Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin
Date: 2003-10-14
Institutions: European Commission
Subjects: Scotland, designation of origin, fresh fish, labelling, location of production, product designation, product quality

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Official Journal of the European Union

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Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC)
No 2081/92 on the protection of geographical indications and designations of origin

(2003/C 246/03)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the
abovementioned Regulation. Any objection to this application must be submitted via the competent
authority in a Member State, in a WTO member country or in a third country recognised in accordance
with Article 12(3) within a time limit of six months from the date of this publication. The arguments for
publication are set out below, in particular under 4.6, and are considered to justify the application within
the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION TO REGISTER: ARTICLE 5

PDO (

)

PGI (x)

National Application No: 04517

1. Responsible department in the Member State

Name:

Department for Environment, Food and Rural Affairs

United Kingdom

Tel.

Fax

(44-207) 270 81 70

(44-207) 270 89 42.

2. Applicant group

2.1. Name:

Scottish Quality Salmon Limited

2.2. Address: Durn

Isla Road
Perth PH2 7HG

2.3. Composition: producer/processor (x)

other (

).

3. Type of product: Fresh fish — class 1.7.

4. Specification

(Summary of requirements under Article 4(2))

4.1. Name: ‘Scottish Farmed Salmon’.

4.2. Description: Scottish farmed salmon must be typical of the species, Salmo Salar (Atlantic salmon).
Scottish farmed salmon have a consistent shape. The fish must have a rounded ventral body
surface when viewed laterally and the body wall musculature should show no significant
tendency to collapse when carcass is eviscerated. Scottish farmed salmon have an iridescent
appearance and are silver in colour. The flesh colour must have a minimum intensity of 26 on
the Roche Scale.

Scottish farmed salmon are firm with a fibrous to smooth to even texture. Scottish farmed salmon
have a consistent flavour due to the rapid chilling post harvest.

4.3. Geographical area: The western coast of mainland Scotland, Western Isles, Orkney and Shetland

Isles.

4.4. Proof of origin: Scottish biologists have been attempting to improve wild salmon runs for over 150
years. The first efforts to incubate and hatch salmon eggs took place in 1838. In 1890, there were
18 hatcheries operating in Scotland. From this period until the 1960's this knowledge and
breeding skills were further developed through experience so that the production of Scottish
salmon could be initiated, with the first farm fully established at Loch Ailort in Inverness-shire
in 1969.

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Towards the late '70s and early '80s, as experience grew and increased finance was available, the
rate of expansion was increased with a number of businesses getting involved. Tonnage rapidly
grew on the back of this. While only 600 tonnes were produced in 1980, this grew to 32 500
tonnes in 1990 and in 1998 a total of 115 000 tonnes were produced. With this rapid expansion
in production, there was also growth in the numbers employed in the remote communities in the
Scottish Highlands and Islands.
today 4 000 people are directly employed in the
production of Scottish farmed salmon.

Indeed,

Pure coastal waters and sheltered lochs have sustained and nurtured each Scottish farmed salmon
while expert husbandry skills have ensured each salmon achieves and maintains prime condition.

Much of the industry's success has been due to its ability to successfully market itself to meet
changing trade and consumer requirements. The vital element in this has been its emphasis on
high quality. Indeed, quality has become a watchword among all producers of Scottish farmed
salmon and it is never compromised as evidenced by the Label Rouge label which Scottish Farmed
Salmon is entitled to bear.

It is therefore with good reason that Scottish farmed salmon has continued to be held in such high
regard by leading chefs, food writers and discerning consumers world-wide. The high reputation in
which Scottish farmed salmon is held for quality, consistency and flavour is borne out by the
findings of consumer research.

4.5. Method of production

1. EGGS: In Autumn, the parents are selected from the cages. The eggs are stripped between
November and December. Fertilised eggs are then incubated in fresh water hatcheries under
carefully controlled conditions.

2. ALEVINS: From January to the Spring, the eggs hatch and feed from their yolk sac. Health and
performance are continually monitored by husbandrymen to ensure optimum development
into fry.

3. FRY: When they begin feeding for themselves they are placed in fresh water tanks for four

months, during which time they grow to the parr stage.

4. PARR: The parr identified by the characteristic ‘parr marks’ on the flank grow rapidly up to the
end of the Winter. In the Spring they lose the characteristic ‘parr marks’ and undergo a major
physiological and anatomical transformation and turn into smolts.

5. SMOLTS: Under farmed conditions, they are transferred from the freshwater environment, in
which they have lived and developed since birth to sea cages or tanks where they grow
rapidly. They average in the range of 50-90 g in weight. The transfer from fresh sea water
is an extremely delicate operation and requires very careful monitoring to ensure that the
young salmon are not damaged.

6. SALMON: Once in salt water, the smolts grow in cages in lochs and inlets around the Scottish
coast for a period of 1-2 years. The salmon are fed on compounded rations based on fish
meal and fish oil to ensure that they are provided with all of their nutritional requirements.

7. HARVESTING: Scottish farmed salmon are harvested humanely using methods which ensure

that they are rapidly stunned and bled. This ensures high flesh quality and hygiene.

8. GUTTING: Once bled, they are immediately chilled in iced water to a temperature less than
4 °C. They are then gutted as soon as possible and brought down to a packaging temperatures
of 0-2 °C.

9. PACKING: They are packed into food grade boxes/containers to protect the product during
handling, storage and transit and all packing is carried out in line with stringent specification
governing temperature controls, hygiene and product grading.

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10. DISTRIBUTION: The product is stored and distributed to the customer in line with strict

hygiene standards, including temperature control at between 0-2 °C.

Independent inspectors rigorously enforce the quality of Scottish farmed salmon. Farms and
packing stations undergo frequent, random, detailed checks and audits.

4.6. Link: The designated area provides a unique environment which produces the characteristic

features of Scottish farmed salmon. In particular these include:

— High flushing rates of sea lochs and voes which provide strong currents which ensure the fish
are continually swimming. This in turn produces the distinctive firm textured flesh and
prevents excessive fat deposition.

— High water exchange ensures good oxygen supply which increases the salmon's metabolic rate

and leads to a beneficial effect on the size and weight of the fish.

— The high quality, North Atlantic oceanic water enables the salmon to grow evenly and to a

consistent shape.

— The small fluctuation in water temperature over any given year means that the fish can be
cultivated in a stable environment which in turn produces an even and consistent flavour and
texture with no rancidity.

4.7. Inspection body

Name:

Food Certification Scotland Ltd

Address: Redwood

19 Culduthel Road
Inverness IV2 4AA

4.8. Labelling: The entire range of

‘Scottish Farmed Salmon’ products, presentations and dishes
including ready meals, salmon mousse and salmon paté are allowed to bear this designation
with obligatory mention of the place of manufacturing on their label
(accompanied by the
reference to the manufacturing process).

In order to avoid discrimination against Scottish Wild Salmon interests, the applicants declare that
the continued use of the terms ‘Scottish Smoked Wild Salmon’ and/or any other combination of
the terms ‘Scottish’ and ‘Salmon’ in connection with wild salmon shall in no way be affected,
provided that these wild salmons are fished in Scotland and that the use of these terms in the
labelling are made in such a way as to avoid misleading consumers in relation to the Protected
Geographical Indication.

It is the applicants' intention to promote the fact that Scottish Farmed Salmon is registered as a
PGI through use of the logo and the words on the product label, promotional literature, brochures
and letterheads.

4.9. National legislative requirements: —

EC No: UK/00141/2000.07.24.

Date of receipt of the full application: 13 May 2003.