The present invention relates to methods for reducing the salt content in food. Specifically, the present invention relates to methods for reducing the salt content of, or the amount of salt in, supplementary added solid salt comprising food, the method comprises the steps of: a) providing the ingredients of, or the starting products for, said food with the exception of additionally to be added solid salt b) commonly preparing, or forming, said food by blending and/or processing said ingredients and/or starting products wherein during the blending and/or processing in step (b) purified and filtrated sea water is added with a salt content of 2.5% to 4.5% (w/w) in an amount sufficient to provide a salt reduction of 5% to 80% (w/w) in said food in comparison with the same food with additionally added solid salt.
