MORE SCAMPI FOR YOUR MONEY: NEW PRODUCT FOR NORTH UIST COMPANY

A Scots-based company are soon to launch a new product to give domestic consumers more buck for their scampi. Sco-Fro based in Glasgow, Newton Stewart and Fort William are privately owned. And their new product can be oven baked in 15 minutes from frozen. Scot-Fro are exhibiting at Europe’s largest seafood exhibition in Brussels this week. Michael Mitchell, their commercial director, said: “Customers can sometimes be buying products which contain 40 per cent scampi, 50 per cent breadcrumbs and batter and ten per cent water. “Our product will contain 60 per cent fish and 40 per cent breadcrumbs. “We believe this will be the highest fish content (in a scampi product) on the marketplace.” The firm were founded in 1975 and their new packaging proclaims: “More scampi, less crumb.” AN innovative North Uist smoked salmon company, who supply to top London stores, are putting great faith in their new product set to be launched this month. Bradan is Gruth (Gaelic) is made using fresh Highland cheese handmade by the Clark family on their organic farm on the shores of the Moray Firth with peat smoked salmon and black pepper. It is expected to be on the shelves of London stores including Fortnum and Mason and Selfridges this moneh. And famous Edinburgh delicatessen Valvona and Crolla (cor) could also be a recipient of the product. The North Atlantic-based smokehouse benefits from a clean, pollution-free environment. Christopher West, general manager of Hebridean Smokehouse Ltd, said that conditions were perfect for rearing fish and harvesting shellfish. He added: “We’ve been smoking salmon in North Uist for over 25 years and we are a small, family-owned and run business. “Great care is taken at all stages of production and the brand is found in some of the best and most respected luxury food stores in the UK. “We also supply to Waitrose and John Lewis and we are 100 per cent Scottish.” They also promote sea trout products. Hebridean started in 2000 with a turnover of £130K and last year reported a turnover of £1m. They have a staff of 12 and the ambitious company are showcasing their new branding at Europe’s largest seafood exhibition in Brussels this week. It is their second year at the exhibition and attending is a major investment for the company. Mr West said: “Directly from attending last year our sales went up ten percent and that is significant for a company like ours. “We came here this year to cement relationships and also to develop new markets.” A recent product drive into Switzerland has netted a 20 per cent sales boost for the award-winning company who smoke with beech wood from estates in Argyll.