Salt straight from the sea, combined with seaweed, horseradish and dill. Use as a rub for beef fillets/roasts and on fish for a unique tide of flavour. Recipe idea: Using a 750gm – 1kg whole fish such as snapper or dory, lay the fish onto a piece of foil – enough to wrap securely. Place thick lime slices inside the body. Cover the entire fish with a thick layer of Sunaami Salt (similar to encasing in pastry). Place in oven or covered barbecue to cook for 40 minutes. To serve peel off the salt crust for a moist and flavoursome seafood treat.