Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Sea Salt

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

What is it?

Sea salt is salt that is harvested from the evaporation of sea water (as opposed to mined salt). It can come in fine or coarse grains and hails from all around the world. France, England, Wales, Italy, Portugal, Hawaii, India, Mexico all harvest and market their own sea salts, which can come in a variety of colors, including black and pale orange. Most sea salts are primarily “condiment” salts, best used as a seasoning or finishing touch just before serving. Their flavor nuances and distinct colors and textures are apt to be lost when added during the cooking process; plus, they’re expensive to pour into the pasta pot.

Recipes that call for “flaky sea salt, such as Maldon” are referring to a specific type of sea salt. Produced in the town of Maldon, Essex, England, where traditional salt-making techniques date back almost two thousand years, it’s different from other sea salts. To make Maldon salt, sea water is purified and then boiled to saturation, rather than sun dried, to create delicate, pure white pyramid-shaped crystals that crumble easily in your fingers and melt on your tongue. It’s a beautiful finishing salt for meats, breads, and other dishes. Less bitter than fine-grained salt, it pairs nicely with desserts as well.

How to store:

Keep sea salt dry and it should last indefinitely. Keep it handy to sprinkle on foods as a finishing touch.

Click here to purchase

    Recipes

  • Moveable Feast

    Deconstructed Cacciucco

    This succulent, tomatoey soup originated with the fishermen in the coastal towns of Tuscany where after selling the “best” of the day’s catch would make this stew from what they…

  • Recipe

    Homemade Ramen Noodles

    Though you can make ramen with either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination,…

  • Recipe

    Slow-Cooked Green Beans with Olive Oil, Salt, and Vinegar

    Though this dish doesn’t cook as long as some other slow-cooked Italian vegetables, it takes the green beans past the usual crisp-tender and lets them cook until fully softened. It’s…

  • Recipe

    Spicy Beef Rolls

    Flaky cigar-shaped phyllo rolls filled with meat seasoned with the warm spices of cumin, cinnamon, allspice, and cayenne are delightful when served with refreshing tzatziki or your favorite marinara sauce…

  • Recipe

    Hazelnut White Chocolate Cheesecake Bars

    These sophisticated cookies combine the flavors of earthy hazelnuts and sweet white chocolate. Depending on your craving, you can finish these bars with either bittersweet chocolate ganache or sour cream…

  • Recipe

    Pork Chops Milanese

    You can’t have too much of the sweet-sour dressing to sop up the crispy bites of pork chop—it’s a perfect marriage.

  • Recipe

    Potato and Leek Galette with Rosemary and Sea-Salt Crust

    Potatoes and leeks baked in a buttery crust are punctuated with the snap of aged provolone and the flavor of rosemary.

  • Recipe

    Sweet and Spicy Tuna Tartines

    This elevated open-face tuna sandwich packs a ton of disparate flavors that come together for an incredible bite.

  • Recipe

    Grilled Sweet Potato Wedges with Harissa Fry Sauce

    Harissa, a North African hot sauce, adds a bit of complex heat to a simple “fry sauce” (a mixture of ketchup and mayonnaise) and perfectly offsets the sweetness of the…

  • Recipe

    Chickpea-Zucchini Pancakes with Yogurt, Za’atar, and Sea Salt

    These warmly spiced pancakes are studded with zucchini and brightened by scallions and a hit of lemon.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks