Fresh sea spaghetti in salt

Brown alga with an elongated, thin and flattened shape. It reaches 3 meters in length. Its scientific name means elongated tongue of the sea. Unknown in Asia and highly prized in Europe. It tastes like green beans. KITCHEN Use as if it were pasta with any sauce. The cooking water adds a lot of flavor to stews, soups, sauces, creams, etc. Chopped into fillings, scrambled eggs, tortillas, pizza and meat garnish. HEALTH Rich in potassium, calcium, iron (almost 10 times more than lentils) and fiber. Antioxidants, immunostimulants. It favors digestion.