Scottish salmon is carefully chosen and processing in Midlands. The salmon is then mix with squid and others herb such as lemon grass ,lime leave etc
traditional charcoal technique is used for the final touch. A layer of sweet chilli sauce is applied while grilling
After waiting almost for a year, this idea from regular Evonne luong in 2021(she bought a salmon jerky from Asda for us to try,and asked: ‘can you guys make this?’)
We tried 3 version to finally finalize the recipe
The worry thing for us is actually the nutrition test result. We kept thinking after all the complicated process and the charcoal grilling
Is it still has Omega 3? Luckily the result was yes, 0.9g for every 100g
