What is Sea Spaghetti seaweed?
Sea Spaghetti is a prolific brown seaweed from the North Atlantic. The blades (seaweed leaves) look like long narrow whips in a shape reminiscent of noodles. Once rehydrated,, the texture of Sea Spaghetti seaweed is that of ‘al dente’ pasta. The colour may vary from dark brown, khaki to olive-green, depending on location, season and maturity of the plant. Sea Spaghetti is mostly sold dried in lengths and some say it tastes a bit like biltong.
Youngters particularly enjoy the noodle like shape and mild taste of Sea Spaghetti so it can become a family favourite – particularly if you are looking to reduce gluten and increase (sea) vegetable intake.
What are the health benefits of Sea Spaghetti seaweed?
Like all seaweeds in the Brown group, Sea Spaghetti is an excellent source of iodine and unique health-giving compounds like Fucoxanthin, Alginic Acid, Fucoidan, Laminarin and Lignans. It is particularly rich in calcium, magnesium & zinc, fibre and has a good balance of vitamins.
How do I cook with Sea Spaghetti seaweed?
The best way to enjoy Sea Spaghetti is rehydrated. There are 2 options:
- keep it raw by soaking the dried lengths for half an hour in tepid water or
- faster, simply boil it for 10 minutes like you would pasta
Sea Spaghetti will expand 4-5 times its weight & size, and the colour may change from black to brown or olive green. The taste and texture is very mild, a good start for an inexperienced seaweed palate.
The soaking/cooking juice makes a nutritious stock that can be added to smoothies, soups or stews.
For extra flavour, soak Sea Spaghetti in a tasty liquid instead of just water – stock, juice, herbal/fruit teas or sherry – the seaweed will absorb the flavour nicely. In this case, a longer soaking time will result in a stronger the taste and weaker saltiness,. See how this is applied in this winter fruit salad.
Celebrity Chefs like Yotam Ottolenghi, Jamie Oliver and Heston Blumenthal have used the seaweed to create innovative & healthy dishes. Sea Spaghetti makes a great accompaniment to tuna steak, salmon steak or scallops. Chefs have also deep-fried it (dried or re-hydrated) until golden and crispy and used it as a garnish on food or as a snack with lemon.
Here are some Sea Spaghetti recipes to inspire you
Where is Pacific Harvest’s Sea Spaghetti sourced from?
Our Sea Spaghetti is currently imported from Brittany in France and is tested for contaminants.
Warnings – eating Sea Spaghetti seaweed
Sea Spaghetti belongs to the brown seaweed group and therefore contains fairly high levels of iodine. Only a few strands per serving are necessary to meet iodine RDI. Please refer to the information on the label to determine appropriate intake