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Dried sea lettuce

Dried sea lettuce
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Dried sea lettuce is natural seaweed which can be rehydrated and used in the kitchen in a thousand different ways.

It has an intense sea flavor and its texture is fine and chewy. Enjoy this delicacy and dare to give an innovative twist to your recipes.

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Rating: 4.2/5 (29 votes cast)

Dried sea lettuce , 4.2 out of 5 based on 29 ratings

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The Sea Lettuce offered by Porto Muiños is an edible seaweed that takes its name from the similarity of their product with the green salad. It grows in intertidal areas (coastal areas that are exposed at low tide) and can be found in almost every sea.

Countries such as Britain, Ireland, China, and especially Japan consider it a popular delicacy, and its use in the kitchen is quite diverse.

Nutritional value:

The seaweed we offer is very rich in fiber, protein and vitamins (A, C and B12). It also has many carbohydrates and minerals, as well as sodium, calcium, iodine, iron and magnesium.

Contains fatty acids like Omega 3, which is a great detoxifier, antioxidant and astringent.

Ingredients: Sea Lettuce (Ulva Lactuca), organically produced.

Packaging: cardboard package

Net Weight: 25 gr

Culinary uses:

Natural: rehydrated in salads.

Toasted: Once baked and crushed in a mortar, it is a very versatile condiment.

Boiled: It is an excellent component in soups, creams, croquettes, scrambled eggs, stews, and pies. It is also an ideal companion for fish or other seafood dishes. Its use is very popular in Japanese green  sushi, where it is used to wrap rice surrounding raw or marinated fish.


Rehydration: Soak in water with a little salt for 5 minutes. It will expand to 4 times its dry weight once rehydrated.

Cooking Time: Boil for 5 minutes.

Dried Seaweed

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

Use cold water and a pinch of salt to soak seaweed. It's important to leave the seaweed soaking for the right amount of time; too long and it would 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 seaweed. It also studies many other delicacies from Galician Sea, always searching out for new flavors and textures: dried seaweed, seaweed tartare, seaweed noodles, seaweed herbal tea. 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.


03/10/2014 JUSTI. Con sabor intenso pero agradable, se le pueden dar muchos usos y las algas son sanisimas
01/2/2014 K. Gordo. Gran selección en Holagourmet Este Alga particularmente es ideal para enrollar arroz con pescados crudos o marinados, el conocido sushi verde de la cocina japonesa. En Holagourmet tienen mas de 60 referencias de Algas, ademas te asesoran muy bien.
10/16/2013 Africa R.. Muy saludables Además de ser saludables le dan un toque especial integrandolas en tus platos. A mi personalmente la Wakame es la que mas me gusta, puesto que su sabor no es tan intenso.

    Seaweed, Seitan and Enokitakes
    A very simple recipe that's both easy to prepare and very healthy, this product from Portomuiños will not disappoint.

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