Sea salt is produced by evaporating seawater; fine sea salt is made up of smaller-grained salt crystals, whereas coarse sea salt is made up of large-grained salt crystals. Sea Salt tastes and performs like table/rock salt but with a slightly larger grain. It contains less sodium and more mineral trace elements than mined/processed salt. Sea salt does not have added iodide. Use 1:1 in place of table salt in any recipe.
Sea salt is not as refined as table salt, and it still contains traces of other minerals. Sea salt is actually not as 'salty' as table salt, so recipes may have to be adjusted for taste. Fine sea salt tends to be more moisture-sensitive than its coarser-grained counterparts, so cooks may want to consider storing it in a cool, dry place.
Fine-grained sea salt is of a consistency that will work easily with a traditional salt-shaker. Fine-textured sea salt blends well in all kinds of sauces, marinades and dressings. [As a point of comparison, coarse sea salt is the preferred salt for creating rubs for cooking meat, poultry, and seafood, and makes a showy finishing touch on vegetables, fruits, and desserts.]