Himanthalia elongata, commonly known as sea spaghetti, is easily recognisable by its long, thin blades (equivalent to leaves for terrestrial plants) which can reach 2 to 3 m in length. Thanks to its slightly buttery taste, and its green colour after cooking reminiscent of green beans, it is very easy to use as a sea vegetable.
Disponible en BIOLOGIQUE
- Sea vegetable
Sea spaghetti is a brown seaweed of the family Fucales that can grow up to 2 to 3 metres in length.
The sea spaghetti is harvested by hand from the bottom of the foreshore in semi-threshed areas. This annual seaweed grows at the beginning of winter and disappears at the end of summer (harvesting is regulated in Bretagne).
Like wakame, sea lettuce, nori and dulse, the sea spaghetti is one of the easiest algae to cook.
– Colour: Khaki to brown, turning green when cooked
– Texture: soft and tender, melting after cooking
– Taste: not very intense with an iodine and buttery note, adding roundness
DOSAGE: 4 to 7 g / day
Sea spaghetti are used :
– As a sea vegetable: after a quick soaking and cooking (10 minutes in water or steam), the sea spaghetti becomes green like green beans and is ideal for accompanying meats, fish, pan-fried cereals and vegetables.
– As a seasoning: it transfers its flavours very easily to water, thus flavouring soups and broths.
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