2 Loch Duart Mitarbeiter der Aquakultur im Schottischen Seenland mit Loch Duart Logo in der linken oberen Ecke

Loch Duart salmon

Loch Duart – The salmon that top chefs praise by name
Loch Duart is no ordinary salmon. Off the rugged northwest coast of Scotland, it grows in cold, clean Atlantic waters—slower, more naturally, and with more space. The result is a fish with deep-colored flesh, a firm texture, and a flavor that speaks for itself. No antibiotics, no stress, no compromises - instead: a provenance you can taste. Whether as a perfectly portioned fillet or a whole salmon side - this is the salmon that top restaurants trust for good reason.

Loch Duart salmon

Loch Duart – The salmon that top chefs praise by name
Loch Duart is no ordinary salmon. Off the rugged northwest coast of Scotland, it grows in cold, clean Atlantic waters—slower, more naturally, and with more space. The result is a fish with deep-colored flesh, a firm texture, and a flavor that speaks for itself. No antibiotics, no stress, no compromises - instead: a provenance you can taste. Whether as a perfectly portioned fillet or a whole salmon side - this is the salmon that top restaurants trust for good reason.

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Ein Loch Duart Lachsfilet auf einem Teller liegend von oben fotografiert
Loch Duart salmon fillet

with skin | 140 g

CHF 10.99*

CHF 78.50 /kg

Eine Loch Duart Lachsseite auf einer großen Servierschale liegend fotografiert
Loch Duart salmon side

with skin | 0.9 kg - 1.2 kg

from  CHF 49.99*

Salmon from the waters of the Scottish Highlands

Das kleine, unabhängige Familienunternehmen wurde mit einer schlichten, aber radikalen Idee gegründet: Lachs so aufzuziehen, wie er es verdient. Niedrige Besatzdichte – nur 1,5 % Fisch zu 98,5 % Wasser – starke natürliche Strömungen, null Antibiotika, null Wachstumshormone. Die Tiere stammen aus einer sorgfältig gepflegten Erbblutlinie wilder schottischer Lachse, handselektiert nach Wildmerkmalen wie torpedoförmigem Körper, klaren Augen und echter Vitalität. Kein anderes Unternehmen weltweit züchtet diese Blutlinie. Was entsteht, ist ein Lachs mit natürlich satter Fleischfarbe, hohem Omega-3-Gehalt und einem Charakter, der seine Herkunft widerspiegelt.

Salmon from the waters of the Scottish Highlands

Das kleine, unabhängige Familienunternehmen wurde mit einer schlichten, aber radikalen Idee gegründet: Lachs so aufzuziehen, wie er es verdient. Niedrige Besatzdichte – nur 1,5 % Fisch zu 98,5 % Wasser – starke natürliche Strömungen, null Antibiotika, null Wachstumshormone. Die Tiere stammen aus einer sorgfältig gepflegten Erbblutlinie wilder schottischer Lachse, handselektiert nach Wildmerkmalen wie torpedoförmigem Körper, klaren Augen und echter Vitalität. Kein anderes Unternehmen weltweit züchtet diese Blutlinie. Was entsteht, ist ein Lachs mit natürlich satter Fleischfarbe, hohem Omega-3-Gehalt und einem Charakter, der seine Herkunft widerspiegelt.

The best way to enjoy Loch Duart salmon

1. SEARED TO PERFECTION The skin of the Loch Duart salmon is a treat in itself: seared briefly over high heat in a pan, it turns golden brown and crispy, while the flesh inside remains tender and translucent. Simply start with the skin side down and flip it only at the very end—this allows the full flavor to develop.
2. RAW AS TARTARE OR SASHIMI As a delicate tartare, as crudo or as sashimi with soy sauce and wasabi – this is where the pure, clean taste of the Scottish Atlantic waters really shines.
3. SOUS-VIDE If you have a thermometer and a little time: cooking Loch Duart salmon sous vide at 45 °C for 30–40 minutes is the best way to preserve its buttery texture and full flavor.
4. IN THE OVEN AT A LOW TEMPERATURE When cooked in the oven at 80–90 °C, Loch Duart salmon develops a texture that’s hard to beat: tender, juicy, and almost melt-in-your-mouth. Ideal for a whole side of salmon that will impress your guests—whether as a festive main course or to share with a large group.

The best way to enjoy Loch Duart salmon

1. SEARED TO PERFECTION The skin of the Loch Duart salmon is a treat in itself: seared briefly over high heat in a pan, it turns golden brown and crispy, while the flesh inside remains tender and translucent. Simply start with the skin side down and flip it only at the very end—this allows the full flavor to develop.
2. RAW AS TARTARE OR SASHIMI As a delicate tartare, as crudo or as sashimi with soy sauce and wasabi – this is where the pure, clean taste of the Scottish Atlantic waters really shines.
3. SOUS-VIDE If you have a thermometer and a little time: cooking Loch Duart salmon sous vide at 45 °C for 30–40 minutes is the best way to preserve its buttery texture and full flavor.
4. IN THE OVEN AT A LOW TEMPERATURE When cooked in the oven at 80–90 °C, Loch Duart salmon develops a texture that’s hard to beat: tender, juicy, and almost melt-in-your-mouth. Ideal for a whole side of salmon that will impress your guests—whether as a festive main course or to share with a large group.

Ein Bild mit einem Lachs Tataki mit feinen Gemüsetreifen und einer Schale Sojasoße sowie dem Loch Duart Logo

Genuss-
welt

Weißes Fischfilet knusprig gebraten, garniert mit Schaum und Kräutern, serviert mit grüner und orangener Sauce

Genuss-
welt

Weißes Fischfilet knusprig gebraten, garniert mit Schaum und Kräutern, serviert mit grüner und orangener Sauce
Ein Teller mit drei Onigiris mit Thunfisch, daneben steht eine kleine Schüssel mit Sojasoße und Sesamsaat

Fisch

Tuna Onigiri
zwei Black Cod Filets, die auf grünem Spargel, Erbsen und Reis liegen und mit einer Miso-Butter-Soße beträufelt sind.

Fisch

Black cod on asparagus with miso butter sauce
Ein Teller mit Garnelen, grünem und weißen Spargel und Chili aus dem Wok mit Sesamsaat garniert und einer Spalte Limette daneben.

Garnelen

Asparagus and shrimp wok with chili and ginger
ein Teller mit einem Carpaccio aus Jakobsmuscheln und Passionsfrüchten, garniert mit Basilikum und Kräutern.

Meeresfrüchte

Scallop Carpaccio
ein Teller, auf dem zwei gebratene Lachsfilets auf weißem Spargel mit Bärlauch-Hollandaise liegen

Fisch

Salmon with asparagus and wild garlic hollandaise
ein Teller mit Lachs Carpaccio, Gurken- und Radieschenstückchen, und Kresse in einer Zitrus-Soja-Marinade

Fisch

Salmon Carpaccio

Where exactly is Loch Duart salmon from?

Loch Duart farms exclusively at its own marine sites in Sutherland and the Outer Hebrides in northwestern Scotland - one of the most remote and pristine coastal regions in Europe. The farms are located in areas with strong natural currents, which ensure optimal water quality and allow the fish to swim naturally.

What makes Loch Duart salmon so special?

Three things: first, the exclusive lineage derived from wild Scottish salmon - a breeding program that no other company in the world possesses. Second, the extremely low stocking density of just 1.5% fish to 98.5% water, which reduces stress and significantly improves meat quality. Third, a special feed mix rich in marine ingredients and free of antibiotics or growth hormones, which ensures an above-average omega-3 content in the fillet.

Is the Loch Duart salmon really raised without antibiotics?

Yes, completely. Loch Duart strictly avoids the use of antibiotics and growth hormones. Low stocking densities, a healthy aquatic environment, and careful monitoring of the animals form the foundation of natural growth - without any chemical shortcuts.

Why should I buy Loch Duart salmon frozen?

Freezing at the peak of freshness isn’t a stopgap measure - it’s the smarter choice. The salmon is frozen immediately after harvest, preserving its texture, flavor, and nutrients at the highest possible level. We call this “peak sensory freshness”: The fish you thaw is often fresher than fresh fish that has spent three days in transit.

How do I properly thaw Loch Duart salmon?

Two options, depending on how spontaneous you are: If you have time, simply place the packaged fillet in the refrigerator overnight—after about 12 hours, it will be gently thawed, and the texture will remain perfect. You can check it easily: The fillet bends gently and no longer has any frozen spots. Once thawed, it will keep for up to 24 hours in the bottom drawer of the fridge—but not lying in its own juices.
Short on time? Fill a bowl with cold water and place the fillet, still in its packaging, inside—it will be thawed in about an hour. Important: The water must stay cold. Lukewarm water works too, but please use the salmon immediately.

What is the difference between the fillet and the salmon side?

The fillet is your versatile everyday choice - perfect for one person, quick to prepare, and leaves no leftovers. The salmon side is the showstopper: ideal for dinner parties, sharing, or slicing up for a sushi night. Both come from the same fish and are of the same quality - it’s just the portion size that makes the difference.

Kann ich den Loch Duart Lachs roh essen – zum Beispiel als Sushi?

Thanks to its exceptional meat quality, natural fat content, and clean flavor, Loch Duart is frequently and enthusiastically used raw by chefs around the world - as tartare, carpaccio, or thinly sliced on a good piece of bread. Anyone who has tried it raw understands why.