Surf Salt
Seems like these days if someone is "worth their salt" in the kitchen it's because they have a bunch of different salts. I myself currently have about six different types spanning from black Hawaiian to French grey flake to a 12 pound slab of pink Himalayan. I use it all for various types of food, but what I'm most psyched about in the world of salt is a new (to me) product called Surf Salt. As it's label says, "A blend of sea salt from the world's best waves and all natural seasonings for flavor and health." The folks that make this stuff get salt from great surf breaks and then blend it with things like almonds, bread crumbs, Meyer lemon peel, basil, dry edamame, etc. I generously sprinkle it on chicken and fish as a burst of flavor when I take them off the grill. I also sprinkle it on salads, risotto, soups, and hummus. For a product with the word "Salt" in the name, it's surprisingly not salty. There are currently 6 different b...