Smokers herbal-salt

For flavouring dry fish. Contents: salt, pepper, mustard-powder, paprika, savory, dill, etc. Rub into the fish about 30 mins before smoking and place directly into the smoke. The easiest way to reduce the long pickling process and to shorten the smoking time. For a 1kg fish you need about 50g Smokers salt. Contents: 250g.