It tastes like the sea. It's totally organic. It will cake up on humid days. This stuff sells for about eighty cents a kilo in the local supermarche. Fleur de sel - The finer, whiter top layer of sea salt, lovingly ladled off and scooped into prized packages.
Chefs swear by it as a condiment.
Our smokehouse is a family operation, and top-ranking restaurant to boot. You'll love the mildness of the smoke, the firmness of the salmon, the compliments of your guests. They shoot up and curl tightly into pinwheels. We rub them to remove wispy foliage, wash, and parboil. Good hot with butter and lemon, or cool with vinaigrette.