swimmingly.
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Sainsbury's Taste the difference
Isle of Skye smoked salmon 100g
Smoked over whisky cask shavings.
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Sainsbury's Scottish
smoked salmon 125g
Smoked over oak chippings for
a lovely mild flavour. |
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Sainsbury’s basics smoked
salmon trimmings 120g
Responsibly sourced.
Fantastic value. |
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All our salmon, from our basics range right through to Taste the difference, now conforms to RSPCA Freedom Food standards.
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