Q. What was the impetus to want to harvest your own sea salt?
Ben Jacobsen
Courtesy of Jacobsen Sea Salt Co.
A.. I was living in Scandinavia and that’s where I first discovered sea salt. My girlfriend, at that time, picked up a box of salt that cost me the equivalent of ten dollars US and I thought ‘what the heck are you doing? Why are you buying salt for so much money?’
I quickly understood because it was just mind-blowing how much of a game changer it was for the entire food experience. The taste, the texture, the slight crunch that you get when you add it to finish your food, and the appearance was striking. From that point on, I brought sea salt with me wherever I went.
When I moved back to Portland, I thought how evolved we are as a leader in the food culture here in the Northwest, but the one thing that kind of transcends the entire culinary strand, which is sea salt, wasn't being harvested here and we're sitting on some of the cleanest ocean water in the United States.
Q. Essentially, what is the trick for getting it right for you?
A.. For us, it's a balance of obtaining the right mineral content. A lot of sea salts have a bitter taste on the back part of your tongue. What we do is strip down and pare back some of those minerals that naturally occur in seawater, typically calcium and magnesium. What we’re left with is a very clean, pure briny taste, without the astringent aftertaste. We do get this slight narrow tang, but it’s not one that leaves your mouth and tongue puckering looking for a glass of water.
We’ve worked really hard to perfect the crystal structures, so the appearance on the food is beautiful and each crystal is completely different from the next. At the same time, you get a nice textural difference.
Q. How hard is it to do this? Is it a difficult process?
A.. It’s kind of a mix of arts and science. It’s taken two years or so to perfect the process. We filter the water, then we boil it to remove the calcium and the magnesium. We let it slowly evaporate to get that really nice crystal structure. We can go the route of the crystals having structural integrity, but at the same time you run the risk of salt becoming more of the focus of the food, rather than the salt just kind of letting the food speak for itself and being there to bring out the flavor.
I’d rather air on the side of a more minimalist approach and let the food do the talking and have your salt as a complement, rather than completely distract the eye.
Q. Are there any local Portland chefs using your sea salt?
A.. Yes, we've got a little more than a dozen chefs in town using it. Jason French from Ned Ludd, Greg Gourdet from Departure, Vitaly Paley of Paley’s Place, Dolan Lane of Clarklewis, and David Anderson at Genoa, to name a few.