Tidal sea salt is harvested close to home, 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 crystalizes 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. The delicate crystalline structure of our Tidal Salt Fleur de Sel makes it slow to dissolve on your tongue, letting the terroir of the Nova Scotian seacoast linger after every bite.

Use it as you would common salt or as a finishing spice before serving to deepen the flavour of your favourite foods.

*Melkiknay (“I am strong”)

Tidal Salt sources and produces their sea salts on the traditional territory of the Mi’kmaq people. Tidal Salt is committed to the reconciliation process and to the Indigenous peoples across the country.

They produced a limited number of this special fleur de sel and a percentage of the profit from the sales of Tidal Salt Melkiknay will be donated to an Indian Residential School Survivors Society (IRSSS), a charity selected by a member of the Mi’kmaq community, Bryson Syliboy.

We cannot heal the atrocities of the past and present without taking concrete steps forward while listening to, and being led by Indigenous voices.