David and Alison Lea-Wilson, founders of Anglesey Sea Salt, collect and naturally filter Atlantic Ocean water from the Menai Strait, which separates the Isle of Anglesey from the Welsh mainland. Rather than evaporate the water by sun—which they see very little of in Wales—they heat the sea water.
This is the traditional way to make salt in the British Isles, different from the simpler evaporation that's done in France for Fleur de Sel and Portugal for Flor de Sal. After heating, the water crystals form on the surface. After ten days they're "harvested." The "crop" is a few hundred pounds of tiny, fragile, pure white pyramids of salt.
When you hold some in your hand you see a strinkingly complex latticework. The texture is fine and crumbly. Sprinkle it on top of your favorite dishes. You taste pure, clean flavors with crisp, delicate textures.
"Oh, boy, is it good. Its delicate crystals taste of the cleanest ocean."
Henry Harris, Times of London