Its elongated and narrow forms give the name to this exuberant brown seaweed, very tasty and frequent in deep littorals with agitated waters. Rich in fibre, it has an exceptional iron content and a taste reminiscent of cuttlefish. Both raw and cooked, due to its texture and taste, it is one of the seaweeds with the most personality and success among the Atlantic varieties.
How can we consume it?
- Raw: Cut, soak for 30 minutes in salted water and add to salad.
- Cooked: Boiled with other vegetables, steamed 2-30 min. or with rice, stews, sautéed, stuffed with empanadas and pizzas.
- Fried: Like battered squid. Scald first, batter, fry and sprinkle with lemon.
