The Codium has a branched and rounded, intense green color; by its touch reminds us of velvet and its taste reminds us of barnacle. Codium is an important source of protein and minerals iodine, iron, magnesium, calcium, phosphorus, sodium, potassium and zinc. In the kitchen it is used in salads, rice, ceviches, sauces, dressings, creams, sushi, croquettes and as a side dish.
Sea Spaghetti in Salt (100gr.)
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.
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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.
Kombu Seaweed is a basic ingredient in Japanese cuisine. Its flavor is intense and iodized, we could describe it as umami. As an ingredient it is very versatile, from broths, garnish in fish dishes, stews and rice. It has a high content of iodine, vitamin K, folate, magnesium, calcium and iron.
This mollusk-flavored seaweed, very similar to cockle, gives off a scent of sea breeze. It is used in a wide variety of dishes, salads, soups, creams, croquettes, sushi, scrambled eggs and as a garnish for fish dishes. It is very rich in magnesium, potassium, calcium, essential vitamins A, B, C, B12 and a large amount of fiber.
This type of algae has been used for centuries in Ireland for its nutritional properties. Its strong ocean aroma and crustacean flavor make this seaweed used in many current rice, scrambled, soups, stews, pasta recipes, as a garnish in fish or seafood dishes. It is very rich in minerals, vitamins and trace elements, and particularly high in magnesium.
Salicornia is a coastal vegetable that has won the hearts of the best chefs and the appetite of gourmets. It has an intense sea flavor and its texture is fleshy. It has all the nutritional qualities of an algae but without being; It is rich in minerals, calcium, potassium, vitamins A, B and C, it is very diuretic and purifying; It is an ally of diets.