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Dried seaweed salad

Dried seaweed salad
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This product is made from a natural seaweed which can be hydrated for use in the kitchen in a thousand different ways. It has a certain maritime flavor reminiscent of the sea.

The sea lettuce has a fine, chewy texture and the nori combines well with the crunchy, meaty texture of wakame.

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Rating: 3.9/5 (37 votes cast)

Dried seaweed salad , 3.9 out of 5 based on 37 ratings

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The  sea salad is composed of organic products and features three varieties of seaweed: sea lettuce, wakame and nori. These are quite healthy as they contain large quantities of protein, fiber and minerals.

A mix of tasty sea vegetables with high nutritional value, this garden of the sea is an essential ingredient in your gourmet recipes.

Nutritional value:

High in protein and fiber. Low-fat and sugar-free. Contains vitamin A

Minerals: Iodine (I), Calcium (Ca), Iron (FE) and Magnesium (Mg).

Ingredients: sea lettuce (Ulva spp.), Wakame (Undaria pinnatifida) and Nori (Porphyra spp.), produced organically.

Packaging: cardboard package.

Net weight 25 g.

Culinary Uses:

Raw: In salads (rehydrated or boiled).

Toasted: Bake and grind to use as seasoning.

Boiled: An innovative twist in soups, creams, croquettes, scrambled eggs, stews and pies. Also works well as a garnish for fish or seafood recipes. It is a very original ingredient for rice and pasta dishes, and gives them an entirely distinctive touch.


Rehydrated: Soak in water with a little salt for 5 minutes. When rehydrated, it will expand to 4 times its dry weight.

Cooking time: 5 minutes

Dried Seaweed

Dried Seaweed has to be soaked in water before cooking and it increases considerably in weight after soaking (see attached document).

Use cold water and a pinch of salt to soak seaweed. It's important to leave it soaking the right amount of time; too long and it will lose its texture.

When cooking a recipe with lots of water, such as stews or soups, dried seaweed can be incorporated directly, since it soaks as it cooks.

The water used to soak seaweed can also be used to cook and flavor other dishes.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of the seaweed. It also studies and devises many other sea delicacies from the Galician Sea, searching out new flavors and textures: dried seaweed, seaweed tartare, seaweed noodles, and seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.


04/11/2014 Julia. Me encantan además se pueden hacer tantas cosas con ellas, las recomiendo por sanas y versatiles
03/5/2014 Alfon. Son muy sanas deberiamos utilizarlas más
01/2/2014 Jose Maria. Muy sabrosas He empezado a hacer algún pinito que otro cocinando algas y he quedado sorprendido lo sabrosas que estan. Por lo visto es la alimentación del futuro.
11/29/2013 P. Falk. Feinkostalgen im Risotto Habe mit diesen feinen getrockneten Algen einen hervorragenden Risotto gemacht. Danke für die Betreuung am Livechat. Sehr netter Kundendienst.
10/14/2013 Pedro D. Hoher Nährwert und lecker Abgesehen von ihrem hohen Nährwert schmecken sie in Nudelgerichten einfach lecker

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