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Sea spaghetti in brine

Sea spaghetti in brine
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This seaweed au natural that Porto Muiños offers you is handcrafted and contains no preservatives or colorings. It stands out due to its mild sea flavor similar to that of clams and cockles.

This product, collected by divers, is very rich in protein and has a delicate flavor reminiscent of the sea.

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4,90 € tax incl.

Availability: Temporarily unavailable

Rating: 4.3/5 (27 votes cast)

Sea spaghetti in brine , 4.3 out of 5 based on 27 ratings

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The  natural sea Spaghetti from Porto Muiños is a composition of edible seaweed from Galician estuaries that is ready to eat or to be incorporated into your recipes. A seaweed from the cold waters of the Atlantic, it looks like a prolonged ribbon and achieves up to two meters in length. It has an ocher color and is found primarily in deep and choppy seas. It gets its name from its particular resemblance to the pasta.

Like most Galician seaweeds, it is high in vitamins, proteins, and minerals (calcium, magnesium, potassium). It is also rich in fiber.

Ingredients: Seaweed (Himanthalia Elongata), water, salt and lemon.

Packaging: glass jar.

Weight: Net Weight 180 gr, drained 150 gr

Culinary uses:

It adds a special touch to salads and is ideal as a garnish in meat and fish. Also goes well in scrambled eggs, as an appetizer, or a vegetable minestrone. Give a twist to your recipes with a light sea flavor.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies many other delicacies from the Galician Sea, searching out new flavors and textures:  dried seaweed, seaweed tartar, seaweed noodles, 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.


03/27/2014 Tania. He rellenado los canelones con atun, bechamel, huevo duro y los espaguetis de mar y una pasada, estan buenisssimos
03/4/2014 NACHO. MI ESPECIALIDAD: sanwich de bonito de burela, mahonesa casera y espagueti de mar huuuummm, una maravilla

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