Seaweed is preserved in sea salt and must be kept cool (4 to 6ºC) to achieve a 6 month life span. We recommend rinsing it in fresh water 2-3 times before use.
You will love Dulse for its colour and melting texture. Its soft, slightly iodized flavour will remind you of nuts. Dulse (Palmaria palmata) is a red seaweed from the Palmariales family.
Dulse goes with salads, vegetables and sauces, when raw. When cooked, it compliments fish, meat and omelettes.
Haricot de Mer® are cooked in the same way as green beans. Its iodized taste, tender texture and olive-green colour blend seamlessly with your dishes. Sea Beans (Himanthalia elongata) is a brown seaweed from the Fucal family.
Cooked or sautéed, Haricot de Mer® go superbly with meat or fish.
Royal Kombu has a fleshy, crunchy feel to it. It's a real taste-booster. Royal Kombu (Laminaria saccharina)is a brown seaweed from the Laminariacus family.
When cooked, its ideal for fish cooked in silver foil. Fried, it forms a crunchy stick, perfect for starters or with soup and fish.
As its name indicates, Sea Lettuce, really looks like it's salad counterpart. It's because of this resemblance that its the most eaten seaweed in Europe. Sea Lettuce (Ulva lactuca) is a green seaweed from the Ulvales family.
Uncooked, it goes well with salads (whether starters or side-salads). Cooked, it provides a delicious taste, similar to that of spinach.
This seaweed has a unique taste, really soft on the taste buds. Its main stem is nice and crunchy. Wakamé (Undaria pinnatifida) is a brown seaweed from the Alariacus family.
It's soft taste tickles your taste buds and flavours your soups. Wakamé can also be used in salads and quiches.