Himalayan salt block Tilapia, Sweet peppers, and scallops

Griffin

And I know what kinda people they employ at the waste water treatment plant up here. )

NDG

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"?  

Village Idiot

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.

NDG

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!