February 26, 2010, Newsletter Issue #24: Sea Salt in France
Tip of the Week
If you stop by the salt shelves in a regular French supermarket you'll probably be confused by the overwhelming number of brands, most of them being sea salts. You can find sea salt boxes picturing meats separately from poultry, fish separately from shrimp or crabs.
Sea salt is considered healthier than table salt, since it lacks artificial chemicals used in processing. True or not, gourmets think of sea salt taste as being superior to ordinary table salt, which tastes just what it is - simple sodium chloride.
It is advised to use anywhere but especially in salads to make lettuce and other vegetables crisper or in poultry or fish to "crust" the skin.
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