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

Product Information

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.” Coupert will provide special discounts for certain products during December, customers can save some money according to their actual situation.

It took us a long time to get to what we wanted by adjusting temperatures and adjusting timings,” says Marshall. “With the cycle being five days it could be frustrating, but what we’ve got is exactly what we were looking for.” 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. It sounds so simple, but the devil is in the detail. Marshall worked with Strathclyde University to determine the best angle for the tower to maximise use of wind, the best angle for the branches, and the best angle for dripping water. The couple are really hoping that everyone in Ayrshire can get behind and support their unique artisan salt venture as it grows. Taste testThe water is then transported to their holding tanks, before being filtered and circulated. It is then pumped to the top of the tower at a rate of 1000 litres per hour, moving slowly through the tower until the salty brine reaches around 22% salinity. The couple believe the process has been worth it, to turn their crazy dream into a reality. "It has taken a long time, 15 years, to get to this stage," said Gregorie. 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.

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Temperature

The salt water is dribbled through 54 wooden taps and a series of channels, which are adjusted daily according to the weather conditions, to maximise evaporation, producing a more concentrated brine. 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

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”. Environmental concerns are at the heart of the project, to create an entirely natural product and building the tower took a lot of effort, Gregorie explains that no one has done it ever before.

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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.

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." The final stage is to take the salty brine, add some gentle heat to create crystals of sodium chloride with natural trace elements. Youngs Seafood secures contract to supply a new and exclusive Extra Special salmon product to over 450 stores across the UK Here in our village, the community has come together, our little shop has been really doing the job: delivering, vegetables, shopping, and takeaway curry deliveries" and he hopes that continues versus the convenience of aimlessly wandering about a supermarket." Scotland itself has a long history of salt production, peaking in the 18th century, when producers would heat huge pans of saltwater over coal to evaporate the water.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.” On the west coast of Scotland stands a wooden structure that could have been conjured from a fairytale. We are very proud of our Scottish heritage and at our picturesque smokehouse in the far Northeast of Scotland, our smoked salmon experts have spent many months perfecting the production process.