Arctic Salt: A fresh taste of the Arctic Sea
By Åsa Hedvig Aaberge | Photos: Sophia Stavnem
U nder steep mountains, on the outskirts of Bodø town, lies Saltstraumen, a narrow strait between two fjords. This is where Arctic Salt catches the world’s fastest salt – straight from the sea with a fresh, raw taste.
In Saltstraumen, one of the world’s strongest maelstroms, there is regularly a flow of 370 million cubic metres of Atlantic water, forming up to two-metre-deep, fast-rotating swirls in colours of dramatic black and graceful green.
“We catch the fresh salt water straight from the swirls, damp it until the salt flakes are formed, and then carefully harvest and dry the salt. Slowly, small, unique crystals evolve,” says the owner of Arctic Salt, Tore Hongset.
Arctic Salt develops sea salt flakes through a laborious process in a small factory on a dock barely a metre from the Saltstraumen waterfront. From there, the products are shipped around the country and can be found in shops throughout Norway – from north to south.
Arctic Salt aims to provide a taste of northern Norway. “We make sure that the salt keeps a hint of moisture – that is Arctic Salt’s integrity. The salt flakes complement the food you make and enrich the taste experience,” says Hongset.
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