I don't salt fish....but I do salt meat and fowl.....and vegetables....never boil anything but pasta and potatoes and I salt the water liberally....but I salt vegetables before roasting or grilling.

Salt is meant to stimulate your tastebuds. It's found naturally in most foods and artificially in everything else. Adding more salt to anything you cook is going to change the flavor profile. In some cases for the better, in others, as you mentioned above, for the worse.

I stopped using salt 45 years ago, so anything I eat that has added salt results in massive amounts of water either during or soon after the meal. While I would never criticize someone from adding salt to what I cook after I cook it, I usually request that they taste it first.

I'd salt fish before grilling.

I never add salt to my food at the table. but I do cook with it. Remember that on Chopped, they are preparing 4 good sized portions.

I've noticed that East Coast chefs use a lot more salt than West Coast chefs, and so your California palate might have something to do with it. I also do not put salt on corn or squash. Sometimes I add salt to zucchini, but not always. I generally do add a small bit of salt to fish before grilling, unless I use a marinade that has soy sauce.

I really don't add salt to anything except sometimes a whisper of it on a fried egg. I can't even imagine salting fish, but I eat mostly fresh caught wild salmon and halibut; neither requires salt for it to be delicious. If you eat fresh food, lightly prepared, you just don't miss it. I agree that this might be a west coast/east and midwest difference, but I know that some of the farm to table fresh food restaurants I frequent, do salt some things more than I would.

I never ever salt ocean fish. They come with just the right amount of salt, by nature!!! I will add a pinch to freshwater fish. I also never salt chicken. Then again, maybe the dark meat I prefer doesn't really need the help??

After watching a few big name chefs salt their steaks on YouTube, I decided... hmm, maybe I should add the amount they added.. I did stop short a bit. (To Gordon: IT'S SALLLLLTY!! Vicariously tossing the plate on the floor, a la Hell's Kitchen!)

Nope. A little really does go a long way! That poor hangar steak... it was so sad, I had go buy another to cook it right. The smallest sprinkle of salt, a little ground pepper, and a dash of garlic powder.

The only thing I highly salt are potatoes. And not those delicious Yukon golds. Just Russets (and i dont buy Russets for home cooking).

I do lightly salt corn on the cob, but not regular corn in a dish. In most cases, if salt ends up in a preparation, I'm using low sodium Tamari, for the tamari flavor.