Try it at home first ( always try everything ahead of time), rather than ruin a week for yourself and the others. I find that in normal cooking, too much salt can ruin foods that absorb large amounts of water, like rice and pasta. If you end up ingesting large amounts of salt, you're going to need extra water anyway. If you use fresh water for boiling and steaming, save it for reuse and drinking.<br>I've steamed food, in a pit at a beach, using fresh seaweed, and baked food the same way (I grew up at a beach, a few hundred yards from the ocean), but have never been tempted to use ocean water for boiling foods.<br>Walter<br><br><br><P ID="edit"><FONT SIZE=-1><EM>Edited by walter on 05/29/01 04:55 PM (server time).</EM></FONT></P>