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

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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. 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. 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. 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. 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.

Gregorie said; "we have restored an industry with a modern twist, to on an old process which was energy-intensive. We are making it more sustainable." 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.” The 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.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”. 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. On the west coast of Scotland stands a wooden structure that could have been conjured from a fairytale.

Then they could begin to look at different locations and work out the best conditions for the process to work, in all types of humidity and weather. The brine is pumped through the tower and moved by a series of taps. The process I'm not quite happy, I'm still searching for the perfect size of salt crystal and tinkering with that part of it. To find the crystal size we want, make it easy it is to crush with your fingers, delicate enough not to leave clumps but still looks nice. Two Scottish takeaways feature in Deliveroo top 100 worldwide roundup - including acclaimed Thai restaurant Gregorie said: "you are allowed to take so much seawater before you have to ask the Queen for permission, but we are nowhere near that level at the minute." 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.

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The couple are really hoping that everyone in Ayrshire can get behind and support their unique artisan salt venture as it grows. Taste test Coupert will provide special discounts for certain products during December, customers can save some money according to their actual situation. 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. Youngs Seafood secures contract to supply a new and exclusive Extra Special salmon product to over 450 stores across the UK

Seeing them up close, began his obsession with tower building began and it has taken them 15 years to get to the point they are at now, with a fully functioning salt graduation tower producing a finished product.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. 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.” The final stage is to take the salty brine, add some gentle heat to create crystals of sodium chloride with natural trace elements.

Gregorie and his wife Whirly are the owners of a unique structure which stands proud in the coastal landscape, looking like something out of a fairy-tale or a set from a Tim Burton film. 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 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.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. Gregorie said: "We particularly like the flower design, because the thorn in them offsets the flower. Initially, we tried thorns but it looked like Alcatraz." 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." 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.