Hawaii Salt

use:
For all dishes that are refined with salt. As finishing salt, especially for fish dishes.

When seasoning with salt you have to be very careful, the dish will quickly become salty. It is important to know that salt increases the cooking temperature of water, thus removing the liquid from meat and some vegetables. Another characteristic of salt is its preservative property. It dissolves completely in liquid and gains concentration as soon as this liquid has evaporated. This is also how the principle of sea salt production works. This also explains why if you season a dish with salt too early, you can quickly spoil it. Nevertheless, salt is one of the oldest remedies of mankind. Its health-promoting properties are extremely diverse. Salt not only regulates our fluid balance, but also the hormone balance and the internal organs. The human body consists of 75 percent salty liquid, so salt is indispensable for maintaining our vital functions.

Tip:
Use for seasoning just before serving.

knowledge:
Extraction: Black Hawaiian salt, also known as lava salt, is extracted from seawater by sun drying. The black coloration is due to the traditional addition of 2% high purity activated carbon. Minerals and trace elements give the salt a special note.

Recipe suggestion: Doradenfilet: Fry the Doradenfilet lightly in some butter. Then serve on a plate and refine with Hawai salt and some white pepper. As a side dish, lightly steamed vegetables are excellent.

home & distribution:
The history of salt begins in the Neolithic Age. Man went in search of salt.

cultivation & extraction:
Salt is found in salty soils, in the sea and in salt domes. After the Neolithic Age, salt was already mined from salt pieces and skimmed from the sea, as it is done today.

History:
The first indirect encounter with salt was when people still lived on the flesh of wild animals. The mineral salts, which the human organism needs to survive, were contained in the meat of slaughtered animals. It was only when humans discovered their interest in cereals as food that they needed salt, as field crops do not contain enough mineral salts.