1. Better than you think
Algae are up to date! They are bought fresh or lyophilized, in which case it is sufficient to let them soak in water before use. You’ll find them in Asian grocery stores and health food stores.
In Ireland, cakes are made from this red algae. Pieces of dulse are mixed with mashed potatoes, then shaped pancakes that are fried. There is also dulse tapenade, a kind of seaweed cream used to spread toast or to decorate salads, fish or shellfish.
Chopped, these brown ribbons come to raise the soups. Freeze-dried, kelp (or seaweed) is sprinkled on food, like a condiment.
4. Sea lettuce
It can be consumed reduced in puree and mixed with oatmeal, in patties that are fried for breakfast or as a side dish with fish. It can also decorate salads, soups, sauces or cook in foil.
Nori is rich in beta-carotene (precursor of vitamin A). Like all antioxidants, this nutrient is likely to neutralize the harmful molecules that are free radicals before they cause damage to the DNA of cells.
Sold in dried leaves, this Japanese seaweed is used to wrap rice cakes or sushi. Cut into strips, it decorates and flavors the soups.
This Japanese seaweed, now cultivated in Brittany, is mainly used to flavor soups. In strips, it can also decorate stews, fried or salads.
Most seaweed is rich in salt. If you have to limit it, let it soak before eating and do not overdo it.