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Paracentrotus lividus. Seafood of soft consistency, orange color and intense flavor. Rich in proteins.
HOW TO EAT?
On a toast as a pâté. It can be used to prepare pâtés, creams, béchamel, sauces and scrambled eggs.
Company information:
PORTO-MUIÑOS is a family business, Antonio and Rosa Mirás, his wife, began in 1998 to market seaweed. The first years they processed them to commercialize in dehydrated and canned. Currently you can also find their products in powder, salted, fresh, the latter with great success. Their seaweed is distributed in all parts of the Spanish community, and in different countries of the five continents.
Antonio and Rosa base the success of their company on the study and dissemination of the organoleptic qualities of seaweed.
This small canning company also dedicates space and time to the elaboration of other products from the sea of Galicia: delicate sea urchin roe preserves, monkfish liver whose taste and texture has obtained a good qualification from specialists, mussels with seaweed, seaweed infusions, wheat semolina pasta with seaweed and other products with all the flavour and richness of the Atlantic.
Paracentrotus lividus. Seafood of soft consistency, orange color and intense flavor. Rich in proteins.HOW TO EAT?On a toast as a pâté. It can be used to prepare pâtés, creams, béchamels, sauces and scrambled eggs
Company information:PORTO-MUIÑOS is a family business, Antonio and Rosa Mirás, his wife, began in 1998 to market seaweed. The first years they processed them to commercialize in dehydrated and canned. Currently you can also find their products in powder, salted, fresh, the latter with great success. Antonio and Rosa base the success of their company on the study and dissemination of the organoleptic qualities of seaweed.This small cannery also dedicates space and time to the elaboration of other products from the sea of Galicia: delicate sea urchin roe preserves, monkfish liver whose flavor and texture has obtained a good qualification from specialists, mussels with seaweed, seaweed infusions, wheat semolina pasta with seaweed and other products with all the flavor and richness of the Atlantic
Paracentrotus lividus. Seafood of soft consistency, orange color and intense flavor. Rich in proteins.
HOW TO EAT?
On a toast as a pâté. It can be used to prepare pâtés, creams, béchamel, sauces and scrambled eggs.
Company information:
PORTO-MUIÑOS is a family business, Antonio and Rosa Mirás, his wife, began in 1998 to market seaweed. The first years they processed them to commercialize in dehydrated and canned. Currently you can also find their products in powder, salted, fresh, the latter with great success. Their seaweed is distributed in all parts of the Spanish community, and in different countries of the five continents.
Antonio and Rosa base the success of their company on the study and dissemination of the organoleptic qualities of seaweed.
This small canning company also dedicates space and time to the elaboration of other products from the sea of Galicia: delicate sea urchin roe preserves, monkfish liver whose taste and texture has obtained a good qualification from specialists, mussels with seaweed, seaweed infusions, wheat semolina pasta with seaweed and other products with all the flavour and richness of the Atlantic.
Paracentrotus lividus. Seafood of soft consistency, orange color and intense flavor. Rich in proteins.HOW TO EAT?On a toast as a pâté. It can be used to prepare pâtés, creams, béchamels, sauces and scrambled eggs
Company information:PORTO-MUIÑOS is a family business, Antonio and Rosa Mirás, his wife, began in 1998 to market seaweed. The first years they processed them to commercialize in dehydrated and canned. Currently you can also find their products in powder, salted, fresh, the latter with great success. Antonio and Rosa base the success of their company on the study and dissemination of the organoleptic qualities of seaweed.This small cannery also dedicates space and time to the elaboration of other products from the sea of Galicia: delicate sea urchin roe preserves, monkfish liver whose flavor and texture has obtained a good qualification from specialists, mussels with seaweed, seaweed infusions, wheat semolina pasta with seaweed and other products with all the flavor and richness of the Atlantic
