Fresh and Salted Seaweed

5 species of fresh and salted seaweed to prepare all your recipes.

Harvest: Wild seaweeds are harvested from February to November (depending on the species), near the coast. Harvesting is regulated to protect the resource.

Virtues: Sea vegetables are known for their outstanding nutritional qualities, and also offer an incredible range of colours, flavours and textures that allow for countless applications in cooking.

Flavours: Sea lettuce: hints of sorrel, dulse: hints of shellfish, sea spaghetti: hints of hazelnut, royal kombu: salty and smoky notes, wakame: hints of oysters.

Preparation:

1. Fill a large bowl with 2 litres of cold water. Place about 100 g of sea vegetables in the water, stir to remove the coarse salt.
2. Squeeze to remove excess water.
3. Change the water and put the sea vegetables back in to soak for 5 minutes.
4. Squeeze gently and use any way you like!

Fresh and salted seaweed available in 1kg:

• Sea lettuce
• Dulse
• Sea Beans
• Wakame
• Royal Kombu
• 4 seaweed mix