Edible Sea Salt

Full name of the product: Edible Sea Salt

Medium sea salt that is harvested from the shores of the Dead Sea is a gift from nature and one of the best natural products that is rich in iodine. It is impossible to counterfeit sea salt. It has a unique composition of minerals and trace elements, a treasure given to the people by the sea with a great therapeutic value. It is an excellent substitute for common salt. Just like ordinary salt, it is not recommended to be consumed in the amounts exceeding 10 grams per day.

For the ease of usag e in the kitchen, we pack sea salt in ergonomic 0.5-liter plastic jars with shaker lids. Under every lid, there is a sealing disk made of cardboard and aluminum membrane which protects the salt from excessive moisture and lump formation. After opening the lid, you may remove the cardboard and the membrane and use two shakers to dose the right amount of salt

Benefits:

1. Unlike kitchen salt, sea salt is a more environmentally friendly product.
2. It contains 28 times less insoluble residue.
3. Sea salt contains about 37 elements of the periodic table including sodium, chlorine, potassium, phosphorus, magnesium, zinc, iron, selenium, copper, and iodine.
4. Sea salt tastes better. It also tastes saltier which means you need less salt.

Sea salt is not s seasonal product. It is not recommended to use sea salt for pickles and marinades because it contains much more trace elements that usual kitchen salt which can resultin a completely different taste or make the jars “explode”. But do use sea salt to salt fish (salmon, trout, etc.) as it will make it taste better.

Directions:

How to salt salmon

Salmon is an amazing, very tasty and healthy fish that is available everywhere. It should be noted that this particular method of salting is only good for salmon and trout; it is not advisable to use it for other types of fish. Take 2 or 3 pieces of salmon fillet (900 to 1000 g), 100 g of sea salt, 50 g of freshly ground black pepper, 1 tsp of lemon juice, 50 g of cognac, and vegetable oil. For salting salmon, use glass or plastic containers with lids; never use metal containers for this purpose. Wash the pieces of fish (without any fins, tails and big bones) thoroughly and rub them with a mixture of sea salt and black ground pepper.

You may add cognac and lemon juice to the mixture to give the salmon a truly magical aroma. Places the pieces of fish in containers tightly in a single layer and pour oil on top (50 g for 1 kg of fish). Close your containers with the lids and place them into the fridge. To ensure that the salmon is salted evenly, turn the pieces over every day. Salting usually takes two or three days. It is easy to determine that the salmon is ready: It changes color and becomes almost transparent when it is salted completely. Salted salmon may be stored for up to ten days in the fridge and for several months in the freezer.

Try to cook with sea salt once, and you will become a real fan forever!