Since they established themselves on the Arctic coast of Norway in the 1600s, the Hegelunds have made good use of the rich local flake salt to spice up their family recipes and replenish their strength during the long and tough winters.
Sea salt has been harvested since the end of the Stone Age when it was, just like today, both a prized trade good and the most popular spice the world over. In Norway, traditional sea salt harvesting could be done in a number of ways, such as by drying seaweed, building salt ponds or freezing seawater, but these techniques were generally for domestic use only.
This all changed when the Hegelunds settled down in the parish of Karlsøy, at 70 degrees north, in the 1600s, when Norwegian fish started to become a sought-after good on both sides of the Atlantic. To preserve the fish longer, much salt was needed. Some local Norwegian saltworks were established, but most of it was imported. In the Arctic world of the Hegelunds, Russian salt coming all the way from the White Sea was by far the most popular option.
Nevertheless, the traditional salt harvesting techniques remained very much in use and ended up being a core component of the Hegelund gastronomic code. Arctic flake salt, harvested by hand, has a soft yet crispy texture that complements almost any dish: crumble it over lightly dressed salads, raw or grilled vegetables, fish and other seafood, and it draws out the best of the ingredients.
Sources:
- Imsen, Steinar and Winge, Harald (Eds) (2004). Norsk historisk leksikon, Kultur og samfunn ca. 1500 – ca. 1800. Oslo: Cappelen Damm.
- Niemi, Einar (Ed.) (1992). Pomor, Nord-Norge og Nord-Russland gjennom tusen år. Oslo: Gyldendal.
- Raade, Gunnar (2017). Salt: utvinning. I Store norske leksikon. Hentet 26. januar 2018 fra https://snl.no/salt_-_utvinning.