Seafood is the Catch of the Day at Blue Salt Fish Grill
Blue Salt Fish Grill chefs Miguel Castellanos, Miguel Martinez, and Juan Nolasco. Photo Think of salt and you see white – the dazzling glare of the Bonneville salt flats to those who have seen that landscape, for the rest of us the blank palette that inhabits an everyday salt shaker. Salt actually comes in many colors, some used for culinary purposes; I have had fish served on a hot cube of Tibetan pink salt, and my cupboard contains some greenish-black Pacific Northwest salt that has a distinctive smoky flavor. Other salts are purple, orange, and even blue – though blue salt is not eaten very often because the color comes from either copper sulfate or cyanide, neither of which enhances the dining experience. I don’t know why the folks at Blue Salt Fish Grill settled on the name, though the main thing they serve does come from a place where it is indeed blue and salty. The name says it all – if you’re not in a mood for seafood, this is the wrong place to go; there is a lone chicken item, but other than that, it’s all seafood, all the time. Which is no bad thing, since a kitchen crew that specializes in seafood has plenty of practice in making it tasty, and based on several visits…
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