I'm told the food in Spain is extremely salty - is this true? Will most restaurants cook to order?
Can't say I've noticed in around 50 visits over 26 years and eating in dozens of restaurants, and I'm someone who hardly uses any salt in cooking and never uses a salt cellar (except on proper English chips and eggs). T
(BTW The saltiest food I can remember ever eating was the French Fries in Canadian ski lodges where they put it on before serving, they were so salty they almost burnt your lips)
Whether your food is salty or not will depend on who is cooking it. I've not found the food in Spain to be more or less salty than anywhere else I've been. Restaurants in general tend to use a lot of salt and fat in their food, that's not a Spain specific thing.
In some areas of Spain food in general is more "salty" than in others. For instance I usually find the food in Madrid saltier than in Barcelona. But still, nothing unbearable (and I'm used to cook without any salt at home). No idea where who told you that could ate, but as already said above, Spanish food is not saltier than food anywhere else in Europe.
A different thing could be if you decided to eat only tapas and only choose boquerones, pimientos del padrón, olives, salty fried nuts... Everything we locals don't usually eat but too many tourists believe its the only typical food! Many ítems served as tapas (especially the "free" tapas you get with your drink at some places) are very salty... but because these will make you thirsty so you will order more drinks. These are not what we usually eat for a full meal.
In any case, you can always order your food without any salt (sin sal), or with less salt (con poca sal). Many people do, for health reasons or just to suit better our taste.
Another thing that can be quite salty is "bacalao" (cod) dishes because salt-cod (stockfish) is used; even if theoretcically desalinated it is still saltier than fresh cod.
Like Doff I also cook with little salt. Occasionally something I have ordered here in Spain has been rather too salty but that is a question of the cook, not a general thing I would say (thinking about it, I've probably had more problem with too much salt in Germany actually)
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