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Wild Seaweed Salad (100g)
£4.00
(£4.00 per 100g)
(£4.00 per 100g)
A rich, wild-foraged taste of the coast. With at least three different seaweed to enjoy. Perfect to complement a range of seafood dishes.
What makes me special?
- Our friends at Bello Wild forage sustainably
- Discover unique oceanic flavours. Each pack will contain at least 3 of the following:
- Forkweed: Savoury, umami flavour. Enjoy raw for best texture. Serve with fish and seafood
- Dúlamán: Also known as channel wrack seaweed. This brown seaweed with is high in iodine and has a savoury, umami flavour. Steam before using in soups, stews and stir fries
- Egg Wrack: Toast in a pan until crisp. And use to season hearty soups and stews. Or use as a stock for seafood dishes
- Sea Spaghetti: Dark brown with long, flat fronds, this mineral-rich seaweed can be used as its name suggests – as a pasta alternative and it also works well in pickles and chutneys
- Red Dulse: Mildy salty with an umami kick. Dehydrate by toasting in a pan until crisp, the use to season lamb and seafood dishes
- Kelp: Bake in the oven or grill until crisp. Then use to impart a salty, vegetal and slightly sweet flavour to stocks, broths and ramen
- Sea Lettuce: Salty with a slightly peppery finish. Can be eaten raw, sautéed or used to wrap fish when grilling
Wash before use.
Country of Origin - UK
Class - Minimum Class 2
What makes me special?
- Our friends at Bello Wild forage sustainably
- Discover unique oceanic flavours. Each pack will contain at least 3 of the following:
- Forkweed: Savoury, umami flavour. Enjoy raw for best texture. Serve with fish and seafood
- Dúlamán: Also known as channel wrack seaweed. This brown seaweed with is high in iodine and has a savoury, umami flavour. Steam before using in soups, stews and stir fries
- Egg Wrack: Toast in a pan until crisp. And use to season hearty soups and stews. Or use as a stock for seafood dishes
- Sea Spaghetti: Dark brown with long, flat fronds, this mineral-rich seaweed can be used as its name suggests – as a pasta alternative and it also works well in pickles and chutneys
- Red Dulse: Mildy salty with an umami kick. Dehydrate by toasting in a pan until crisp, the use to season lamb and seafood dishes
- Kelp: Bake in the oven or grill until crisp. Then use to impart a salty, vegetal and slightly sweet flavour to stocks, broths and ramen
- Sea Lettuce: Salty with a slightly peppery finish. Can be eaten raw, sautéed or used to wrap fish when grilling
Wash before use.
Country of Origin - UK
Class - Minimum Class 2