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Vancouver Island Sea Salt
City: Black Creek, BC,
Email Address: eatlocalmle@gmail.com
Phone: 250-686-3862
About Us
Located on a stunning 400 acre farm with over 2 km of untouched ocean frontage on Oyster Bay, our salt harvestry sits halfway between the vibrant shellfish coast of Comox and the ‘Salmon Capital of the World’, Campbell River. The surrounding waters are glacier fed and bordered by old growth forests. This brings a unique blend of minerals to our salt while keeping our water source clean and unspoiled.

During high tides we collect water at the exact point where the currents from the South of Vancouver Island meet the strong, cold currents from the North, making for a spectacular blending of tides and minerals that are constantly in motion.
Practices
We always knew that the pristine waters of the Canadian Pacific could yield a world class sea salt, but everyone told it was too cold here to make it happen. In 2009 we set out to prove them wrong.

By hand-harvesting in small batches we’re able to make simply better sea salt. This labour intensive process includes micro-filtering our sea water to remove any unwanted impurities plus artisanal techniques and timing that create the perfect texture and flavour profile.

Want to really dive deep into how we make our salt? Let’s do it!

STEP NO1
WATER COLLECTION
We draw from the fast moving waters only at high tide from our own 2km stretch of private beach.

STEP NO2
FILTRATION
Multiple stages of micro-filtration remove any impurities in the water while leaving the salt and healthy trace minerals for harvesting.

STEP NO3
CONCENTRATION
Energy efficient pressure vessels boil the filtered sea water into a concentrated brine.

STEP NO4
FLAKE SEA SALT
Concentrated brine is moved to shallow open evaporation tanks where it slowly transforms into beautiful pyramid crystals.

FINE SEA SALT
Concentrated brine is moved to deep kettles for a fast boil into finer flakes of exceptional purity.