Low in calories yet packed with trace elements, minerals, fiber, and protein, seaweed offers incredible nutritional benefits. But mastering varieties like nori, arame, dulse, hijiki, kombu, and sea lettuce can be tricky—especially if you don't live by the coast. Where do you even source them?
From raw seaweed salads with hazelnuts to nori-dusted salted popcorn, verbena infusions with sea lettuce, or classic eco-sushi platters, the book "Seaweed: Marine Flavors to Cook" (Editions La Plage, €19.90) by seaweed expert Anne Brunner (https://blogbio.canalblog.com) provides all the answers—and inspires you to dive in.
Algues de Bretagne's seaweed spaghetti, sold in seawater buckets, won the 2014 Grand Prize for Innovation (seafood category) at SIAL. Made with kombu juice, semolina-free, and low-calorie, simply rinse for 5 seconds. Enjoy cold in salads with balsamic vinegar or pan-fry 2-3 minutes in olive oil alongside white meat or fish. Available from January 2015 at https://algae.fr.
For an effortless flavor boost, try Creative's lemon, honey, and seaweed vinegar—ideal for salads, grilled fish, or veggies. Find it at www.histoiredegout.com and select delicatessens.
