I have kosher salt and table salt and some flaked salt. I gave away some fancy schmancy coarse salts bc I was not using them. Now I think it's time to get some fine sea salt. Why? Because I've baked two items recently (Dorie's sables and another item--maybe a Joanne Chang recipe?) that called for fine sea salt. I subbed table salt, but I want to get the real deal. Can anyone recc a good brand of fine sea salt?