Scampi drive Adding value is the route to success for Scotland's seafood companies. Few are as versatile as Inverawe Smokehouses which produces 50 different smoked products ranging from roast smoked salmon ­ winner of a Guild of Fine Food Retailers' Great Taste Awards this year ­ to smoked eel, halibut, kippers and fish pâtés. It also produces smoked and dried meats including Argyll beef and venison. Inverawe employs traditional smoking methods, a process that takes time, but gives its products a succulent smokey flavour. A supplier to top delicatessens, the company says its new packaging launched late last year is proving very popular with this market. Caught, shelled and processed in Scotland, Youngs Bluecrest's Scottish Island range of scampi is to be relaunched this October. The range is being revamped following consumer research which calls for a re-segmentation of the market, says the company.The total range is moving to wholetail scampi and will include a 150g single serve and a 300g pack, plus a 450g family size pack and a 300g scampi & chips meal for one. Youngs Bluecrest says the aim is to bring more consumers into the scampi market. {{Z SUPPLEMENTS }}

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