As fresh as it comes, from ocean to plate in a day! Makes for the perfect sea vegetable by adding a wonderfully fresh, healthy and zingy crunch to raw or cooked dishes.
Taste: Think seasoned asparagus, fresh salty and crunchy but mild and really not ‘seaweedy’ at all.
Eat raw or cooked
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Why not try
- Chop into 1inch pieces and add raw to salads or wraps
- Throw into stir fries or noodles three minutes before taking off the hob
- Serve blanched in hot water with a drizzle of lemon juice, lush with fish dishes
- Lightly fry for 2 minutes with lemon juice and garlic. Serve as a veggie side
Example Recipe
Sea spaghetti salad (serves 2)
25g sea spaghetti
2 carrots grated or noodled
1 courgette grates
Handful mixed leaves/ spinach
Tbsp. mixed seeds
2 Garlic cloves crushed
Tbsp. Cider vinegar
Tsp Balsamic vinegar
Tsp Olive oil
1 tsp mustardRinse the sea spaghetti then chop to 2 inch lengths. Mix with the carrot, leaves, courgette and seeds in a bowl. In a separate bowl mix the dressing then toss together.
Enjoy!
This wonderful mix of Kelp, Sea spaghetti and Dulse is a fab and easy intro to seaweeds. Much like a seasoning or stock to add to cooking.
Taste: Deep, Umami taste. Salty, beefy and hearty.
Eat cooked
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Why not try
- Add a tsp to soups, stews stocks and curries during cooking
- Sprinkle on vegetables with oil before roasting
- Rub into meat of fish before cooking
- Add two teaspoons in bread dough when adding the water
Example Recipe
Mariners Pasta sauce (serves 4)
1 tsp mixed seaweed flakes
2 tbsp olive oil
1 onion chopped
4 garlic cloves chopped
800g passata
Handful basil leavesGently fry onion then add garlic. Once soft add passata, basil and seaweed flakes and simmer for 20 mins.
Serve with steaming pasta and a drizzle with lemon.
Yum!
A beautifully vibrant mix of nori, dulse and sea greens flakes that offers a super simple introduction to seaweed. Sprinkle onto cooked or raw dishes.
Taste: delicate, soft, smokey and slightly salty.
Eat raw or cooked
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Why not try
- Sprinkle a teaspoon on salads or in soups
- Mix into mashed potatoes when mashing
- Mix into omelettes, frittatas or scrambled eggs when whisking the egg.
- Sprinkle on meat or fish before cooking
Example Recipe
Sea Salad Omelette (serves 2)
2 tsp Sea Salad
2 eggs beaten
50ml milk
handful spinach
20g grated cheese
olive oilPreheat oven to 180ºC. Whisk together
milk & eggs then mix in the sea salad, spinach and
cheese. Heat oil in a pan then pour in the egg mix. Cook
2 mins until base is, the top still
liquid. Place pan under grill for 2-3 mins
until egg starts to rise & become golden.
A blend of our Dulse, Nori & Sea Greens, mixed with Cornish Sea Salt. Swap it with your current salt to add nutritional and visual benefits!
Taste: salty, oceany with a subtly smokeyness
Eat raw or cooked
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Why not try
- Sprinkle onto cooked vegetables with a drizzle of lemon
- Rub into fish or meat before cooking
- Sprinkle onto eggs after cooking
Example Recipe
Roast mackerel with seaweed salt (serves 2)
2 fresh mackerel, gutted and cleaned
1 tsp Cornish seaweed salt
1 lemon sliced
2 rosemary sprigs, halved
6 bay leaves
3 tsp olive oilPreheat the oven to 180°C. Cut the skin of the maceral and rub with seaweed salt. Push a lemon slice and rosemary sprig into each fish.
Lay the fish over the scattered bay leaves on a tray and drizzle with olive oil. Roast for 10 mins then turn over for another 10.
Serve with new potatoes and crunchy green salad.
YYuumm!
Kelp, or Kombu, is famously used in Japanese cooking and for its unique umami taste. A deeply detoxifying and powerful sea vegetable.
Taste: deep umami taste, salty, sweet and smokey.
Eat cooked or rehydrated
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Note: this needs to be soaked for 30 mins in water to reduce high iodine levels when eaten raw. Cooking significantly reduces iodine levels.Why not try
- Boil for 15 minutes then use instead of lasagna sheets for gluten free and low carb lasagna.
- Wrap around fish and secure with tooth pick. Then bake in the oven
- Add a strip to miso soup or stews when adding the liquid
- Cook and/or soak with beans, pulses and grains to increase digestibility.
Example Recipe
Miso soup (serves 2)
500ml water
1 strip kombu/kelp soaked in water for 30 mins
Handful green leafy veg
1 tbsp Apple cider vinegar
spring onions chopped
white miso paste
Bring water to the boil in a pan and add kelp. Simmer for 10 mins. Place miso paste in another bowl and whisk with a little hot water to dissolve then add to the pan.
Add other ingredients and cook for 5 mins
A wonderful vibrant seaweed favoured by the Irish. Great to eat on its own raw of add to cooking. Famously used as a vegan bacon alternative.
Taste: Bacony, Umami, salty, sweet and smokey
Eat raw or cooked
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Why not try
- Lightly and very briefly fry, then eat as a bacon alternative
- Snack on raw for a healthy treat
- Snip into curries or pasta sauces towards the end of cooking
- Add to salads with plenty of dressing.
Example Recipe
Dulse vegan bacon (serves 2)
5-10g dulse
Vegetable oilHeat oil in a large pan. When it is good and hot add the dulse and quickly fry turning regularly. It burns quickly so be careful!
Drain on kitchen paper then toss with sesame seeds.
Serve with toast, cooked up spinach and mushrooms for a vegan treat
Delicious for Sunday mornings!
Bursting with B vitamins, including vitamin B12. It is also well known from Chinese Crispy Fried Seaweed. Super healthy to eat raw or cooked, added to smoothies or toasted as crisps.
Taste: Salty, iodiny and light
Eat raw or cooked
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Why not try
- Add raw to salads
- Chop then add to bread dough
- Lightly fry in oil and cover with sesame seeds
- Add a clump to smoothies for a serious health kick
Example Recipe
Crispy fried seaweed
Sunflower oil
Sea greens
Sea salt
Sugar
Sesame SeedsEnsure seaweed is thoroughly dry before cooking, or it will spit when cooked. Heat some sunflower oil in a wok or deep frying pan. Fry seaweed in small batches – it only takes a few seconds to become crisp. Place on kitchen paper to soak up excess oil. In a separate frying pan, dry-toast the sesame seeds until golden.
Dress the crispy seaweed with toasted sesame seeds and a sprinkling of sugar for sweet, or sea salt for a salty treat. Eat while still warm. Fab snack!
Traditional irish winter cold buster and skin toner. Now more well known as a vegan alternative to gelatine used to set desserts and thicken sauces.
Taste: almost tasteless with subtle sweetness
Eat cooked
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To use as a thickened simmer 5g in 500ml water for 15 mins then push through a metal sieve. This gel can be added to desserts, sauces or preserves to set or thicken them.Why not try
- Elderflower pannacotta (see our recipe page)
- Add a pinch to hot chocolate and simmer for 5 mins for a delightfully thick treat
- Add a clump to soups whist cooking to thicken them
- Simmer a sprig with ginger and water for a cold busting drink.
- Sweeten with honey.
Example Recipe
Irish moss cold buster (serves 2)
2 sprigs irish moss
2 mugs water
Half a lemon
Honey
Nob of ginger grated
Turmeric root gratedSimmer seaweed and water in a pan for 5 mins then push through a sieve. Return to pan with ginger and turmeric and simmer 1 min. Pour into mug and sweeten to taste then squeeze in lemon.
Bye bye colds!
A great seaweed intro for children as it can team with normal spaghetti. This deep seaweed is great in soups, stews or meaty dishes.
Taste: beefy, deep oceany, nutty and salty
Eat cooked or rehydrated
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Why not try
- chop and add to meat or fish pies when cooking the sauce
- Soak in water or vinegar for 15 mins then add raw to salads
- Boil with spaghetti and add your regular sauce
- Poach with fish and serve with potatoes
- Add to stir fries
Example Recipe
Stir Fried Sea Spaghetti – (serves 2)
10g Sea Spaghetti
2-4 cloves of garlic
Cooking oil
1 lemon (or lime)Chop the garlic in small pieces. Rehydrate the Sea Spaghetti for about 30 minutes in cold water. Drain.
Heat the oil in a pan and add the sea spaghetti and garlic. Quickly stir fry for about 1 minute or until the sea spaghetti is tender. Cut lemon in half and drizzle oven the dish.
Serve with fish, eggs or potatoes.Simple, healthy and delicious!