[Paddlewise] Fresh water vs. seawater for cooking?

Part of our multiweek trip this summer along the Central Arctic coast
(Bathurst Inlet), will be in areas where there may be limited fresh surface
water in streams, or accessible lakes/ponds.  Because of the rivers
(Hood/Burnside/Western/Hiukitak etc) which dump into the Inlet that water is
somewhat less saline than bona fide "sea-water".

Has anyone had experience or can relay anecdotal information as to the
suitability of sea-water for cooking ? (as opposed to drinking, or brewing
coffee...for which I know that it is unsuitable). Any information or
comments will be appreciated. We do NOT "plan" on doing this, unless it is
an absolute last resource.

Thanks.

rich dempsey
ridem_at_msn.com





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