Cooking with sea water

[Tonka]

Most of us add salt when we cook up rice or pasta. I am wondering weather cooking with part seawater would help make fresh water last out post SHTF. I have easy access to lots of the stuff. I know they do it at sea, and even in some restaurants to get a particular flavour. It may have to be filtered, and will of course be boiled. Does anyone know of any reasons why this is or isn't a wise idea?

I will try it out next time I'm cooking for just myself (rare). I guess a 50/50 ration should get the mineral content about right for rice.