Bay Salt refers to kind of coarse large crystal salt, taking its name from the salt that formerly was made in pits by the overflow or letting in of the sea at the head of Bays, and which was evaporated by the heat of the sun. Almost all the fish cured in France at the present day is done by this kind of salt. This is also the kind of salt used in making fermented fish paste in the Philippines and the common salt used in the Philippines for cooking. Bay Salt is also called Sea Salt, Sel de Mer, or Sale Marino.