Sea Spaghetti, also called Thongweed or himanthalia elongata, is a brown alga which grows in long forked strands from its small, cupped base. On the Galician coast of northern Spain where Porto Mui√±os harvest sea spaghetti when the tide is out, it is found growing on rocks sometimes draped over other seaweeds. With a delicate flavor compared to more briny and assertive alga, it may bring to mind the taste and texture of cooked long beans and for this reason takes the name haricots de mer in French. Sea spaghetti is high in fiber, vitamin C and iodine, has no fat content, and has a brown color when fresh but turns a dark green when exposed to heat. Incorporate its versatile and mellow mineral flavor in a variety of preparations from salads, egg dishes, soups, pasta, and legumes to breads and pastries in chipped or powdered form when baking. This seaweed is fresh and salted. It should be rinsed for thirty seconds three times in cold water before being used in the kitchen.
A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.