Cooking seaweed from Bretagne, recipes seaweed, nori, wakame, lettuce, dulse, seaweed tartare

Seaweeds are conditioned in Doypack Ziplock packets that can be closed again after use to protect seaweed from ambient humidity. Preservation is improved.

Presentation:
40g to 50g Doypack Ziplock packet according to reference.
1kg bag for whole seaweed,
5kg bag for seaweed in flakes.

*Seaweed in flakes: sea lettuce, Nori, Dulse, Ocean salad, 2 seaweed salad Wakamé.
*Whole seaweed : Dulse, Wakamé, Sea spaghettis, Kombu royal