This soft-tasting seaweed reminiscent of a shellfish-flavored bean has an al dente texture and easily absorbs the flavors with which it shares a pan. Try it as an alternative to (or combined with) noodle pasta and in soups, stews and baked goods and it is delicious in a salad. Sea Spaghetti has a high nutritional value. In fact, this seaweed is particularly rich in fiber and protein, and low in fat.
TASTING: soft marine flavor.
PAIRING: ham, mussels, punches, corn, garlic gulas, sea urchin, mussels, tuna, chive oil, gulas, french omelette, tomato, egg, bacon, onion, cream, veal, magret de duck, orange
USE: it needs previous desalination preparation: immerse in water and stir. Change the water 3 times by repeating the process to remove the salt. Raw or scalded in salads. Boiled (15 min.), As a side dish in fish or meat dishes. As an ingredient in the preparation of rice, pasta and legumes.
FORMAT: 100 grs. In salting.
INGREDIENTS: Sea Spaghetti Seaweed.
CONSERVATION: between 2ºC and 8ºC. Excess moisture can reduce the shelf life of the product. Product washed and ready to consume.
ALLERGENS: may contain traces of mustard, crustaceans, molluscs and fish.
DATE OF CONSUMPTION: 14 days.
TEMPORALITY: available all year.
COLOR AND SHAPE: shape of spaghetti.
NUTRITIONAL BENEFITS: among its properties we highlight its high iron content (ten times more than legumes). It is an excellent anti-endemic for its amount of vitamin B.