Otter Ferry
Moving with the times keeps pioneer farmers at the forefront
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”