Black Rocks Tidal Salt is a mixture of Fleur de Sel and activated charcoal. This adds a smokiness and depth of flavour to the most simple of dishes. Traditionally known as lava salt, this style was originally made in places like Cyprus, Hawaii and Iceland using volcanic ash.

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 Maple on:

Halibut steak
Tuna steak
Roasted Vegetables

---------------------------------------------

Tidal sea salt is harvested on Nova Scotia's Eastern Shore and in St. George's Bay, near Antigonish. Collected one bucket at a time, they concentrate the salt water for 14–18 hours. Over time, the sea salt crystallizes 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.