Sea spaghetti

These long seaweed strips (hence the name) are visually striking — they resemble flat pasta ribbons or marine linguine. Their firm and elastic texture, combined with an intensely iodised flavour, makes them perfect for creative cuisine. They can be used as “vegetable pasta”, blanched and served with strong sauces, or thinly sliced as crunchy strands in salads or cold dishes. They also work well as a base for fermentations or deep saline infusions. Our seaweeds are preserved in seawater to ensure freshness and stability. Before use, they should be soaked in cold water, with or without rinsing, depending on the desired salt level in the dish.