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

With a long streamline shape, sea spaghetti is smooth, iodised and tender brown seaweed. Will compliment fish, seafood pies and vegetables.


Treatment :
The seaweed are harvested during high tides on the Brittany coast and are washed with sea water. They are then dried under greenhouse on table and dehydrated in dryers where the temperature is around 40 ° C