What we do

What we do

We are a group of people happily living in the Highlands of Scotland with a passion for quality food, sustainably produced. Great food is a delight to eat and we think it can have a huge impact on people’s well being. Aquascot is as much in the health business as it is the food business.

The dramatic landscape of the Scottish Highlands is surrounded on three sides by sea. So it makes sense that our main focus is seafood, particularly salmon, sea-grown trout and cod. Our business revolves around aquaculture – the farming of fish.

We are passionate about building strong, collaborative communities of people working together, over time, to produce really good food.

The actors are a varied bunch: fishermen working in the wild waters of the North Atlantic who catch the small bony fish used to make the fish feed; processors of that feed; farmers – often living in remote and beautiful coastal landscapes; our own team of skilled processors; retail partners serious about excellence and, crucially, the people who buy and eat our products every day.

Two extraordinary businesses supply a lot of our products to consumers: one – a dotcom business – was launched in 2000; the other opened its doors for business over 100 years ago, in 1903.

By any measure, Waitrose is an unusual business. Unlike most companies, Waitrose has no shareholders. Instead it is owned by the 68,000 or so people who work in the business. With the absence of stockmarket short-termism, Waitrose can take the long-term view. The business is structured as a partnership; the partnership way of thinking extends into our food community.

The result is the creation of an environment that celebrates great taste, welfare, strong provenance, environmental sustainability and an ethical approach to doing business.

Ocado also offers the Waitrose assortment to consumers wanting to buy online. Started in 2000, Ocado has been consistently voted as the most reliable and efficient internet food retailer in the UK.

Every day, thousands of people buy one of our products in a shop or on the internet. Alongside the fish, without these vital members, our food community would not exist. People who buy our products are discerning shoppers who appreciate good food, great taste and what’s involved in producing it.

Our consumers show increasing interest in how our products have been produced – by whom, where and when? Is the process a sustainable one? Have the producers had a fair return for their work? How have the animals been treated? Is this food good for me and my family?

Everyone in our food community is working together to provide the most robust answers possible to our consumers’ questions. As well as happy fish, we understand the most important outcomes are to deliver a quality product produced sustainably by happy people to satisfy the needs of our customers.

We supply Waitrose with a wide range of different products, from whole fish and salmon and trout fillets for the fresh fish counter, to pre-packed ‘value added’ products.

Our “Easy to Cook” category demonstrates a simple, clear message across the range, with a health message, nutritional information, and clear simple cooking instructions. The products have been carefully and creatively developed with calories, salt levels, fat content etc. very much in mind.   The principle is to have healthy, restaurant-standard food in the home, simply ready to put in the oven.

Waitrose are experiencing year-on-year growth in the sales of fresh salmon and we see the value added category within fresh salmon sales as a key area for growth. The potential for newly-developed products is huge, which has prompted us to continue to develop a range of value added products to capitalise on this opportunity.

Recipe Ideas

Scottish Trout fillet

Scottish Trout fillet with a beetroot and caper salsa

Scottish Trout fillet with a beetroot and caper salsa

Ingredients (serves 4)

For the Salsa

  • 4 x 150g trout portions from Waitrose counter
  • 40g baby capers
  • 80g diced cooked beetroot
  • 20g diced red onions
  • 1 tbsp. chopped flat parsley

For the dressing

  • 50g cooked beetroot
  • 10g dijon mustard
  • 10g cider vinegar
  • 40g rapeseed oil

Method

Place trout fillet on a non stick tray and place in a pre heated oven at 180c for 15-20 minutes. To make the salsa, drain and rinse the baby capers and place in a bowl, dice the cooked beetroot and onion to the same size as the baby capers and add to the bowl, wash and chop parsley and again add to the bowl.

For the dressing Place cooked beetroot in a blender with mustard and vinegar, on a slow speed gradually add the oil. Season with salt and pepper and a squeeze of lemon juice. Mix with salsa ingredients.

Serve with a mixed green salad.

Lightly smoked Salmon

Lightly smoked Salmon and goats cheese tart with pesto, caramelised onion and sun dried tomatoes

salmon_goats_cheese_tart

Ingredients (serves 4)

  • 4 pieces of puff pastry sheets (150mm x 100mm) or you can do any shape or size you want?
  • 2 x 175g Lightly smoked salmon portions from the counter (skinned and cut into small cubes)
  • 80g goats cheese
  • 1 medium – large red onion thinly sliced
  • 4 tbsp. Waitrose green basil pesto
  • 60g Waitrose Mediterranean sun dried tomatoes
  • baby basil leaves to garnish

Method

Cut pastry to desired size. Gently fry the sliced red onions in a little oil until caramelised, add a tbsp of brown sugar and a splash of balsamic vinegar and reduce on a low heat until sticky, then cool. Gently score the pastry all round 1.5cm in from the edge with a knife (don’t cut all the way through) add a tbsp of pesto and spread out making sure not to go over the scored line! add the caramelised onion. Add the cubes of lightly smoked salmon, tear the goats cheese into chunks and place in between the salmon, do the same with the sun dried tomatoes.

Cook in a pre heated oven at 180c for 15 – 20 minutes. Top with baby basil leaves. Serve with a rocket and parmesan salad

Scottish salmon fillet

Scottish salmon fillet with pancetta, asparagus and lemon hollandaise

salmon_pancetta_asparagus_lemon

Ingredients (serves 4)

  • 1 x 4 Waitrose boneless salmon fillets (550g)
  • 125g Waitrose fine asparagus
  • 95g sliced pancetta
  • 180g unsalted butter
  • 2 large free range egg yolks
  • 1 tbsp. lemon juice

Method

Prepare the asparagus and blanch in boiling salted water for 2-3 minutes and refresh in iced cold water. Dry asparagus and place on top of salmon. Take two pieces of pancetta per salmon fillet and wrap around salmon and asparagus. Place on a non-stick tray in a pre heated oven at 180c for 15-20 minutes.

To make the hollandaise place the egg yolks in a food processor with the lemon juice and run on a low to medium speed. Melt the butter and add gradually until all the butter has been absorbed (if the hollandaise becomes too thick add a little hot water to thin down) season with salt and pepper.

Place salmon on plate and serve with the warm hollandaise.

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