Preparing food seaweed

The preparation of food seaweed begins with the harvest, carried out either by wild gathering at sea or by cultivation. Several uses are then possible.

Dehydrated seaweed: the seaweed is washed then dried in the open air or by controlled drying at low temperature. This process preserves its nutrients (minerals, fibre, vitamins). Finally, it is cut and packaged as flakes, sheets or powder depending on its use. It has the advantage of keeping for a long time.

Fresh salted seaweed: the seaweed is washed to remove sand, shells and impurities, without altering its properties, then salted, that is, covered in salt. It thus keeps for several months in a cool place, but remember to desalt it before cooking.

Seaweed-based preparations: mixed together as a tartare, or with other animal or plant products, seaweeds go into the making of many recipes. They are sold in the chilled sections or canned.