I’ve noticed a resurgence of artisan saltmakers around the world. What is exciting and new, for anyone who eats, is the emphasis is on quality and distinctiveness rather than on production volume.
The best way to reap the benefits of artisan salt is in finishing. The idea is to skew the salting of food as much as possible toward the end of your food preparation. In other words, cook with little or no salt, and then fling salt crystals that will respond optimally with the flavour, most satisfying texture, and greatest beauty.
One thing to note when using these culinary salts is you may need to increase the amount you normally used with common salt.