This week is Seafood Week but also British Egg Week. So here at JCS Fish we’re pondering the question… why do eggs and fish go together so well?
When this happened, way back in 1992, salmon was the very first fish and the first non-French product ever to be awarded Label Rouge, which is a prestigious accolade that indicates superior taste and quality.
At the event, everyone - be they farmers or processors - was very passionate about farmed salmon and there were some great discussions about the industry, past, present and future. The day’s meeting was followed by an evening event at Edinburgh Castle, when of course we all enjoyed some fine Scottish salmon!
Read more about the event here.