Sea Salad Mix of Sea Spaghetti, Kombu, Sweet Kelp, Dulse and Irish Wakame 40 grams,
The seaweed salad mix will arrive dried, chopped and packaged in a resealable food closing bag.
Irish Dulse (palmaria palmata)
Dulse’s properties are similar to those of a flavour-enhancer. It is commonly referred to as dillisk on the west coast of Ireland. Dillisk is usually dried and sold as a snack food from stalls in seaside towns by periwinkle-sellers.
Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder.If you require flakes please telephone Trevor on 0777 9734122.
In Iceland, the tradition is to eat it with butter. It can be pan-fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can be used as a flavour enhancer in meat dishes, such as chili, in place ofmonosodium glutamate.
Dulse contains iodine, which prevents goitre.
Sweet Kelp (saccharina lattisima)
When dry the colour will be a dark yellowish brown. The Sweet Kelp contains a natural sugar content which can be seen on the surface of the plant.
Can be cooked as a sea vegetable or used as a flavour enhancer.
Sea Spaghetti (himanthalia elongata)
Sea Spaghetti sometimes called Chorda Filum. The plants are usually darker and twisted together. The Sea Spaghetti can be cut into small lengths soaked in water and used in salads. You can also air dry the seaweed and cut into lengths for packaging.
Kelp Irish Wakame Alaria esculenta or in Ireland Láir or Láracha.
Wakame is a rich source of eicosapentaenoic acid, an omega 3 fatty acid. At over 400 mg/100 kcal or almost 1 mg/kJ, it has one of the higher nutrient: calorie ratios for this nutrient, and among the very highest for a vegetarian source.
We remove the middle stem for the Wakame.
It may be eaten fresh or cooked.
Wakame is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads.