SALT PRODUCTION
LÆSØ’s OLDEST EXPORT
The processing and export of salt from the marshes of Læsø was established back in the 12th century and grew rapidly into a thriving industry that sustained the island up until the late 1600s. At this point, exploitation of resources and seepage of salt from processing areas lead to deforestation, resulting in a slow decline of the industry.
Today, the volume of export is nothing close to what it was, but the locals still pride themselves on producing high quality culinary salt using traditional techniques, and Læsø salt can be found in specialty shops and restaurants all over the world.
salt crystals forming on the surface of the water
On one day of our trip, we visited Læsø Saltsyderi, part museum and part production facility on the southern side of the island, which gives visitors an interactive look at how the salt is processed. The water is first collected offsite in the marshes from the bottom of deep wells, at the point where the water table meets the bedrock. This layer of underground seawater has a salt content of around 14%, considerably higher than the standard 2% salt of the ocean surrounding the island. The water is transported to the facility in trucks where it is fed into wide shallow trays, heated underneath by a wood fire that is diligently kept burning throughout the day. As the water evaporates, the salt crystalizes on the surface of the water, where it can be skimmed into baskets and allowed to dry. The mineral composition of the marshes and the sea both contribute to the unique flavor profile of the salt, which I can personally say is delicious. We bought quite a few bags of it to use in our cooking at home and have enjoyed its versatility in different dishes.