What It Is
Like it says, it’s salt from the sea. It’s harvested directly from the ocean, usually by collecting seawater in large trays and letting the sun and wind evaporate the water, leaving the salt crystals behind. Other salt (usually referred to as “table” or “iodized” salt) is mined from inland salt deposits, or rock salt. Unlike table salt and kosher salt, sea salt contains trace amounts of minerals and has a more complex, less harsh taste.
When to Use It
Add a touch just before you serve a dish to bring out the flavor. Sprinkle some on a dish that has few ingredients or one with delicate flavors for a boost (seasoning a filet of fish, for example). Use as a prominent feature in certain dishes (in salad dressings, dipping oil for bread, or on french fries).
When Not to Use It
Save your money and use the inexpensive stuff when you need to add a ton of salt, such as salting pasta water or when the sea salt flavor will be lost (think baking).
How to Store It
Always keep salt in a dry environment so it doesn’t clump. Store it in a sealed container to keep air and moisture out. Don’t use a shaker in the kitchen. Instead, each time you cook, transfer the amount of salt you need from the sealed container into a ramekin, and measure or pinch salt as you need it. The reason to do this is that grease in the kitchen air can get salt dirty, and if you hold a box of salt over a steaming pot of water, the salt will get filled with humidity.
Salt Glossary
Basic Fine Sea Salt With fine grains similar in size and texture to table salt, this salt is relatively inexpensive and great for general kitchen use. Use in salads and for everyday cooking.
Flake Crystals These broad, thin flakes break down quickly and are a chef’s favorite for their delicate flavor and crunchy texture. Use liberally without worrying about oversalting. One pinch is equal to a third of a pinch of finer salt.
Fleur de Sel The champagne of sea salts, these are the crystals that form at the very top of salt evaporation pools. The name translates to “flower of salt” and is harvested by hand under specific conditions in the Guerande region of France.
Flavored Sea Salt Gourmet store shelves are filled with salt mixed with seasonings such as truffles and saffron. These salts should be used to sprinkle on finished dishes -- on top of a bowl of risotto, for example. (If you tried to use flavored salt when cooking, you’d have to use a lot to make the flavor come through, and then the dish would wind up too salty.)
Gray Sea Salt Like fleur de sel, gray sea salt is pricey and highly coveted. It gets its gray hue from bits of clay found in the salt beds and is collected by hand, using traditional Celtic methods. Sprinkle it on finished dishes for a big burst of saltiness or dust pastry dough with it when making savory baked dishes.
See More: Cooking Q&A