Vancouver Island Sea Salt calls itself Canada's first sea salt harvestry, and it has been at work since 2009. The farm sits on Oyster Bay near Campbell River, where seawater is drawn at high tide, filtered and slowly evaporated into delicate, pyramid-shaped flakes.
These flakes give a clean, briny crunch, so keep them for finishing. Pinch them over a seared steak, ripe tomatoes, roasted vegetables, a salad, or a square of dark chocolate. They stay on the surface of food and make every plate look a little better.
