of hours can be the difference between catching a plane and not. "As evening approaches the box from South Shian leaves on a Scania, down the M74, across the A66 and down the A1 as night falls. Eventually, the pitch darkness of the Channel Tunnel is reached as the lorry continues to France. Driver Shane Dale only stops when legal restrictions mean he has to. "Getting the fish Adidas Gazelle Og Maroon White there is vital," he says. "In a nutshell, it is time. " At Boulogne's fish market Gare de Mare the box is taken off the lorry and placed in a cold store, ready to be taken to the largest food market in the world, the Rungis March International near Orly airport to the south of Paris. "Here, it is a jungle i.
and five kilos and is heading for France in the refrigerated trailer of an articulated lorry driven by John Davies. The first stage is like something out of an advert, as the truck makes its way through the Highland scenery. Once past Balloch and into Glasgow, however, the big business side of the salmon industry becomes apparent. The first stop is at DFDS's Larkhall depot where more than 200,000 tonnes of Scottish salmon arrive every year, to be reassigned to lorries heading for airports where the fish are flown to New York, Miami, Japan and the big new market of China. Other trucks head for the fish markets of Britain and Europe, including the clearly marked box from South Shian. Transport manager Pat Clinton works in an office more like a trading floor, with phones constantly ringing, taking calls from suppliers across Scotland and clients across the world. The reason for the urgency is simple: salmon will start to go off if they are not delivered in time, despite the ice and refrigeration units. "It has to get there," says Clinton.
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Creran which holds another pipe. Early the next morning the fish are moved into this and forced by the flow of water to swim into the South Shian processing plant operated by Scottish Sea Farms north of Oban. Processing manager Donald Buchanan is proud of these fish, and despite the fact they are there to be killed, keeping them calm by chilling the water to make them relaxed and docile is important, partly as a welfare issue but also to keep them up to the Label Rouge standards. Too much adrenaline in a fish will make the flesh soft and slightly mushy. Buchanan says: "The quality and care shown from farming through to harvesting is second to none. The French customer is definitely very discerning. They know what quality looks like. "The three year life of the fish ends when its nose triggers a bolt to come from the top of the pipe and stun it, before it bleeds to death. It is not too dissimilar to the way a fisherman on a riverbank would do it, although he would not deal with 15,000 fish a day as they do at South Shian. After Adidas Gazelle Indoor Buy Online
being gutted by machine, cleaned by hand and graded by quality and size, the fish are packed into boxes and covered in ice, ready for the next stage.
One box has been clearly marked. It contains five salmon, each weighing between four Adidas Gazelle 2 Dark Indigo Blue White
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