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Himalayan salt block Tilapia, Sweet peppers, and scallops

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Comments

  • GriffinGriffin Posts: 6,244
    And I know what kinda people they employ at the waste water treatment plant up here. :))

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • NDGNDG Posts: 841
    looks good . . . but what is the advantage of using a salt block?  I have never tried and  I am just not getting comfortable with using alder planks for fish.  Do you feel the advantage of a salt block outweighs the potential issues such as "too salty" and "sticking"?  
    Columbus, Ohio
  • Village IdiotVillage Idiot Posts: 6,947
    NDG said:
    looks good . . . but what is the advantage of using a salt block?  I have never tried and  I am just not getting comfortable with using alder planks for fish.  Do you feel the advantage of a salt block outweighs the potential issues such as "too salty" and "sticking"?  
    Excellent question.  Supposedly, Himalayan Salt Blocks add healthy minerals to your food and give it a slightly salty taste. The blocks are mined from millions of years old sea salt.  I've really only used it on seafood --- shrimp, fish, scallops.  As I said in my first post, my wife thought the block gave the thin fish too much of a salt taste (I didn't think so).  As far as sticking, I pour a little oil (I use peanut oil) on it then spread it around with a paper towel.  No sticking for me.
    Could I live without it ?  Sure.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • NDGNDG Posts: 841
    Interesting, I figured it was based around keeping the fish extra moist, somewhat like a "brine while cooking" thing.  Guess I was wrong.  Anyway, I am a sucker for the "supposedly healthy" claims, so I am looking up prices now.  Here we go! 
    Columbus, Ohio
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