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Label Rouge Atlantic Salmon (LA 31-05 )



Salmon with controlled fat content – produced in sea farms in accordance with best farming practice – each batch identified and traceable from birth to the consumer.


 

Controlled fat content and colour :
In the final months of production, the salmon are regularly inspected, with particular attention paid to fat content (which must not exceed 16%) and to flesh colour. These two parameters indicate that a fish has been properly fed – a measure of its quality.

Consistent shape throughout, with no deformities, wounds or lesions :

Only the leanest of fish are selected for Label Rouge as a short, squat shape generally implies that the fish has been less active and has a higher fat content.

Label Rouge fish cannot have any deformities, injuries or missing fins, thus providing guarantees for display on the shop counter.

Salmon fed specially selected diet (at the finishing stage)Feed has major influence on the quality of the fish flesh and is thus adjusted at the end of the production process to restrict the rate of fat accumulation in the salmon, restore the level of Omega 3 fatty acids in the flesh and ensure good pigmentation and optimum sensory qualities.

 

This feeding strategy takes into account both food safety and fish welfare.

 

Salmon grown in selected sea farms, with respect for the environment

The farms are regularly inspected to assess any impact on the environment (Norwegian standard NS 9410). Following these preliminary inspections, only those sites with the highest environmental standards are selected for Label Rouge. This is a significant reflection of good production conditions for the salmon. The accumulation of organic waste (feed and faeces) can affect fish welfare, growth and development or even lead to disease.

Salmon produced according to best welfare practice
To reduce stress, the salmon are grown in cages with restricted stocking density (20kg/m³ maximum). This guarantees best production conditions and helps ensure fish welfare (higher oxygen levels, less aggressive behaviour and lower risk of disease).
 
A minimum production period at sea is also required (13 months minimum) so that the salmon’s growth is slower and best adapted to the species.

Salmon identified and traceable from birth to the consumer
As for all Label Rouge products, production control, food safety and traceability are guaranteed.
Compliance with the criteria established in the Standard is ensured through regular inspections at each operating level (farms, processing factories) by an accredited and officially approved certifying body.

 

 

PRODUITS ALIMENTAIRES
DE QUALITE (PAQ)
33, rue Marbeuf
BP 278-08
75364 PARIS Cedex 08
FRANCE

Tél 01.53.23.04.10
Fax :01.49.52.01.22

Email : paq@paq-groupement.com
Site web : www.paq.fr