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A coarse sea salt harvested from the Atlantic waters, often near the Maldon region of Essex, England. The salt is made when the waves from the sea wash up over the rocks and leave pools of water, which are evaporated by the sun, leaving the salt on the rocks in the form of flat crystals. The salt crystals are used whole or ground for cooking, seasoning and preserving foods. Also referred to as Maldon salt, it is considered to be a good "finishing" salt that provides a light, delicate flavor for seasoning foods. However, it can also be used when coarse as a roasting salt to be rubbed on poultry or meats prior to cooking.