As an easily renewable resource, salt can be found and harvested from many places.
Natural Sea Salt has trace minerals that add depth and complexity from the “mild and delicate” flavor of Fleur De Sel DeL’Ile De Re (French Sea Salt) to the “distinct and slightly acidic” Shinkai Deep Sea Salt from Japan.
But just because you can find & harvest it, doesn’t mean you should eat it. Even natural sea salt has the potential to be contaminated with impurities such as nitrates and nitrites (restricted ingredients in foods), to heavy metals such as lead, arsenic, and mercury!
Here at Bulls Bay Saltworks we monitor the water quality carefully and harvest small batches of sea water from the protected Class One Wilderness area in Cape Romain National Wildlife Refuge. This is arguably the cleanest water on the East Coast of the United States where sea turtles nest on beautiful beaches, rare migratory birds thrive and exquisite shellfish is harvested for the finest restaurants.
We strive to procure the safest sea salt available to you and your family while focusing on maintaining extraordinary quality and flavor.
“When we talk about local seafood, we talk of the ‘merroir’—the environmental factors that make the food unique,” says chef Mike Lata of FIG and The Ordinary. “Being able to season our dishes with Bulls Bay Saltworks—salt from our ocean—punctuates that experience for our customers.” – Charleston Magazine Jan 2014
There are categories for different types of sea salt, our Carolina Sea Salt is categorized by selmilier Mark Bitterman as a Sel Gris, described as “hefty, moist crystals with a minerally saltiness”.
We encourage you to have many types of salt in your kitchen,
A good introduction to artisan salt varieties can be found here http://www.atthemeadow.com/shop/Resources/Guide-to-Artisan-and-Gourmet-Salt-Types