The Loch Fyne Kinglas Fillet Wins Taste Test In Al Dente Magazine

The Loch Fyne Kinglas Fillet wins taste test in al dente—the magazine for connoisseurs.

Simon Briggs, Sales Director said:
"We are delighted that the Loch Fyne Kinglas Fillet, came out top in a blind taste test by six top industry professionals from Switzerland. It is particularly pleasing to win this accolade in Switzerland where quality is so important."

The Kinglas fillet is the finest cut taken from the crown of a side of smoked salmon, gently smoked over oak shavings from aged malt whisky casks to give the most exquisitely delicate texture and flavour.

Martyn Paterson, Operations Director said:
"It is great news for our skilled colleagues in our Smokery. It starts with our fish and we work with our sister company, The Scottish Salmon Company, to select the best fish with a high marine content in their feed which delivers outstanding taste and the artisan skills of the Smokehouse team turn that into the winning Kinglas Fillet."

The Loch Fyne Kinglas Fillet beat competition from Norway, Ireland and other Scottish producers and the judges' comments are translated below.

Marina Hofmann G. Bianchi AG, Zufikon
Beautiful colour, sustained smoky aroma, fresh salmon aroma, hardly any saltiness, slightly sweet, well balanced 18 POINTS

Mike Berchtold Comestibles- Fachhändler, Braschler's Comestibles Import AG, Zürich
Strong colour, plenty of fat, correct fillet shape, slightly salty, well-rounded taste, soft and tender 19 POINTS

René Dörig Fischspezialist, Dörig Fisch GmbH, Dietikon
Broad fatty texture, slight and natural smoke aroma, fresh, hardly salted, smoke and salmon aroma very well balanced 18 POINTS

Ingo Kühn Küchenchef Chef Banquets, The Dolder Grand, Zürich
Strikingly large amount of fat, fine shape,  fresh, very balanced, good texture, soft and tender, good bite 18 POINTS

Rolf Laible Küchenchef Hotel Savoy Baur en Ville, Zürich
Uniform colour, nice fillet shape, smoke aromas, aroma and taste well balanced, tender 18 POINTS

Fredi Nussbaum Küchenchef Restaurant Rôtisserie, Hotel Storchen, Zürich
Thick fat layers, very mild, hardly salty, smoke and salmon aroma well mixed, tender 17 POINTS

Review reproduced courtesy of:
Patrick Zbinden for "al dente"/Schweizer Illustrierte.


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