Herbfarm sous chef, Chris Weber, making sea salt for our 100-Mile Dinner
This pan represents 24 gallons of sea water reduced. Note that salt crystals are forming on the surface. This is essentially fleur de sel. The crystal structure is flat, and the flavor is soft. The salt that forms at the bottom of the pan is fine crystal. It's taste is dramatically saltier than the surface salt.
Salt crystals forming at the top of reduced sea water. Salt is corrosive...don't use your best pans to make it! Soft flakes form on top (finishing salt). Hard crystals form on bottom (more minerally).
The left side of this drying salt was skimmed from the surface. The crystals are flat; the salt soft in flavor. The piles to the right are from the bottom of the pan.
Camaneo Island Sea Salt being made at The Herbfarm. The salt was taken from the concentrating pan and put on cheese cloth held on a rack.
