Whenever she travels, our friend Sarah brings us back foodstuffs. Hot sauce and tamarind marinade from Puerto Rico, Turkish Delight from Istanbul. Most recently, she visited family back east and returned with this tea-smoked sea salt. Sarah's brother Danny is the executive sous chef at Blacksalt restaurant in Washington D.C., where the salt is sold in an adjoining fish market.
The salt is redolent both of smoke and floral black tea scents, imparted over a fire of cherry and maple woods. It's a complex scent. I haven't had a chance to try the salt with fish, but am eager to give it a whirl in both raw and cooked preparations.
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