It’s been around as long as the oceans, but sea salt only became popular in recent years. Visit any of our area market—Carmine’s, Amici or Joseph’s—and you’ll find an array of choices ranging from the classic fleur de sel of Southern France to England’s Maldon, a smoked sea salt popular in restaurant kitchens.
“It has a more pronounced taste than regular salt but dissipates more quickly,” says Wayne Alcaide, chef at Tryst in Delray Beach. “We use it to accent and finish a dish, rather than as an underlying flavor.” Alcaide uses Maldon in Annie’s Fish and Chips, where the salt gives the fried fish an extra dimension, and also in his roasted marrow bones, where he finds the smokiness perfectly sets off the richness of the beef marrow.
Is it better for you than regular salt? The Mayo Clinic says no; the payoff is really on the palate.
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