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Tenderloin
Anyone ever tried making salt?
I have a meeting about some possible work with a food producer soon who uses salt as a key ingredient. Living about 100 yards from the sea in Brighton I was thinking of making some and bringing it with for novelty value.
Research suggests the process seems straight forward. I appreciate it won't be guerande but my understanding is that so long as the local fish are safe enough to eat the salt produced would be fine after boiling if not the most beautiful colour.
Thoughts?