Back to the home page
PrintPrint

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

English | Deutsch | Français
News on board
>> Accueil > Chilled products > Fresh salted seaweed

Fresh salted seaweed

After being harvested from the north shore of Finistère (Brittany, France) and particularly the area of Roscoff, the seaweeds were selected, washed with sea water and salted. This ancestral conservation procedure allows to obtain an entire and soft seaweeds with lively colors. These products are very assessed by the cooks as well as in a home cooking.

These seaweeds desalt in 2 or 3 different waters during 1 minute (to obtain a lightly salted taste, close to their natural flavor) before their using in your preparations.

Best before : 4 months
Keep refrigerated : 0 to +4°C.
Available in packaging of 100 gr, 250 gr or 1 kg.



General remarks

Wild seaweed are found around Roscoff (North Finistère) in clean waters. This region benefits from one of the greatest tidal ranges (the difference between high and low tide) in Europe. Professional shellfish collectors harvest the algae during springtides.

Among these seaweed, we find the following varieties:
  • Sea lettuce : Ulva sp.
  • Nori : Porphyra sp.
  • Dulse : Palmaria palmata
  • Sea spaghettis : Himanthalia elongata
  • Kombu royal : Laminaria saccharina

Wakamé (Undaria pinnatifida) is brown seaweed now cultivated on the Atlantic Coast. Cultivation begins at the end of September at several nautical miles from the coast, according to sites, and the harvest starts in March until the end of May. It is one of the most consumed seaweed in Asia.

Treatment:

  Seaweedare harvested by professional shellfish collectors at springtides and then sent to our workshops where they are then sorted and washed in seawater with a bubbling system that allows seaweed to spread and to rid them of the majority of sand, stones and shellfish. They are then strained and salted progressively with sea salt used in AB (untreated – no anti-caking agent) until saturated. Storage is done under temperatures controlled between 0 and +4 °C.

Use – Dosage:

Most appreciated by chefs as well as individuals. To remove the salt, they are soaked in 2 to 3 different waters for 1 minute (until they obtain a slightly salted taste that resembles their natural taste) before being incorporated into your preparations.

Because of its concentration in mineral salts, seaweed is a seasoning. Use 15 to 30 gr per

Preservation:

Several months in the refrigerator (0 to + 4°C). Soak out the salt from the desired amount then close the container and return it to the refrigerator.The salt preserves the product, and the cold reduces the cooking action of the salt.

Overexposure to light could cause the seaweed to lose its pigmentation.

Presentation:

1kg polystyrene tide case
Transparent 250 g or 120 g containers in PLA * with hinged lid

*: Biocompostable (starch)

top of the page