Following a ruling in 2019 by the Advertising Standards Authority, Loch Duart Ltd agreed to drop the "sustainable" claim from their marketing.

The company took over some of Scotland’s oldest sea sites in Badcall Bay and nearby, formerly operated by J. Johnston & Sons, with an initial production capacity of 1,800 tonnes p.a.

This results in production levels roughly half the capacity possible under more intensive regimes but creates a near pristine environment for the smolt when they are brought to sea.

There were several escapes during the early years, the result of storm damage and seal attacks, which have required improvements to moorings and net materials and construction.

Fin nipping by young fish, the result of boredom and bullying in hatchery tanks, has threatened the quality of life of the salmon population and is being solved by the development of artificial reefs and playthings.

[10] The company exports over 60% of its production to France where it maintains its own office, the US via Cleanfish Inc, the San Francisco–based distributor which has made provenance and quality its major issues, Italy, Germany, Switzerland, Holland, Belgium, Austria, Spain, Dubai, Singapore and Hong Kong.

[11] Loch Duart has achieved the unusual feat of establishing a primary (and unprocessed) food product – whole fresh salmon – as a premium international brand*.

Celebrity and Michelin-starred chefs, such as Gordon Ramsay, Raymond Blanc and Rick Stein, have featured the Loch Duart brand on their menus.

Loch Duart salmon was served at the dinner at Buckingham Palace following the Royal Wedding in 2011 and at the Queens’ Jubilee Luncheon in the City of London.