Hodmedod say:
Sea spaghetti - also known as thongweed - is a great gluten-free low carb pasta or noodle alternative, delicious in soups & stews or even cooked along with regular spaghetti. It's an easy seaweed introduction for children as it turns a vibrant green during cooking and has a mild taste.
Sea spaghetti has a deep beefy, oceany, nutty and salty flavour.
The Cornish Seaweed Company is licensed by The Crown Estate to hand harvest a range of seaweeds sustainably from the waters around Cornwall's rock shores. All their seaweed is harvested, dried and packed in Cornwall, in plastic-free paper pouches (the smaller packs only) printed with biodegradable ink.
Sea spaghetti, sea thong and thongweed are common names for Himanthalia elongata brown algae, common in the north east Atlantic and the North and Baltic Seas.
Cooking
Ingredients
Nutrition
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How to use
Soak for 15 minutes in water or vinegar and add raw to salads; boil with or instead of spaghetti and add your preferred sauce; chop and add to pie fillings; poach with fish; add to stir fries.
Can be eaten raw as a chewy salty snack like biltong.
Ingredients
Dried sea spaghetti (Himanthalia elongata)
Allergy information
May contain fish, crustaceans, molluscs.
Typical values Per 100g
Energy 950kJ (227kcal)
Fat
2.3g
of which saturates 0.3g
Carbohydrate 26g
of which sugars 0.0g
Fibre 31g
Protein 9.9g
Salt 8.9g
Iodine 9.0mg
Certified organic by the Soil Association
