Blackthorn Scottish Gourmet Sea Salt Flakes - Natural and Unrefined - Sustainable Production - Mineral Rich Vegan - 240g

Product Information

The salmon is hand-selected for its size and condition. All superior grade, global gap accredited, and between 3 and 4kg to ensure the optimum slice size of the end product. We started looking at different filters and we got it looking a lot whiter but it then started to taste less good because we were taking out all the elements such as potassium, magnesium and calcium.” Gregorie first became aware of salt evaporation or graduation towers about 15 years ago and after some research headed to Germany to visit them. Coupert will provide special discounts for certain products during December, customers can save some money according to their actual situation. Once smoked and rested, the salmon is cut into chunky slices. By cutting it this way, it allows people to appreciate the buttery texture of the salmon, which is achieved by the long, slow smoking.

That used a huge amount of energy and, having looked at all the different methods I was keen to try and get something that is sustainable and environmentally friendly,” says Marshall. In the past, all around Scotland's coastline, fires were ablaze to simmer seawater to create salt which was one of the highest value commodities of the day. The crucial crystal crunch factor is a given - we always encourage ‘by hand’ sprinkling if only to experience this satisfaction, but also to ensure the exact distribution and grain size that you desire on each occasion.

At Asda, we work alongside some wonderful local suppliers to create innovative, affordable, and delicious products for shoppers to enjoy. The best time for collection "depends on level of the tide, and still settled weather. Naturally, seawater is around 3% saline solution, 3.5 % is ideal" " said Gregorie. They realised their life had slowed down a bit, so they were both happy with the decision to move to Ayr, as Gregorie explains: " it was the right time, the sensible time and a good time to join the company, with change happening, within the business.

When asked about the dedicated production process, Kenny Noble, who has been a master smoker for over ten years explained, “these kilns really are magic in lots of ways – the smoke adds flavour and helps preserve the salmon”. It isn’t possible to put a roof over the structure to keep off the rain because it would impact airflow and prevent evaporation. Register for our free monthly Farm Shop & Deli Newsletter Although it is the same simple process as hanging your up clothes outside to dry, Gregorie explains that: "It is a dark art, which depends on how fast the wind blows, air humidity and wind direction with the ideal being 45 degrees from the prevailing wind, however, the Scottish weather is not always predictable." It is then pumped into the pan house which uses double-skinned pans for the next stage, the heating process. When the brine reaches 26% strength, the salt crystals begin to form. Research took him across the globe to look at the wide variety of production methods. “In Japan, there are more than 200 different types of salt, and they have many ways of doing it to produce a different taste or flavour,” he says.It’s ultimately that 6% of different elements that has a huge effect on the flavour,” says Marshall. “It makes it a lot sweeter and allows what you’re tasting to come through more. It enhances the flavour rather than taking it over.”