“Not to be undone, the Icelanders adopted a different strategy: freezing the sea water. They would take it, leave it to freeze, scrape the ice off the top, thaw it, freeze it again, scrape the ice off the top ... until eventually, like maybe ten years down the road, they had about a half a cup of salt to show for their efforts. And who the hell wants to wait that long to put salt on their food? Not me - and not the Icelanders. Which is why they ended by taking some seaweed, drying it, burning it, and then sprinkling the ash on their dinner. So the next time you grind some of that premium coarse sea salt onto your filet mignon with your fancy salt dispenser, spare a thought for the poor Icelanders. With grey ash all over their food. ”