Ot­ter Ferry

Mov­ing with the times keeps pi­o­neer farm­ers at the fore­front

Fish Farmer - - Contents -

Fifty not out

T

top chefs (Gor­don Ram­say and Ray­mond le Blanc to name just two).

‘The amount of ju­ve­niles is enough to dou­ble

qual­ity water.

con­structed as a salmon farm. It con­sists of into which water is pumped from the Sound of Gigha.

30 years and to whom Barge gives much of the

Hal­ibut are very ro­bust once they are past the

from Ice­land.

trip to the US.

brack­ish water. ‘They were break­ing new

was to move into salmon and Booker Mc­Connell hatch­ery for salmon and put salmon cages in

salmon that made it to har­vest!

‘The pump ashore sys­tem was free of sea lice

Ev­ery 10 years some­thing new comes along so you al­ways have to look ahead”

then 45m – ‘we were try­ing to keep up with the

Ard­toe led the way and we and a few oth­ers took it from there. There was more col­labo

‘We got brood­stock from Ice­land and em hal­ibut. We had more at stake with our land

from the wild and the hatch­ery has started

also sells well in north­ern Europe but in southern Europe it has to com­pete with cheaper tur­bot.

funded by TSB.

to stay.

We need a new site pur­pose built for hal­ibut else­where”

Above

Clock­wise from above: HRH an in­sight into

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