Let’s talk about salt pairings. You may not find it necessary to pair the exact perfect salt with the dish you plan on making, but for some, particularly those foodies out there, there is an art to pairing your ingredients in a precise way. With all the salts and spices out there on the market, and we carry many of them, it’s not always easy to find that combination that makes your dish really sing. We’re here to help! While many salts are interchangeable, some of Lafayette Spices salt offerings have better uses than others when it comes to application.

When it comes to seafood preparations, the salt you choose makes a big impact on the final disposition of the dish. Seafood is more often than not quite delicate and light in its flavor profile. The salt and seasonings you use shouldn’t overpower the fish. For most seafood applications, we recommend our Pink Himalayan Salt. With our signature in-bottle grinder, the large salt crystals are ground finely enough for sprinkling on delicate filets and fresh crudos and tartars.

What make the Pink Himalayan Salt so special? Our 100% pure Pink Himalayan Salt originates from the Kashmir region of India and the Punjab region of Pakistan. Its iron rich content lends this salt its pink color by means of oxidation. This high mineral content of this salt has made it a go-to for the healthy conscious. Local legend traces the discovery of the salt deposits to the army of Alexander the Great (around 300 BC) but the first records of mining are from the Janjua people in the 1200’s. Chemically, Pink Himalayan Salt is similar to table salt and has been shown to contain between 96% and 99% sodium chloride. It’s the mineral impurities, more specifically magnesium, calcium, and potassium content that makes the salt its stunning pink color.

Let’s dive into some applications that really show off this precious pink seasoning. Monkfish is one of our favorite fishes in the sea, and the richness of the fish pairs beautifully with the intense minerality of the Himalayan Pink Salt. Meaty tail of monkfish was liberally seasoned with Pink Himalayan Salt and cracked black pepper. The salt was introduced early enough to allow it to melt into the flesh of the fish. Patted dry, the fish is placed in a hot pan with a little oil and caramelized until golden brown. The monkfish was served alongside strings of butternut squash, seared red onion, and dark umami rich oyster sauce. Just before serving, another crack of Pink Himalayan Salt was applied over the top of the dish. Perfection!

A simple shrimp ceviche would be just as impressive and better suited for a hot summers day. Season very fresh raw shrimp with lots of lime and lemon juice, cilantro, scallion, jalapeno, tomato, and Pink Himalyan Salt. Allow the shrimp to cure (and cook) for about 20 minutes. Then dig in! Best enjoyed poolside with an icy margarita.

The Pink Himalayan Salt will pair well with just about anything that comes from the sea! Think scallops, mussels, salmon, tuna, halibut, octopus… you name it, the world is your oyster, literally! When seasoning your seafood dishes, be sure to be cognizant of the flavors your pair with it, right down to the salt you choose. Pink Himalayan Salt is your best bet. It’ll offer your seafood dishes a heightened sense of flavor that only an exquisite salt can offer.