I came across these dehydrated seaweed “Sea Spaghetti” or Himantalia Elongata …
It was in a large wholesale area (Makro), visiting the vegetable area, I found several shelves full of cans of dehydrated seaweed, sea salad,, Wakame,, Nori,, Irish moss,, Sea spaghettiand others, by the Galician company Porto Muiños.
Reading the label of each of them, I stopped at Himantalia Elongata, because of its characteristics and “great taste of the sea”, very similar to that of mussels or hot peppers, which is not even painted on the dish he had in mind.
Sea spaghetti is a beautiful and unique Atlantic algae in the shape of an elongated ribbon, which in the sea can be more than 2 m long and narrow, a shape that gives the name to this lush brown algae, common on the shores. waters that give it a delicate taste, reminiscent of crustaceans.
On the market we can find it in many different ways, dehydrated, canned, in brine, etc. I bought it dehydrated, in 100-gram jars, which can be used fried in butter as it comes in the container, or boiled naturally for 30 minutes after soaking for 15 minutes with coarse salt.
Use in the kitchen of sea spaghetti
Its use in the kitchen is varied, as we can prepare a salad with it, rather than include it in fish soup, as an ingredient in rice, pasta and legumes, crushed to dress scrambled eggs, croquettes and canapes, and even as “bed” for a plate of fish or mussels.
Like most seaweed, sea spaghetti is rich in protein, fiber, vitamins and minerals. It also stands out with its high protein value and its great richness of calcium, magnesium, potassium and vitamin C and niacin.
If you don’t know how to do it or are “afraid” to use it, on the Porto Muiños website you have a wide variety of recipes made by famous chefs who use it on their own, in appetizers, creams and soups; fish and seafood, meat and even desserts!
If you haven’t tried it yet, I advise you to do so, as sea spaghetti will surprise you.
Thanks for reading.