Currently, New Zealand Karengo is unavailable due to the effects of the 2016 earthquake in Kaikoura, the main harvesting area in New Zealand. The ban on harvest is indefinite at this stage so we currently offer two carefully assessed, high quality, imported alternatives to provide choice for our customers
- Wild harvested karengo from ethical South American harvestors
- farmed karengo from Korea, cultivated in a controlled environment (whilst farmed, this is relatively unprocessed when compared to the highly processed, deep fried salty nori sheets available in many supermarkets currently.
What is Karengo seaweed?
Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as Nori in Japan, Laver in Europe, Karengo is from the group of red seaweeds. There are many varieties of Karengo around the world and they vary in colour, taste & texture.
Karengo generally has a mild marine flavour that changes with the level of moisture. Eaten straight from the packet, some taste mushroom, but when moist, an anchovy flavour dominates. When dried, karengo can taste nutty. Karengo does not need to be rehydrated before eating.
What are the health benefits of Karengo?
Karengo is high in vegetable protein (up to 35% for the farmed varieties, the highest of all seaweeds) and fibre, Vitamins A, B complex & C. Additionally, Karengo is a good source of calcium, manganese, iron, zinc and essential fatty acids. Karengo has a positive omega3/6 ratio and can be enjoyed in large amounts without exceeding RDI for iodine.
How do I use Karengo?
Karengo is one of the most versatile seaweeds to eat, and can be used in multiple ways when preparing food.
Fronds are bite-size pieces cut from the whole leaf; and when dry, make a lovely crunchy snack, or are used to garnish pizza or pasta, as a vegan alternative to anchovy in any Mediterranean recipes, can be added to omelettes, seafood, stir fries, lamb, starches, mushrooms, tofu, nuts & seeds.
Karengo’s uses are not limited to savoury dishes; it pairs beautifully with fruits, in fruit salsa and in these fondant cakes with chocolate & ginger.
Some boil Karengo into a paste and serve on break, and others roll in oats and fry into a laver bread (a Welsh delicacy).
Karengo will preserve naturally for years if kept dry and away from light.
Where is Pacific Harvest’s Karengo sourced from?
Pacific Harvest’s Farmed Karengo is cultivated in a controlled environment in Korea. Being a farmed product, the quality and flavour is more consistent through the harvest season.
Pacific Harvest’s wild Karengo is sourced from ethical harvesters in South America – harvested and cleaned by hand then dried naturally before packing.
Pacific Harvest’s Wild and Farmed Karengos are tested for contaminants.
Warnings – eating Karengo
While every effort has been made to remove all foreign particles, occasionally a small shell or sand from the seashore may remain hidden in the leaves. We suggest a quick examination of the wild karengo before use