Salt Grilled Seafood

Another one for the journal: 

Alright, this is super easy and delicious. Just a few key points to note: 

• Make sure to get the freshest seafood possible. 
• Seafood needs to have some sort of shell I think... meat + salt directly might get too salty. 
• Used cheaper diamond crystal kosher salt as a base and the thicker baleine sea salt to top, so the seafood won't get too salty. Worked fine! Thicker salt crystals will be better generally. 
• Make sure to line the pan/pot/whatever cooking vessel you are using with aluminium! Pan will be destroyed otherwise. 
• The salt will take a while to heat up in the aroma pan, be patient. Probably faster over the stove. If over the stove you'll know it's ready when you hear the salt 'popping'.
• The kabocha grilled up nicely in there too.