Sprinkled on fried, baked or grilled fish our Coal River Valley Rosemary salt blend imparts a maritime tang. Use it with lemon juice on oysters — just sprinkle and allow them to stand for 10 minutes in the fridge.

Coal River Valley marinade.

Process the juice of a lemon, two tablespoons of olive oil, a clove of garlic and 5-10 grammes of Coal River Valley in a blender. Pour it over fish fillets in a shallow dish and allow to stand for 15-20 minutes, turning the fish once or twice. Then grill and serve.

With frozen fish.

Freezing can remove a lot of flavour from fish, scallops and prawns. Coal River Valley can help to reclaim the lost taste. When the fish is thoroughly thawed, place it in a bowl with one litre of water and 10 grammes of Coal River Valley Rosemary salt.

Let it stand for 10 minutes or more then remove the fish — do not rinse, just pat fillets or peeled prawns dry with paper towel and brush with oil and a tiny quantity of light soy sauce.

Prawns in the shell should be left to drain in the fridge