Fina, fine sea salt from Ibiza. One kilo for cooking water, doughs, and dressings.
SAL de IBIZA Fina is finely ground, natural sea salt in a one-kilogram pack. It contains no bleaching agents or anti-caking agents. It is intended for everyday cooking, such as cooking and baking, not as a crunchy finishing salt for prepared dishes.
Fina is the name for the finely ground sea salt in the SAL de IBIZA range, and it is also the brand's workhorse. The Spanish name simply means "the Fine". The small grains dissolve quickly in liquid and distribute evenly throughout the dough. This makes this salt ideal for all the tasks where you don't want to see the grains, but everyone can taste the result.
Fine grains, quick to dissolve
The grain size determines how a salt works in the kitchen. Fine sea salt like Fina dissolves almost instantly in water, broth, or vinegar. You don't need to stir for long, and no undissolved crystals are left at the bottom of the pot.
In terms of flavor, Fina is pure sea salt without any additional ingredients. The difference from Fleur de Sel lies not in the raw material, but in its form and use. Fleur de Sel is scooped from the surface and remains delicate and slightly moist, while Fina is dried and ground.
This leads to the most important limitation: Fina does not provide a crunchy effect. Anyone expecting visible, crackling crystals on a steak or a slice of buttered bread should opt for the Fleur de Sel in the ceramic pot. Fine salt without anti-caking agents is also less suitable for an open salt shaker, as it can clump when exposed to moisture.
From pasta water to bread dough
SAL de IBIZA recommends Fina for everyday cooking. The English-language manufacturer's website mentions salads, fresh vegetables, and seasoning while cooking. In practice, there are many more applications where the salt should dissolve completely.
- Pasta and potato water: add salt only when the water is boiling.
- Bread and pizza dough: mix the salt with the flour, not directly with the yeast.
- Vinaigrette: dissolve the salt in the vinegar first, then whisk in the oil.
- Shortcrust pastry and cookies: a pinch enhances the butter and sugar.
- Blanching vegetables: use strongly salted water, then shock in ice water.
Our tip: Fill a small salt bowl with a lid next to the stove. This allows you to dip your fingers in while cooking and maintain a feel for the quantity. The rest remains sealed in storage. When baking, it is worth weighing out the salt instead of sprinkling it by feel, because doughs are less forgiving than a sauce.
Natural from a nature reserve
Fina is harvested in the salt pans on the island, which are under nature conservation. This area in the south of the island has held the title of UNESCO World Heritage Site since 1999. According to the manufacturer, the salt is produced according to traditional craftsmanship.
Sun and wind evaporate the seawater in the pans until salt remains. After the harvest, it is dried exclusively in the sun. Only then is it ground to a fine grain. No bleaching agents, anti-caking agents, or other additives are used.
SAL de IBIZA GmbH is based in Berlin and is responsible for development, packaging, and confectioning. The harvest itself is carried out by the island's salt farmers. The brand was founded by Daniel C. Witte, a Berliner with close ties to Ibiza.
A supply for the kitchen, not a table salt
With 1,000 g, Fina is designed as a supply pack. A family that cooks pasta, potatoes, or vegetables daily will have enough for a while. Naturally, you need larger quantities for seasoning cooking water than at the table. A large pack is simply more practical here than many small shakers.
Keep the salt dry and tightly sealed after opening. SAL de IBIZA does not comment on its shelf life. For the coarse counterpart for seasoning crusts and grilled food, there is the Grano with very coarse grains.
The salt you don't see, but taste in every dough, every broth, and every dressing.
