Tidal Salt: Smoked Fleur de Sel


The smoked combination of Ontario Beech and Alder with Upstate New York Applewood yields a rich, rustic flavour in this Smoked Fleur de Sel that evokes memories of childhood campfires.

This sea salt is harvested on Nova Scotia's Eastern Shore and in St. George's Bay, near Antigonish. Collected one bucket at a time, Tidal Salt concentrates the salt water for 14–18 hours. Over time, the sea salt crystalizes to form an intricate, snowflake-like crust known as Fleur de Sel. Steam-harvested sea salt has a higher moisture content than common salt, and a host of other minerals particular to where it's harvested that add complex flavours you won't find anywhere else in the world.

Wine lovers have long celebrated ‘terroir’, the idea that a region's climate affects the flavour of the food grown there. The same is true of salt water. Nova Scotia's complex geology and specific the flora and fauna of these ocean locations creates a taste profile unique to the time and place of the harvest. The delicate crystalline structure of Tidal Salt Fleur de Sel makes it slow to dissolve on your tongue, letting the terroir of the Nova Scotian seacoast linger after every bite.

Use it as you would common salt or as a finishing salt before serving to deepen the flavour of your favourite foods. We suggest using Tidal Salt Smoked Fleur de Sel on:

  • Corn on the cob
  • Hamburgers
  • Fresh ripe tomatoes
  • Roasted marshmallows
  • Add a smoky flavour to any vegan dish

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