It got interesting reaction from the salmon-farming industry. Some of it not even rude. See below.
There are stealth bombers cruising through the huge swimming pool, flat-fish the size of doors, changing colour as you watch, from matt black to pebble-and-sand. Fish farmer Bob Wilkieson pulls one up in a net. It is 7kg of dense, thrashing muscle, utterly alien with its twisted face and deltoid wings.
These are four-year-old Atlantic halibut, and they may be the future of fish-farming: raised onshore, without chemicals and on organic feed. Unlike the flabby, slimy stuff we have come to accept as farmed salmon, this halibut is lean and far better to eat – in terms both of ethics and taste – than its wild brothers.
I went to Gigha, a little island off Kintyre, for a taste. Smoked Gigha halibut, which has kept popping up on menus since its launch 18 months ago, is worth the trip. Sliced thin, with a little lemon, its sweet, gently oaky taste (Gigha’s smoke-recipe using whisky-barrel chips was designed by the acknowledged master, Allan MacDougall, late of the Loch Fyne smokery) has high-end chefs queueing up for some of the strictly limited production.