I've always heard about the virtues of cooking crustaceans (like lobster, crab, etc.) in seawater.
I've heard the same about things like corn, potatoes, and some vegetables, esp. carrots.
Other things I've learned are big no-no's, like pasta, but apparently rice is OK (sometimes).
I've even heard that cooking beans in seawater reduces cooking time and requires no soaking (assuming you are a "soaker" to begin with).
Some people even tell me that poaching (yes, poaching!) fish like salmon and halibut in seawater is the only way to go.
So, do you cook with seawater? And, if so, how?
I got this "free" coupon (from a company I will not name to avoid free advertising) burning a hole in my pocket to try a few liters of "organic" seawater. Wondering if it's worth the trouble ...