Sea salt is my favorite ingredient. It adds another dimension to every dish. There are so many kinds of sea salt with so many different tastes. I always at it at the very end of my cooking so it doesn't lose its fragrance. It's hard to decide what sea salt to use sometimes, but a good rule of thumb is "what grows together, goes together." Accordingly, I use Mediterranean sea salts in my Italian and Greek cooking, Japanese salts in my Japanese cooking (a great site is here: http://www.atthemeadow.com/shop/Gourm...), and Himalayan sea salts in my South Indian cooking.
I'm interested in how other people use sea salt. Do you find it unsuitable for some dishes?