If you love salt (like I do) then you will read entire books about Salt — like the book written by Mark Kurlansky entitled Salt: A World History. And then — you will also be completely intrigued when you hear there is a local businessman making a living extracting water from Humboldt Bay and turning into the most beautiful flakes of snow — ok, he’s making salt — but really it looks like beautiful snowy crystals when it settles out of the brine solution. Where is he doing this? Out in the new industrial park in Samoa — his neighbors are Taylors Seafood and they are raising up baby oysters — and supplying Bryon with water quality analysis so he can be assured that his salt is pure and fabulous.
Of course I had to go visit his plant — and then he kindly gave me some samples. Now this is some beautiful stuff — and you might want to save it for a finishing salt — or to sprinkle on some lovely salted caramels (yes please!) but you just might be tempted to return and purchase the giant restaurant size container of salt like I did. My husband says the salt is sweeter than kosher salt and he is probably right — he is one of those “super tasters” you hear about, they can’t tolerate hot foods (poor babies) but they have more taste buds and can distinguish more flavors than the rest of us. I do enjoy it and you might too — keep an eye out for it at the North Coast Co-op; Eureka Natural Foods; and Wildberries. Ultimately it will be available in other stores as well.