Sea spaghetti
Himanthalia elongata

TASTE

Smooth, reminiscent of a land vegetable rather than a sea vegetable

COLOR

Yellowish brown or golden brown when fresh, turning green when hot

TEXTURE

Crunchy and meaty.

FORM

As narrow, elongated ribbons that can be up to 3m long and 1.5cm thick.

PROPERTIES

It has a high fiber content, especially soluble fiber, in contrast to other earthy vegetables. It has a high iodine content and is a source of magnesium and potassium. Fat-free and sugar-free.

HABITAT IN GALICIA

It grows attached to rocks on coasts that are not very open to the waves and is exposed at low tide, forming a kind of long “mane” that can cover other algae completely. Curiously, these elongated ribbons sprout from small discs on the rocks that resemble small mushrooms.

IN THE KITCHEN

Ideal for beginners in the consumption of seaweed for its fresh earthy vegetable flavor.

The meaty texture makes it versatile in the preparation of salads, scrambled eggs, stir-fries, side dishes, rice, pasta, legumes, soups, scrambled eggs, croquettes and canapés.

In dough, batter, bread, cookies.

In powdered form, it can be used as a seasoning or salt substitute.

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