Culinary salt used to generally mean one of two things: table salt or kitchen salt. These days, however, supermarkets and speciality food shops are well stocked with selections of gourmet salts from all over the world. One of those salts is made right here in the Cayman Islands.
Cayman Sea Salt is a 100 per cent hand-crafted, artisanal product that uses the abundant clear seawater surrounding Grand Cayman as its source. To produce the salt from seawater, the Cayman Islands’ equally abundant available sunshine is used to induce solar evaporation for the brine concentration and crystallisation processes.
Since establishing a sea salt farm on land in Breakers along Grand Cayman’s south coast in 2005, the Polack family has been producing Cayman Sea Salt in an environmentally friendly way. No fuel or electricity is used in the evaporation, concentration or harvesting of sea salt, and recycled glass is used for the crystallisation tables.
To borrow slightly from the well-known phrase, the proof of the salt is in the eating and based on its usage by some of Grand Cayman’s best chefs working in some of its best restaurants, Cayman Sea Salt is world class in taste and texture.
Two of the many restaurants that use Cayman Sea Salt are Blue at The Ritz-Carlton, Grand Cayman, where it is used to finish one of Chef Eric Ripert’s signature dishes, Tuna Foie Gras, and Avecita at Kimpton Seafire Resort + Spa, where it is used in many dishes including Wahoo Crudo.
“I call it sexy salt,” says Kimpton Seafire Executive Chef Massimo de Francesca.
In Camana Bay, Cayman Sea Salt is available for purchase at Bay Market.