Sea Salt

Sea salt is considered to be the best type of salt for both kitchen and table use. It is produced by evaporating sea water, either naturally by sun and wind or by artificial means, such as by use of heat or a vacuum. Naturally evaporated sea salt is sometimes known by is technical term, bay salt, or occasionally as solar salt.

Sea salt is usually unrefined, which means that it retains its natural minerals, such as iodine, iron, calcium, magnesium, manganese, zinc and potassium. However, the iodine content of many sea salts is naturally low, so they may have extra iodine added to them (known as iodinised salt) to improve their nutritional value.

The colour and taste of the salt will depend greatly on the area from which the water was collected. Hawaiian black sea salt is coloured by the lava deposits common in the area, which also provides a slight sulphuric aroma. Other Hawaiian sea salts such as red alaea Hawaiian sea salt, may have a pink tint to them and an iron flavour from the red clay found in that area. Maldon sea salt from Essex is considered by many to be one of the best varieties available. The seawater taken from this area produces a very strong flavoured salt, which makes it ideal for those trying to reduce their salt intake, as much less is needed. Sel gris, taken from the waters of the Atlantic off the Brittany coast, is a coarse, grey, unrefined salt that contains a high concentration of minerals such as iron, zinc, calcium, manganese, magnesium and potassium. It is sought after by chefs for its purity and rich natural sea flavour, and is commonly used to season vegetables, leafy greens, pasta and a variety of other foods.

Sea salt may be sold as thin flakes of salt crystals, as fine-grained crystals or as large, coarse crystals. The size and shape of the crystal affects the salts dissolving properties, with large crystals taking a long amount of time to dissolve and thin flakes taking a short amount.

Sea salt has a soft, fresh flavour that is ideal for using as a finishing salt to enhance the flavours of foods after they have been prepared or cooked. Good examples of these salts include Australian sea salt, French sea salt (fleur de sel), Italian sea salt, Portuguese sea salt and Hawaiian Black lava sea salt. Some varieties may also be applied to food before cooking, for example on breads, rolls and pretzels to produce a sparkling appearance after baking or as a coating on steamed fish or roasted meats to preserve moisture and flavour. These varieties include French sea salt (sel gris), English sea salt, Korean sea salt, Maine sea salt, and Hawaiian Red sea salt.