Harvesting and processing seaweed
 
Large tides and fishing feet

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Our business is marked by the tides and the seasons.
The work of fishermen walking program is based on high tides ie when the full moon and the moon black. Roscoff on the tidal reaches 9 meters a large coefficient. At low tide seaweed discovering and gathering in full swing.

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Fishermen walking of seaweed now have a professional status and can manage resources in collaboration with the authorities. With the exception of Royal kombu all that we collect are annuals species.  We should be able to pick both fully mature and before the storms do the job.

• Site du Service Hydrographique et Océanographique de la Marine (SHOM)

One seaweed, one season! some even prefer to grow up the winter!

Conservation
Two methods are used immediately after washing: Salting or dehydration.
Salting is done gradually until saturation. The seaweed are then stored in cold positive. We use salt without anti-Motta and used in Organic farming.
This process allows to keep the seaweed for several months and we guarantee DLUO (deadline for use) for 4 months.
Salting refines the taste of seaweed and gives a softer texture


Dehydration occurs in barns where the temperature is around 40 ° C. This gentle dehydration respects the best product and particular tastes. The seaweed can then be crushed and sieved to be proposed in sequins.

Several sizes are offered:
Mini ( < 1,5mm)
Spices (2 à 3 mm)
Standard (4 à 5 mm)
Large flakes (about 1cm)

Seaweed : a wealth of flavors !

Seaweed make their waves of new flavors in addition the properties of a flavor enhancer.
The flavor profile is different from an alga to another :

• Seaweed culture
• Wild seaweed