Ocean to Table: The Craft of Harvesting Sea Salt
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- A passionate salt maker shares his journey from Scandinavia back to the Pacific Northwest, where he began harvesting ocean water to create high-quality, handcrafted sea salt. Emphasizing the importance of origin, water quality, and the artisanal process, he showcases how differences in mineral content and harvesting locations contribute to the unique taste, texture, and color of the salt.
Ben Jacobsen is serious about his salt. This isn't simply someone's hobby or particular passion, this is a serious entrepreneurial effort to produce a world-class finishing salt from the waters of the Oregon coast, and turn his start-up company, Jacobsen Salt, into a successful enterprise.
A finishing salt is precisely as the name implies; it's used directly on foods that have been cooked, or are otherwise ready to eat. Jacobsen describes his salt as a "flake" salt, that has "a very clean briny taste" with a wonderful (non-bitter) finish to the food. According to Jacobsen, there are only 6 flake salt harvesters in the country, and his is the only commercial finishing salt manufacturing operation in Oregon.
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Beautiful dude, more artisans like you! Am heading out to collect some seawater myself today... Won't be a fancy pants setup like yours but living in Queensland Australia and only 20/30 minutes from crystal clear ocean id be crazy not to have a go 😃
+Danielle Wilson And I'm sure yours will taste way different. Ben said he tried many spots along the coast before he found 'the' spot for his product. Best of luck to you on making your own salt - great idea. =)
My friend’s daughter has started making salt. She lives in Shetland. It is very tasty and she has chosen lovely baby Kilner jars for the presentation.
All of this is powered by his memory with his girlfriend at the time he discovered sea salt, I reckon. Bittersweet. And salty.
this is awesome
I have been wanting to do the same thing, make my own sea salt. thanks for the video, and congrats on building a company out of it. I just want it for home and friends.. again thanks. thumbs up... I live less than 30 miles from the Atlantic Ocean. I guess we will see how good that sea salt will be... :-)
plus I subscribed to ya..
yes, Ben makes a great product! Thanks for watching and subbing too! And hopefully one day you'll get to make some of your own salt - ought to be an interesting learning process. =)
yes I agree. thanks. right now its the dam snow I have to deal with.. then free sea salt hahaha...
so you heat the sea water right? how's the quality is it better than other seasalt or what? because as i know the seasalt company vaporize the sea water by sunlight. so they have to wwait.
Great idea, too bad our oceans have become such toilets with all the plastic debris and other "stuff" that gets into the water.
what about pollutants ? how do u remove them...
Do not perform total dryening of brine.
NaCl is a first mineral wich crystalline.
that carbon footprint tho
This is silly. I have cooked with every kind of salt there is. This claim about the special effects sea salt has on food is bogus. Its like claiming you can tell real from artificial vanilla extract. The greatest chefs can not spot the difference in a blind taste test.
Sodium is sodium is sodium, by any other name, it is the same thing. Google. Sea salt vs table salt. They are the same.The only advantage to sea salt is that you don't need to add iodine, it already has it, and what ever was in the water it is extracted from. Organisms will be destroyed in the extraction process but chemicals in the water will not be. They will stay in the salt. Do not pretend you know what is in the water every where on the coast. Many places have polluted local coastal waters. The entire Gulf of Mexican is filthy with oil and industrial chemicals and dangerous to swim in. People get necrotic infections when small wounds or recent tattoos.
There is no objective evidence that sea salt is healthier than mined table salt, which was sea salt, many millions of years ago.
Ben doesn't just boil the water…he tests the water before starting a very laborious process with many steps. You can check out his website for more information: jacobsensalt[dot]com
making salt is front only.....
he's making crystal meth hahahaha
So you said you strip out the mineral content?? That doesnt make sense..Thats what makes salt healthy.
Fukushima ?
Watched this year's ago and have a real interest. Have actually moved from Australia to PNW so will be making a road trip to check out the store!
1:25 I was just driving on this road last December.
so that is what those darn kids have been peddling on my street corner
I don't see how this guy makes money but instead he should lose money if he only brings back a few barrels of water on each trip. When you think of his gasoline and automobile costs, the costs of his time, and so on.......
+Greg Dahlen This video was made in the early days of his salt business. Shortly after the posting of this story, Ben's Kickstarter campaign launched and successfully raised enough money for him to build a facility near to where he collected seawater. His business has grown substantially and he now distributes widely.
Food Farmer Earth well that helps clarify it although I sort of wonder why he didn't just wait until he had the facility funds
Greg Dahlen Hard to say if he would have gotten the requested funds (and more) for a product that hadn't been tested. Glad it worked out for him either way. Great product.
+Food Farmer Earth you've used it? does he only sell locally?
+Greg Dahlen yes, I have and it's my favorite finishing salt! A variety of places sell his salt - including our online store. In fact, for the month of December we are offering it for 20% off and with free shipping. If you are so inclined, be sure to use the coupon code "december sale" : cookingupastory.com/product/jacobsen-salt
The Japanese current flows right past Alaska, Vancouver Canada, Washington and Oregon. The Air maps may have shown the radiation from Fukishima going to California but the sea current maps put it in Oregon sea water.
Even when it is "pure" sodium chloride, there are differences in the physical form of edible salt that influence taste and experience. --Consider powdered popcorn salt versus a large flake finishing salt. There are also different trace elements in salt that influence its look and taste (iron in the pink Murray river salt, sulfur in Indian kala namak, for obvious examples). Last, post-harvest treatment, like smoking, roasting etc. also produces taste differences.
French Grey Salt IS the standard. Never meant to be Crystalline and Clear. Grey and infused with White Clay.
ohh
Cool!
you don't have to be smart I guess
Is French Gray Salt Sel Gris?
fantastic
when producing a salt, how do you do it??? you just boil it??? for how long?
@Hanna Rose thank you that was the whole reason i skimmed this video
Hello, great job! how much sea water do you need to get how much sea salt? regards
Thank you very much...
one more question... what do you look for in the sea water in order to get a good quality salt?
This is really environmentally unfriendly
How's that?
Stealing sea water and making money off from it.
It's not stealing because the ocean belongs to no-one
Earth and all of Earth is owned by GOD. 4-26-2022
Waterways have become really polluted. Even though there is a process to bring temps up to reduce the liquid content and concentrate the batches so that the salts will become harvestable, but... what about environmental pollution factors? Is there some sort of quality control checking for this?
Chemtrails and pollution
what about all the chemicals and bacteria in the water? does boiling the water really kill all the bacteria? The chemicals would still remain in the water and/or salt.. How do you clean the salt afterwards? Right now I think I'm better off eating salt from salt domes digged up from the ground than from ocean water where factory chemicals are dumped...
star8472 actually you would run the water through a filter with a pore in the micron scale. You could heat it if you chose but not necessary it can be placed in a large shsllow trough to evaporate in the sun until solidified sufficiently and you could remove any persistent moisture at low temperatures in a low oven. I grew up string a salt water trough in my Pueblo in Mexico