Why don’t we cook with seawater? Chefs and food lovers adore the briny taste of a fresh-shucked oyster and don’t think twice about sprinkling food generously with flaky sea salt, but many seem shocked by the idea of cooking with ocean water.
While cooking with seawater may not be common here in California, it is more accepted in kitchens around the world. In fact, companies in both Greece and Scotland have recently introduced filtered and sanitized seawater for cooking. In Maine, corn and lobsters are frequently boiled in seawater. The Japanese reduce seawater down to collect nigari, the coagulant used in making tofu. Olives originated in the Greek Islands where they were leached of their tannins through submersion in the sea—a practice still common in some parts of Greece. Many