The folks at Amagansett Sea Salt Company want you to know you're wrong about salt. Think it's supposed to be uniform in color, texture, and shape? They beg to differ. They say the best salt is kind of a mess — irregularly shaped, filled with natural moisture, color and, of course, a wide variety of flavors and tastes. Just see if you don't agree after watching Food Curated's video profile — looks pretty great to us!
The husband and wife team behind Amagansett Sea Salt Co. in Long Island, NY took "a leap of faith" when they turned a sea salt hobby into a business in 2009. New York State's only sea salt makers, they use all natural Atlantic Ocean sea water from the beaches near their home and blend the resulting salt with herbs and spices to create unique blends.
Read more: Letting Salt Just Be Salt: Amagansett Sea Salt Co at Food Curated
Related: Hand-Harvesting Salt from the Sea with Ben Jacobsen of Jacobsen Salt in Portland
(Images: Food Curated)
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this is great, but youre collecting so close to shore, how do you control for pollutants in the water? they'll probably be excluded from the salt when it crystallizes and falls out of solution, but they'll also probably be concentrated in whatever moisture you pack in /with/ the salt. cant wait to try this on a smaller scale!
Oh, lawdy... I'd NEVER try to make sea salt from the ocean around here... I'll just keep on bankrupting myself buying Fleur de Sel. (For someone who pretty much doesn't use salt except sparingly in cooking, I'm knocked out by that stuff...)
I like that foraging for salt is becoming more popular. I'm not crazy about all the land use and plastic I'm seeing here. Probably much less than industrial salt; but it just shows how much plastic and waste is used for even "small" operations. Having seen how it's done overseas, I wouldn't exactly call this artesinal.
@Trurak ideally you'd go out as far into the ocean as possible. The North Atlantic is probably among the least polluted due to the cold and currents.