Why consume Fresh Sea Lettuce seaweed in salt?

We are going to explain why Fresh Sea Lettuce Seaweed (Ulva lactuca) is a reference to use in our dishes and in our kitchen

For its taste and smell

• An intense sea flavor, with a seafood smell typical of the Galician coasts. Character, strength and versatility, these characteristics define this "sea vegetable"

Its characteristic texture and shape

• With a texture similar to that of a thin transparent sheet, soft and flexible to the touch, being crunchy if toasted.
• It has the shape of a thin transparent sheet
• It has an apparent earth lettuce shape, hence its name, this similar appearance gave its name to this sea vegetable.

Health properties

• Sea lettuce has multiple health properties, such as its high protein content, sodium, calcium (more than that of milk), a great contribution of carbohydrates and 50 times more iron than spinach.
• Fat-free and sugar-free so it is a food that we should use in our daily cooking
• They are recommended by nutritionists for being a very complete food with a high amount of nutrients in small doses

How it is used in the kitchen

• Dried: it is put in warm water for 5 minutes or in slightly scalded water for about 3 minutes, after that time use as a vegetable more. To access the format: Click here.
• Salted fresh fish: wash several times to remove the salt, once cleaned, use as a vegetable
• Flaked: Provide on top of soups, creams, scrambled eggs, croquettes, milkshakes, etc.

In Algas de Galicia we want to help and advise you about the world of seaweed, on this website you will find all the information, properties and characteristics of this "sea vegetable". Do not stay with the doubt and ask us: recipes, characteristics, formats, etc. and we will help you to solve it

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