The Saltiest Foods You Can Eat, Beyond Salt Itself

The search for the saltiest food often leaves people reverting to culinary staples like capers and soy sauce. However, these flavorful additions often rely on salt as a base, making them less exclusive than one might imagine. In this article, we explore various foods that reach new heights of saltiness, fromOdd Foods like lithium chloride and potassium chloride to traditional favorites Japanese pickled plums (Umeboshi) and seaweed.

Unconventional Saltiness: Lithium Chloride and Potassium Chloride

While sodium chloride (table salt) reigns supreme in terms of saltiness, other compounds can be comparably taste-based. Lithium chloride is one such example, being much saltier in flavor than regular salt but having been withdrawn for use due to its pharmacological effects. Potassium chloride, a common replacement for regular salt, is often used in dietary supplements and, while it can serve as a salt substitute, it tends to have a bitter taste that sets it apart from the yellow crystal.

Natural and Processed Saltiness in American and Asian Cuisine

Outside of direct additions of salt, certain foods pick up their saltiness through natural processes. Asian fish sauce, for instance, is commonly used in various dishes yet contains added salt. In contrast, Japanese pickled plums (Umeboshi) are naturally preserved and can be a delightful, tangy treat. These plums traveled to Mexico in the early 20th century, adopted by Japanese fishermen, and introduced to the local market, where they became known as saladitos—a testament to their global appeal.

Northern Hemisphere Saltiness

The northern seas offer up some of the saltiest treats in the culinary world. Dried fish, from mackerel to herrings and kippers, naturally brine over time due to their high water content and salt-dense air. Seaweeds, often used as a dietary source for salt extraction, can contain staggering amounts of sodium chloride and associated salts. Certain seaweeds are specifically harvested for their salt content and sold for culinary use, with nori—a mild, yet distinctly salty Japanese seaweed—being a prime example. This popular ingredient in sushi rolls and rice dishes can provide a foundation of saltiness, amplified in some varieties to enhance flavor to an intense degree.

Modern Comfort Foods and Salt Intake

In the realm of modern culinary indulgences, pre-packaged meals can be surprisingly salty. A single package of top ramen, a favorite among many, can provide nearly half of a person's daily sodium intake, making it not only a convenience dish but also a potential health concern. As an example, when you consider the saltiness of nori and imagine it magnified 10 to 100 times, you start to understand the intense salinity of some of these seaweeds used for cooking.

In summary, while salt itself is the ultimate benchmark for saltiness, certain foods naturally pick up a disproportionately high amount, making them stand out even among seasoned taste-testers. From lithium chloride to Umeboshi, from mackerel to nori, this article highlights the diversity and intensity of these natural and processed saltiness variations in cuisine around the world.