The difference between table salt and sea salt is that table salt usually comes from rock salt, which is mined from mineral deposits. Sea salt is the result of a crystallization process of seawater and, to maximize the harvesting process, traditional salt flats are divided into two parts: evaporation and crystallization ponds. Starting in spring, the seawater flows into the Salinas (salt gardens). The water passes through the evaporation zone, the largest of the two, in which solar energy is used to evaporate 80% of the process water. From there the water flows to the crystallization zone where the salt precipitates.

The first salt under the ‘microscope’ is Portuguese pure white sea salt. The Salt Flats found along the beautiful Algarve coast in southern Portugal were designed by the Romans. The facility we visited is located on the outskirts of the small town of Belamandil. It is a great example of how this tradition was brought back to life.

In historical times, sea salt was used to preserve foods such as salt cod, herring, etc. it became a vital part of the trade between the countries of southern and northern Europe. The importance of salt was so great that the Portuguese recovered Brazil, then occupied by the Dutch, exchanging it for salt.

Unlike industrial salt pans, the salt solution in traditional salt pans reaches the crystallization area at about 150 g/l and never comes out; in May, the salt content has increased to 250 g/l and the salt begins to pile up. This allows the formation of macro and trace elements that crystallize between 170 g/l and 250 g/l, including magnesium salts that crystallize after sodium chloride. This is similar to the aging process of wine or any other food that improves with time.

It contains more than 75 minerals and trace elements that give the salt its unique flavor and aroma. Medical science has known for many years that these minerals are necessary for the optimal functioning of the body. Sea Salt is a good alternative to taking artificial mineral supplements.

The seed crystals that form each day on the warm surface of the salt crystallization ponds will become the Fleur de Sel (flowers of salt). Using a large scoop-shaped cloth filter, workers gently collect a thin layer of salt that floats on the water. This used to be collected by the workers of the salt flats for their domestic consumption, and they called it “salt cream”, since it is collected from the surface of the salt flats, like cream floating on milk.

Fleur de Sel (Flor do Sal in Portuguese) has a bouquet that naturally enhances the flavors of food, making it the ideal product for the most demanding gourmets. Use Fleur de Sel in simple things like salads, fried eggs, French fries, and adding Fleur de Sel after grilling makes meat softer, juicier, and more flavorful.

The number 2 we are looking into is Guerande’s Fleur de Sel sea salt. An all-natural sea salt from Brittany, France. This particular fleur de sel is harvested by hand in the town of Guerande between May and September. We visited Guerande at the end of July. It is the perfect place for a quiet vacation.

The rugged part of France that faces the Atlantic is not polluted by tourists. The coastline is simply beautiful – large rock formations are stacked everywhere, providing plenty of opportunity to take in the magnificent view of the ocean. If you like food and traveling, this is a place you will never forget because of the charming seaside towns with charming little restaurants serving local food and fish.

The Guerande salt fields are long and narrow. A so-called ‘artisanal paludier’ ​​(salt collector) sweeps the top of the evaporating seawater to collect the salt. It is rich in trace elements, the flavor is the complex balance of the sea and its minerals, the texture is that of small flaky crystals of a slightly gray/pink color. Like the Portuguese fleur de sel, this sea salt is typically used to finish a dish, as a seasoning, rather than a spice.

Number 3 is Hawaiian Red Sea Salt
Where does the reddish tint come from? The reason is that during the harvesting process ‘Alaea is added to the salt. This gives a slight orange/brown tint to the salt, which is completely tasteless and doesn’t smell either. By adding ‘Alaea, you significantly increase the health benefits of this salt. ‘Alaea is made up of more than 80 different minerals that no other salt provides.

In ancient Hawaii, on the island of what is now Kauai, red volcanic clay called Alaea “found” sea salt when, during heavy rains, red clay sediment seeped into the ocean from Kauai’s rivers. When this red ocean water was trapped in tide pools, evaporation created Hawaiian Red Alaea sea salt.

According to Hawaiians, ‘Alaea Sea Salt tastes much better than any white salt, including ‘Fleur De Sel’ from France or Portugal, but after a trial at home I decided I like all three sea salts. All three taste different, and this is what I do with them:
– Salads, sauces, white fish, vegetables, fried eggs – Hawaiian or Portuguese sea salt
– Steak, grilled items such as chicken, ribs, French fries – Guerande sea salt
– Fatty fish, such as salmon, mackerel, herring – – Guerande or Portuguese sea salt

So try it out for yourself and let me know what you think.