The finest salmon close to your home

Pure Salmon produces highest-quality fresh fillet and smoked salmon products

Incomparable Freshness

Pure Salmon farms are fully integrated with onsite processing facilities. This model gives us control over the entire value chain and enables us to fillet and process our salmon within hours of harvesting and before rigor-mortis to deliver “pre-rigor” salmon products that offer undisputed freshness, quality and taste. 
Moreover, our products are distributed locally through shorter and reliable supply chains, and therefore have longer shelf-life.

On-Site Processing a Key Advantage

Fish welfare is at the heart of Pure Salmon’s values. Another key advantage of onsite processing is the minimization of stress for the fish which is essential from a fish welfare as well as from a fillet optimization perspective; “pre-rigor” salmon flesh is fresher and easier to process.

To leverage this capability Pure Salmon adopts tools and processes that minimize stress throughout the salm on’s life as well as during processing.

Center of Excellence

In 2020, Pure Salmon opened its processing Center of Excellence in Boulogne-sur-Mer, France. Located at the heart of the leading European processing center, this facility has enabled Pure Salmon to rapidly develop its expertise in salmon processing and smoking, establish standards and training modules, and develop a comprehensive range of new brands targetting specific distribution channels.

Through this processing center of excellence Pure Salmon delivers excellence through tasty and innovative products, based on traditional processing methods.

The product, branding and marketing know-how developed in Boulogne-sur-Mer, will be harmoniously spread throughout all Pure Salmon processing facilities worldwide fostering global identity and recognition.

Premium Smoked Salmon

Thanks to a combination of state-of-the-art automated systems and traditional processes, Pure Salmon produces highest-quality smoked salmon products. Pure Salmon smoking methods are based on ancestral expertise and processes (e.g. “rope hung”) requiring attention to detail at every stage. Our Master Smokers carefully select the freshest, highest-quality salmon and prepare it using traditional methods passed down from generation to generation in the North of France.

The first step is to dry salt the salmon to remove excess water and preserve the fish. The salmon is further air-dried during several days and is then ready to be smoked. We smoke our salmon at a low temperature for several hours using beech wood. This process results in a smoked salmon that displays a characteristic darker color as wll as a distinct taste and flavor.

Artisanal Smoking Heritage

Artisanal salmon smoking consists of long and complex processes that require extensive expertise, patience, and precision to achieve superior smoked salmon.

One of our specialties is “rope-hung” smoking. Rope-hung smoked salmon, as it is handmade and tastier, is a premium product. The smoking is performed within a more controlled environment as the salmon is suspended (hung). 

With this method using ropes to hang the salmon, our Master Smokers can smoke larger or thicker pieces of salmon. Whole fish and entire salmon fillets can therefore be smoked as the amount of smoke in contact with the flesh is better regulated. , This process produces an authentic taste and a characteristic flavor, texture and color that are sought by connoisseurs. 

Master Smokers at Pure Salmon proudly continue producing exceptional smoked salmon leveraging their heritage and skills.

our smoked salmon brands

In addition, the strategic acquisition of IOD allowed us to take advantage of their salmon market experience, presence and networks to develop our brands and sell our products. We have already developed several new brands which we now distribute across the world.

iod

IOD – Traiteur de la Mer This brand offers handmade smoked salmon. Dry salted, the salmon is rope-hung and delicately smoked over beech wood. With unwavering passion, we uphold our traditional heritage of excellence to offer the finest and most delicious smoked salmon.

The IOD – Traiteur de la Mer brand is dedicated to food service and fine food stores.

La Petite Smokehouse

La Petite Smokehouse brand has been created by men and women who want to share their passion, expertise and high standards by offering their favorite gourmet and innovative smoked salmon recipes.

pet nutrition : circular economy

To optimize the reuse of its offcuts from processing and in line with its circular economy philosophy, Pure Salmon has developed and already launched its Pet Nutrition division, starting with Pure Salmon France.

Frederic VERBEKE

Global Head of Sales & Processing at Pure Salmon

“At Pure Salmon, we control every aspect of salmon processing, from filleting to high-end and traditional smoking. With years of experience, deep knowledge and a strong heritage in salmon processing, our products display unparalleled freshness, taste and quality. Our smoking experts master the art of processing, they are Master Smokers. By producing and processing onsite, Pure Salmon can ensure full traceability, and through shorter supply chains, minimizes the environmental impact of its products. Chose Pure Salmon and enjoy both delicious and sustainable salmon.”

faq pure salmon processing

Our Pure Salmon processing facility is vertically integrated. It combines salmon farming (using recirculating aquaculture systems or RAS) with processing and packaging in one location. This design is optimized for the final product’s quality, sustainability, traceability, and freshness.

The processing steps in such a facility typically include the following:

  • Harvesting: Salmon are harvested from the RAS farm and directly sent to the processing plant.
  • Gutting: The salmon are carefully gutted to remove their internal organs.
  • Scaling: Scales are removed from the salmon using specialized machines or by hand.
  • Filleting: The salmon are filleted to separate the meat from the bones, ensuring a clean and fresh end product.
  • Sorting: The fillets are sorted and graded according to quality and size.
  • Packaging: The fillets are packaged to protect their freshness and quality.
  • Storage: The packaged salmon is stored in a controlled environment to maintain its freshness until it is shipped to customers.

By integrating the RAS farm and processing plant, our vertically integrated facility ensures a consistent, high-quality product that is traceable from farm to customer. The proximity of the farm and processing plant also allows for faster processing and fresher salmon, resulting in a higher quality product for the customer.

Sustainability is an essential aspect of Pure Salmon processing.

We implement best practices to minimize the environmental impact of the processing process:

  • Responsible water uses and management: Our effective water management is essential to processing salmon since it cuts down on waste and freshwater use. Additionally, processing waste must be handled and disposed of in an environmentally friendly way.
  • Waste management: Optimal management of our waste is crucial in salmon processing as it minimizes the environmental impact of the processing. This includes reducing waste, recycling, composting, and properly disposing of the remaining waste in an environmentally sound manner.
  • Energy efficiency: Energy efficiency is critical in our sustainable salmon processing facility. This includes using energy-saving technologies and efficient refrigeration systems, and using renewable energy sources, such as solar power, wherever possible.
  • Traceability: Integrating our salmon processing facility into our RAS salmon farm is beneficial for traceability as it allows us to control the entire production process, from fish farming to the processing and selling of the final product. This ensures that the product is of the highest quality, safe to eat, and can be followed from farm to fork.

By implementing these sustainable practices, Pure Salmon’s processing facilities contribute to the long-term health of the environment and the industry while producing high-quality salmon products processed responsibly and to the highest standards.

In our vertically integrated salmon processing plant, our top priority is to ensure our salmon’s food safety and quality. Integrating the Pure Salmon RAS farm and processing plant offers several advantages that help us achieve this goal.

  • Firstly, our RAS system allows us to control and monitor the growing conditions of the salmon, including water quality, temperature, and nutrition. The result is consistent, high-quality salmon that meets food safety standards.
  • Secondly, within our processing plant, we implement strict sanitation and food safety protocols, including regular testing and monitoring of the salmon and the processing environment. We also have a Hazard Analysis Critical Control Point (HACCP) program to identify and prevent potential food safety hazards. All our facilities will follow the standards of IFS or BRC certifications depending their location.
  • Thirdly, our vertical integration allows us to track each batch of salmon from farm to finish, providing complete transparency and accountability throughout the supply chain. This helps us to quickly identify and resolve any potential food safety issues.
  • Finally, our team of experienced professionals and dedicated quality control staff are committed to ensuring our salmon’s food safety and quality. Within the Pure Salmon Academy, we continually train and educate our employees to remain current with the latest food safety standards and practices.

Salmon, whether fresh or smoked, is a high-nutrient source with numerous health benefits.

  • Protein: High-quality source of protein, salmon provides all the essential amino acids needed for the growth and repair of body tissues.
  • Omega-3 fatty acids: It is well known that salmon is one of the best sources of omega-3 fatty acids, which are important for heart health and have anti-inflammatory effects.
  • Vitamin B12: Salmon is an excellent source of vitamin B12, essential for maintaining healthy nerve and red blood cells.
  • Vitamin D: Fresh salmon is a good source of vitamin D, which helps maintain healthy bones and teeth.
  • Selenium: Salmon is a rich source of selenium, a trace mineral necessary for healthy thyroid function and a robust immune system.

The different cuts of salmon offered by our salmon processing facilities vary according to the tastes and preferences of local consumers.

The most common cuts are:

  • Skin-on fillet: This is a boneless, skin-on piece of salmon, usually sold in individual portions.
  • Skinless fillet: A skinless, boneless piece of salmon, often used in recipes where the fish is to be flaked or diced.
  • Steaks: A thicker piece of salmon cut crosswise and is often used for grilling or baking.
  • Centre cut: A piece of salmon cut through the center of the fish and is often used for dishes that require an even thickness.
  • Sashimi: A thin, raw slice of salmon usually served with soy sauce, wasabi, and pickled ginger.
  • Smoked salmon: In our processing plants, salmon is cured, beechwood smoked, and dry-salted according to ancestral traditions.

The specific cuts offered by Pure Salmon processing facilities vary according to region, cultural influences, and consumer demand.

Our smoked salmon processing plants use a unique and traditional method that sets us apart from conventional methods in the industry. Unlike many modern processors, we use a dry salting technique that enhances the natural flavour of the salmon rather than injecting it with salt water. This traditional method results in a more delicate and nuanced flavour profile, which is highly prized by connoisseurs.

In addition to our dry-salting technique, we smoke our salmon on a rope or plate. These slow, deliberate processes allow the smoke to penetrate the salmon evenly and thoroughly, giving it a rich, smoky flavour unmatched by conventional methods.

Finally, we will take great care to source our salmon from our RAS farm, providing us with the freshest and highest quality fish. In this way, the natural flavours of the salmon are preserved and enhanced and not overwhelmed by the smoking process.

Using these traditional methods, we can produce the highest quality smoked salmon with unrivalled flavour and texture. Our customers can taste the difference and appreciate the care and attention given to each batch of smoked salmon.

Stephane Farouze

Founder & Chairman of Pure Salmon & 8F

"Over 25 years of investment experience"

  • Prior to founding of 8F and Pure Salmon, Stephane was Chairman of Alternatives for Deutsche Asset & Wealth Management. Before moving into that role, he was the Global Head of Alternatives and Fund Solutions and Member of the DeAWM Executive Committee. Stephane spent three years as a member of the Management Executive Committee for both Deutsche Asset Management and the Private Bank. As Head of Alternatives and Fund Solutions, Stephane’s team managed more than 200 professionals globally and was directly responsible for a total of US$50 billion of assets in Private Equity, Hedge Funds and Retirement Solutions.
  • Prior to that, Stephane served as the Global Head of Deutsche Bank’s Fund Derivatives and Hybrids Group within the Corporate Bank & Securities division, during which time the team was awarded the Risk Magazine award for ‘Hedge Fund Derivatives House of the Year’ 6 times in a row, the HFM award for ‘Best Overall Investment Platform’ and ‘Best Managed Account Platform’ twice, as well as various UCITS Platform and Product awards. In addition, Stephane was Awarded ‘Best Active Manager’ by Risk Magazine in 2002.
  • Before joining Deutsche Bank, Stephane was a Partner at Paradigm Global Advisors. He was also the Global Head of Sales and Structuring at Societe Generale Asset Management. Stephane has also worked at other financial institutions such as BNP, Commerzbank, Smith Barney and Paine Webber. Until 2009, Stephane was also a Director of Tarrant Apparel Group, a company listed on the Nasdaq since 2003.
  • Stephane holds Bachelor of Science in Applied Arts and Sciences and a Business Administration Degree in Finance from San Diego State University.

michael ruben

Global Head of Pet Nutrition

Michael-Ruben-Pure-Salmon-Pet-Nutrition-Expert

"18 years of experience in large Agri-tech-finance projects"

  • Pet Nutrition operations management, including planning, budget management, and coordinating all working parts of the division. Client-centric, results-oriented leader with a strong track record of performance in high-paced organizations. Utilize keen analysis, insights, and team approach to drive organizational improvements and implement best practices.
  • Michael firmly believes that pets deserve the best care and a balanced diet to enable them to live long and happy lives alongside us. Pure Salmon’s commitment to the health and well-being of pets is reflected in every product.
  • Former Managing Director of 4F investment Solutions in Tel Aviv, Israel, a leading Israeli consulting and third-party marketing firm within the Investment and Distribution areas.
  • Previously was the Founder and CEO of Hub-Square Ltd, Tel Aviv, Israel. Hub-Square was a B2B Cloud Provider specializing in Orchestration and Virtualization solutions. Michael has created a high-quality proprietary Cloud Platform with one of the most innovative orchestration tools for Desktop as a Service (DaaS).
  • Spent 7 years as Head of Wholesale Distribution at Robeco France, in Paris. Robeco is an international asset manager offering an extensive range of active investments, from equities to bonds.
  • Michael holds a Master of Science – Bank, Finance & Insurance from the University of Paris X, and a Bachelor of Science – Economics & Finance from the University of Paris I Pantheon-Sorbonne.

FIONA LEWANDOWSKI

Global General Counsel

“Over 22+ years legal and compliance experience across various industry sectors"

Fiona is a qualified lawyer (LLB (hons)/ BA), general counsel, compliance officer, and c-suite executive with over 22 years of experience in both private practice and in-house with global multinationals, public companies, and local conglomerates in various industry sectors including energy/utilities, technology, and retail. Fiona has experience developing, managing, and leading global legal and compliance functions for companies operating in multiple jurisdictions.

Fiona’s international legal experience is diverse and includes working for multinational companies, such as Yahoo!, Tabreed, Palm Utilities, and Damas International. Fiona commenced her legal career in Australia, working as a legal officer at the Parliament of Victoria. Then she moved into private practice where she practiced as a corporate attorney for Australian and global law firms DLA Piper and Corrs Chambers Westgarth. Fiona holds a Bachelor of Laws Degree (Honours) (LLB), and a Bachelor of Arts Degree (BA).

Colin Mcdaid

Global Chief Financial Officer

"Over 25 years experience in senior positions in international companies including in the development, construction and aquaculture industries."

  • Was Chief Commercial and Financial Officer (CCO/CFO) at Turner International Middle East for five years. TiME is a project and construction management consultancy active across the Middle East and known for complex mega projects such as Burj Khalifa, Dubai Mall and the Louvre, Abu Dhabi.

  • Was Head of Finance at Msheireb Properties for four years, a start up company, financing and developing the USD6 billion Msheireb Downtown Doha development in Qatar.

  • Was Group Financial Controller and Investor Relations Officer at Cermaq PLC for seven years. Working on establishing and running the corporate control environment, acquiring and integrating farming subsidiaries and supporting the business through listing in Oslo.

  • Colin holds a Bachelor of Commerce degree from the University of Edinburgh, a Master of Laws degree from Northwestern University and an MBA degree from ESCP.

  • A member of the Institute of Chartered Accountants of Scotland (ICAS), Colin began his career with Arthur Andersen based in Edinburgh.

Xavier Govare

Chairman, Pure Salmon France

"Over 30 years of experience in the food industry, including 15 years as Chairman and CEO of Labeyrie Fine Foods (LFF) Group."

  • Over 30 years of experience in the food industry, including 15 years as Chairman and CEO of Labeyrie Fine Foods (LFF) Group.
  • Chairman and CEO of the Labeyrie Fine Foods Group since 2002, Chief Executive Officer since 2000, and Sales and Marketing Director from 1989 to 1999. Significant shareholder of the LFF Group since 1999.
  • Business leader who led the creation, in 27 years, of Labeyrie Fine Foods, a well-recognised food group, through aggressive organic growth policies, as well as 12 acquisitions and creation of synergies:
  • Turnover increased from EUR 30M in 1989 to EUR 1.1 Billion in 2016
  • EBITDA X 30 in 25 years
  • Expert in strategic vision, marketing strategy, brand development, private label, sales strategy, product innovation, as well as in P&L, and Working Capital & Investment management.
  • Excellent knowledge of European markets, of food customers and consumers in supermarkets, in food service distribution, and in specialised channels.
  • Great knowledge of the industrial food sector with more than 20 factories under management.
  • Expert in bank financing and high-yield debt raising.
  • Experiences with 3 types of shareholders: Listed company (France and Iceland), Company under LBO (3 different sponsors), Private company (foreign shareholders).

LFF Group’s main companies: Lyons Seafoods, Farne of Scotland, Labeyrie, King Cuisine, Père Olive, Blini, Le traiteur Grec, Delpierre, Labeyrie Traiteur Frozen, Salé Sucré.

Track Record: 

  • Building of a benchmark food group in Europe with the vision of being the leader of Pleasure and Trendy Food sector.
  • Turned around a loss making company in 1989 into a solidly and continuously profitable company for the last 25 years since then.
  • Internationalization of the LFF Group. Exclusively French until 2000, LFF is today international with 45% of turnover originated outside of France.
  • Business diversification: smoked salmon and foie gras until 2000, multi-product and multi-market today.
  • Building, year after year, of solid leadership positions in all its markets and in several countries, with very strong brands in terms of image and reputation: Labeyrie, Blini, Delpierre, Farne of Scotland, Lyons Seafoods, Père Olive, etc.
  • Successful and continuous management of the Group with 6 shareholding changes over the last 17 years and several refinancing of all types.
  • Creation of a very professional management team, that is committed, senior, and loyal to the group, with a shareholding stake of up to 15%.
  • Close and regular management of a team of 7 General Managers, each in charge of their Business Unit and surrounded by a comprehensive management teams.
  • Management of the Group’s Finance and Administration Unit in charge of group financing, of the consolidation of Business Units’ results, of group management control, and of shared support functions between the Business Units.
  • Responsible for the management of the industrial Investment plan of EUR 35M per year.
  • Performance management within highly framing Business Plans and Budgets.

Directorships: Snacks International, SIA Group Savencia Fromages and Dairy, Logismose Meyers Denmark, Alliance Etiquettes and Family Service.

  • Over 30 years of experience in the food industry, including 15 years as Chairman and CEO of Labeyrie Fine Foods (LFF) Group.
  • Chairman and CEO of the Labeyrie Fine Foods Group since 2002, Chief Executive Officer since 2000, and Sales and Marketing Director from 1989 to 1999. Significant shareholder of the LFF Group since 1999.
  • Business leader who led the creation, in 27 years, of Labeyrie Fine Foods, a well-recognised food group, through aggressive organic growth policies, as well as 12 acquisitions and creation of synergies:
    o Turnover increased from EUR 30M in 1989 to EUR 1.1 Billion in 2016
    o EBITDA X 30 in 25 years
  • Expert in strategic vision, marketing strategy, brand development, private label, sales strategy, product innovation, as well as in P&L, and Working Capital & Investment management.
  • Excellent knowledge of European markets, of food customers and consumers in supermarkets, in food service distribution, and in specialised channels.
  • Great knowledge of the industrial food sector with more than 20 factories under management.
  • Expert in bank financing and high-yield debt raising.
  • Experiences with 3 types of shareholders: Listed company (France and Iceland), Company under LBO (3 different sponsors), Private company (foreign shareholders)

LFF Group’s main companies: Lyons Seafoods, Farne of Scotland, Labeyrie, King Cuisine, Père Olive, Blini, Le traiteur Grec, Delpierre, Labeyrie Traiteur Frozen, Salé Sucré.

Track Record: 

  • Building of a benchmark food group in Europe with the vision of being the leader of Pleasure and Trendy Food sector.
  • Turned around a loss making company in 1989 into a solidly and continuously profitable company for the last 25 years since then.
  • Internationalization of the LFF Group. Exclusively French until 2000, LFF is today international with 45% of turnover originated outside of France.
  • Business diversification: smoked salmon and foie gras until 2000, multi-product and multi-market today.
  • Building, year after year, of solid leadership positions in all its markets and in several countries, with very strong brands in terms of image and reputation: Labeyrie, Blini, Delpierre, Farne of Scotland, Lyons Seafoods, Père Olive, etc.
  • Successful and continuous management of the Group with 6 shareholding changes over the last 17 years and several refinancing of all types.
  • Creation of a very professional management team, that is committed, senior, and loyal to the group, with a shareholding stake of up to 15%.
  • Close and regular management of a team of 7 General Managers, each in charge of their Business Unit and surrounded by a comprehensive management teams.
  • Management of the Group’s Finance and Administration Unit in charge of group financing, of the consolidation of Business Units’ results, of group management control, and of shared support functions between the Business Units.
  • Responsible for the management of the industrial Investment plan of EUR 35M per year.
  • Performance management within highly framing Business Plans and Budgets.

Directorships: Snacks International, SIA Group Savencia Fromages and Dairy, Logismose Meyers Denmark, Alliance Etiquettes and Family Service.

Frederic VERBEKE

Global Head of Sales & Processing

"Over 25 years of experience in the seafood industry"

  • Prior to joining Pure Salmon was the Co founder of IOD processing and IOD seafood
  • Trading Consultant  for processing facilities over the world
  • Specialized in salmon marketing and processing
    • Set up the logistics of importing fresh salmon from Norway and re-exporting frozen finished products to France and Ukraine.
    • Implemented a frozen salmon and cod production line at the UXPK factory in Kiev. Oversaw R&D and sale of finished products
    • Co-owner during 5 years of Dasson production in Poland. Processing of Atlantic salmon and Atlantic cod for the main private labels of the French market (Système U, Leclerc, Casino, Monoprix, Intermarché). In 2015 the factory processed 17,000 tons of raw material
    • Former consultant for Ocean Catch (New bedford USA) for the setting up of a processing line of Crab claws and IQF scallops for the French market
    • Set up the fish processing line in Tanford Foods in Qingdao (China) for the processing of wild salmon, Alaskan pollock and Pacific cod
    • Implemented the logistics of importing frozen on board whitefish from Norway and re-exporting frozen finished products to France in China. Set up of a frozen Atlantic cod production line at the Unibond factory in Qingdao. Oversaw R&D and sale of finished products
    • Implemented the U brand (seafood products) in partnership with Système U
    • Sales director for Nanaimo, an Atlantic salmon farmer in Chile, for fresh and frozen salmon portions
    • Spent 3 years in Chile as Sales Manager of Pro Austral in Chile, a processor of frozen crab and mussels, where he set up a network of distributors on the east coast of the USA

Kent Kongsdal Rasmussen

CEO Pure Salmon Kaldnes

"35 years of business experience at an international level"

  • CEO of Pure Salmon Kaldnes (4 years in charge of Krüger Kaldnes / Pure Salmon Kaldnes)
  • General Manager for Veolia Aquaculture and CEO of Krüger Kaldnes (Norway), a turnkey technology supplier of fish farms for the Aquaculture industry, a Market leader in Norway.
  • Heading the Acquisition process for Veolia Aquaculture of finding a new owner, resulting in 8f / Pure Salmon taking over the company
  • Prior to Veolia and Pure Salmon was, for 6 years, global CCO  and General Manager for subsidiaries in Denmark and Germany for Puregas Solutions, having an ownerships position and was part of developing the company from an insignificant small company in Sweden to one of the leading turnkey biogas upgrading companies within Europe and was part of the sales acquisition process of the company to the Finish multinational company Wärtsilä (company valuation from 1 m€ to 35 m€ and achieving market leadership in several countries).
  • European sales director and business unit manager (Spain) for Gerresheimer plastic packaging within the pharmaceutical sector, developing and implementing a new commercial strategy for the company and in a very competitive market lifting the revenue/EBITDA and accessing new key accounts.
  • President Global Sales for Danfoss heating segment (largest industrial company in Denmark) present in nearly 90 countries around the world with direct staff responsibility of 430 people and 2.500 indirectly. Developed and implemented a “4C change program”  giving a substantial lift to revenue (total scope of 1 bn$) in a market with strong competition. Established Danfoss Turkey and took the role as Chairman of the board, developing the company to 25 m$ turnover within 2 years. Was trusted with roles as Board Member in various subsidiaries of Danfoss.
  • 11 years in Société de Saint Gobain in different jobs as North America Director, Sales Companies Director, Market Director and Business System Director all in different business areas with significant staff responsibility and full P&L responsibility (up to 200 m$). Was taking up responsibility within General Management, Sales, Marketing, Market & Loyalty platform, Supply chain, Procurement,  Business Systems (ERP, CRM, BI etc.) and R&D.
  • 11 years in Shell in different jobs as Project manager, Product Manager, European Sales Manager, Key Account Manager and Business Auditor on European group level.

NICOLAS METRAL

Global Head of Construction

"Over 25 years of experience working for Engineering, Procurement and Construction"

  • Over 25 years of experience working for Engineering, Procurement and Construction (“EPC”) contractors in the oil and gas, energy and environment industries, spanning across project management of large-scale industrial projects, set-up and management of project controls on mega projects, progress monitoring, earned value reporting, cost engineering, risk management, material control and bid preparation for EPC projects.
  • Prior project experience includes thermal power plant, Liquefied Natural Gas (“LNG”) regasification terminal, desalination, onshore pipeline waste-water treatment and organic waste treatment projects.
  • Most recent 10 years of working experience focused on waste-water and organic waste treatment facilities in roles across various countries, Canada, Hong Kong, China, France and Australia.
  • Joined Pure Salmon from Suez, a world leading water and waste management solution provider, where he was the Project Director of two Design, Build and Operate (“DBO”) contracts for anaerobic digestion and composting of Sourced Separated Organic Waste in Montreal, Canada.
  • Over 7 years at Suez, where he held other titles on different projects, such as Senior Project Manager for the design and construction of the first anaerobic digestion facility for organic waste in Hong Kong, and Acting Execution Director and Director of Project Controls in the treatment infrastructures department.
  • Spent 3 years at Thiess Degremont as Director of Project Controls for the Victoria Desalination Project (project cost of AUD4.0 billion), including offshore intake and outlet structures, extensive tunnelling works and off-take pipeline and transfer pumping stations, underground high voltage cable, and the project’s reverse osmosis plant.
  • Wide international working experience, having carried out project management roles in Australia, North and West Africa, Hong Kong, India, Indonesia, China, France, Finland and Spain.
  • Master degree in Mechanical Engineering from Université de Technologie de Compiègne, France.

David Cahill

Global Head of Production

"28 years of experience with the largest salmon producers in the world"

  • Fish production operations management and new project development expert with 28 years of international experience, majority of which was with some of the biggest salmon producers in the world.
  • Former Consultant and Program Manager of an aquaculture development program funded by Saudi Arabia’s Ministry of Environment, Water & Agriculture. This program is focused on achieving targets in the 2030 economy diversification vision of developing 600,000 tons of cage finfish aquaculture production.
  • Previously was Director of the Fish Business Unit of Saudi Arabia’s largest shrimp and fish aquaculture operation. He installed 3 new offshore farms in 2 years with combined capacity of 15,000 tons. He overcame technical problems in the broodstock/hatchery, expanded the business into fish processing, and latterly managed international sales and logistics. Over his 3 years of service, he built up a high performing international team through all levels.
  • Spent 5 years as the General Manager of Aquaculture for Huon Aquaculture, Australia’s second largest salmon producer. He trebled production to 15,000 tons per annum and covered marine site management, boat building, new site and equipment development, fish health management, feed development and contracts, environmental management of operations, R&D, government liaison, and obtaining global certifications. He also strategized 5-Year growth and development plans with budget and KPIs (financial and operational), and recruited and developed a high performing management team. The Huon business
    achieved a successful IPO at the end of his tenure.
  • Also served as Hatcheries Manager at Huon Aquaculture for 3 years, responsible for the operation of 5 hatcheries and the development of 2 large RAS systems.
  • For 6 years was a Regional Business Manager for the world’s largest Atlantic salmon farmer, Marine Harvest (“MH”), in Scotland, in charge of production of 18,000 tons per annum from 17 farms and 125 employees. Was part of select team that achieved compound growth of 36% per annum for the company via organic expansion and acquisition, and cut operating costs by 25% through business evolution. During his 18 years at MH, he developed an in-depth understanding of farm management and operating / technical processes, feed development and strategies to optimize fish performance and risk management.
  • Also served as Fresh Water Manager for MH in Scotland for 5 years, responsibilities included production of 12 million smolt, 18 million fry and 50 million eggs from 2 broodstock farms, 9 Loch sites and 7 hatcheries including 2 RAS farms. Part of the team that led the merger of 2 of the largest salmon farming businesses in Scotland