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

Product Information

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 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 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 have enjoyed a longstanding partnership with Asda and are delighted to bring this exclusive Extra Special product to festive feasts across the UK this Christmas.

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.” At Asda, we work alongside some wonderful local suppliers to create innovative, affordable, and delicious products for shoppers to enjoy. It keeps us guessing, I'm one for new things and I'm always learning, which is part of the fun. I'm still pushing to get it to work better" 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.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 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

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." 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. The final stage is to take the salty brine, add some gentle heat to create crystals of sodium chloride with natural trace elements. 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. 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. 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. 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”.

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