Young's Seafood has unveiled new plans to improve its chilled food strategy.
The Grimsby firm is set to move some of its whitefish production from the Humber town to Fraserburgh in north Scotland. Entitled 'The Fraserburgh Cluster' it will aim to convert its Kilron and Spey Valley sites into a centre of excellence for white fish processing and packing and value-added, ready-to-eat seafood. The move will also see Macrae rebranded as Young's Fraserburgh.
Young's Seafood has already outlined a new vision for its Marsden Road facility. The site will become a centre of excellence for natural salmon and the company stated that it will be looking to recruit a new site director to oversee its operations. Officials were keen to assure employees that these changes will not affect jobs at any of the sites.
Pete Ward, the company's deputy chief executive, said: "The Fraserburgh Cluster was established to bring together our non-dedicated chilled processing activities. This move provided great insight into the core capabilities of our non-dedicated chilled sites and their respective costs and strengths.
"The insight and information gained from the Fraserburgh Cluster has allowed us to commence the next steps of our chilled strategy to focus our attentions on our core customers."
Young's Seafood recently announced an expansion of its chilled food range with the launch of its new The Funky Fish Kitchen brand. The company has released 11 chilled fish products ranging from Lunch Pots to ready to eat Salmon Fillets with dressing to ready to cook Smoked Haddock Fillets with Pea & Coriander Melt.
The firm has signed an exclusive deal with Asda to stock the products in its pre-packed chilled fish cabinet and they will be available from September 9th. To promote the release of the new range, there will be special introductory prices for people purchasing three Lunch Pots, two ready to eat Salmon dishes and other products.