Vancouver Island Sea Salt began in 2009 with a simple goal: to put Canada on the map for sea salt. Today the company works from a 400 acre farm with more than two kilometres of ocean frontage on Oyster Bay near Campbell River, where seawater is drawn at high tide, filtered, evaporated and packaged by hand.
This fine salt has crystals of 1 to 3 millimetres, a good size for the everyday kitchen. Use it for cooking, baking, fermenting, brining and curing, or for making cheese. Try it in a fall vegetable brine or salted into a loaf of bread.
