Seaweed: Sea Spaghetti

Sea spaghetti has been used for centuries all over the world in coastal communities to act as both a rich carrier of vital nutrients and to bring its unique shape, texture and gently sweet flavour to the plate.

It has been termed ‘Spaghetti del Mar’ for its looks and easy use as a substitute for pasta, but it is probably best treated simply as a vegetable in anything from stews, soups, casseroles, salads, omelets, stir-fries, as a bed for a fish dish or deep-fried in batter or on its own and drizzled with lemon.



Category: Cornish Seaweed


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