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Mar 27, 2007 01:04 PM

Hawaiian Red Alaea Sea Salt

A friend just brought me back a jar of this salt from Hawaii. Any good ideas on how to use it? I was thinking of sprinkling some on top of sliced sushi-grade fish. Other ideas?

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  1. sprinkled onto any savory baked good before going into the oven

    1. I am a travel agent and one of my Hawaii sales reps gave each of us in the office a package of black Hawaiian sea salt. I've been afraid to use it for fear it would turn whatever I'm making a black color? Has anyone ever used this type of salt?

      7 Replies
      1. re: pilotgirl210

        I used the Trader Joe's version which has charcoal added, I believe. The addition of charcoal didn't really register with me until I used it and even my fingesr turned a bit black from taking a pinch.

        Who knows what I was thinking to buy it, but I can't imagine eating charcoal is good for me. If anyone can say othersise (minerals?) I'd be glad!

        1. re: SeaSide Tomato

          Activated charcoal tablets are sometimes recommended for treating or preventing some stomach problems. It also used in water filtration devices. So the charcoal in the salt, if pure enough, shouldn't be harmful.

          Looks the like the TJ version is the real thing. I've looked at, but haven't tried it.

          "Hawaiian black lava sea salt is evaporated with purified black lava rock to add minerals, then combined with activated charcoal for color and detoxifying effects"

          This article also says the red salt has a red clay added.


          1. re: paulj

            Tinted pink from the iron rich clay, use, sprinkle on ceviche and scallps.
            I have yet to remember it, at the time I just had to have a tin though..

              1. re: paulj

                Thanx for the links, Paul. Think I'll try my black sea salt on some shrimp skewers and fish dishes. It looks beautiful on my kitchen countertop in a small white porcelain dish with a little antique silver spoon. I have a little collection of salts there, including Kosher and regular in a cobalt salt pig. But I want my salts to be functional as well as decorative! Can't wait for it to warm up enough that I can fire up the grill!

              2. re: SeaSide Tomato

                Not to hijack the thread, but: I also have a bag of the Trader Joe's black hawaiian sea salt, which i bought on a whim to make Halloween Margaritas. (this also included a lot of red and yellow food coloring to turn my homemade margarita mix bright orange...and was obviously back in October) It was highly effective...although a tad messy.

                Since then I have yet to come up with any alternative uses for the black salt that wouldn't just look a bbq accident, so if anybody has any ideas, please share! What would look good with a sprinkle of black (and would benefit from a sprinkle of coarse grained sea salt?)

                1. re: wawajb

                  I love black Hawaiian sea salt! I don't have many uses for it yet, but one of my favorite uses is part of an hors d'oeuvre or canapé:

                  - thinly slice small baguette rounds and toast lightly
                  - when cool, spread on a thin layer of creamy chevre, or goat cream cheese
                  - add a small dollop of pureed garlic flower
                  - top with a few black sea salt crystals

                  The colours are beautiful, with the bright green garlic flower, the cheese and the salt. Super easy and super yummy.

            1. Hi, my husband is from Hawaii and we use the alaea sea salt all the time! He loves it on most anything, but it's especially good rubbed on steak in place of regular salt. Goes great on any meat dish, such as kalua pig or just pork chops, chicken and roast beef/prime rib. You can also sprinkle some on fish, especially raw like poke style. Basically, used like most good sea salts when cooking. Haven't used it for baking anything.

              1. I usually use it on salmon, because the colors are really nice together. I sprinkle it on just before serving it.

                1. I have both this and the black Hawaiian sea salt, and while they're both pretty, they're both very hard, and do not melt as easily as other salts. So I prefer them for pre-cooking rather than just sprinkling afterward. I might crush them finer for that, though, because they look great on chicken and fish.