Wild Irish Seaweed Sea Spaghetti 40g

Himanthalia elongate is primarily used as a sea vegetable. It is normally dried and marinated or pickled in jars to preserve its shelf-life. This is common seaweed of the lower and lower-middle shore found around wave-exposed coasts. The long ribbon-like fronds of sea spaghetti are native to the Atlantic. They reach their peak of taste and tenderness in the middle of spring.

Other Names: Thongweed, Spaghetti de Mer, Sea haricots.
Type: Brown Algae.
Taste: Slightly sweet, sea flavour with an intense shellfish aftertaste, Adds a beefy flavour when used in soups, stews and casseroles.
Texture: Thick, fleshy consistency with a very gentle bite to it. Use in a dish with ‘regular’ spaghetti to add variety, colour, flavour and texture.

To rehydrate: Soak in cold water for up to 5 mins with a little salt.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse thoroughly before use.

COOKING INSTRUCTIONS:
Best served cooked – cook in the same way as spaghetti until al dente (11mins approx) Do not cook for more than 25mins.
Boil/Steam: As a side vegetable for fish or meat, in risotto, braised, in pasta sauce, in place of pasta. Use creams, soups, with scrambled eggs, add to sauces and condiments.
Bake/Smoke: Bake in gratins, pies, quiches, smoke and use in pates.
USES: Goes well with – Seafood, wild mushrooms, garlic, sesame, eggs, tomato, smoky flavours, paprika, cream, vinegar.

NUTRITIONAL VALUE:
High in: Iron
Contains: Protein, Calcium, Iodine, Iron, Magnesium, Manganese, Sodium, Zinc, Copper, Potassium
Vitamins: C, E

Himanthalia elongate (sea spaghetti)