Sea Salt
Sea Salt comes in many forms; granules, large crystals and flakes. Sea salt is cultivated from filtered high salt content sea water using a process of evaporation. As the water evaporates salt crystals begin to form, the crystals are then allowed to settle, then removed, drained, dried and ready to use. Sea salt (as well as seafood for that matter) naturally contains iodine and supplementing, as often found in ordinary table salt is not required if sufficient amounts of either constitute part of your diet. I tend not to use salt at the table as I believe if the Chef has done his job there should be no need for the addition of salt. However should a guest request salt I will serve them only pure sea salt flakes. My personal preference for sea salt is that of the English east coast, a region that has been producing beautiful flaky white soft crystals for centuries.
When used in cooking Sea Salt blends seamlessly with the food. When used at the table it imparts a slight saltiness without the brackishness or lip cringing effect of other salts. A few flakes on the tongue and its oceanic origins become very apparent.
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