Wild seaweeds from the Oosterschelde
Because of the ´cutting in the wild´ by Jan Kruijsse, fresh seaweed is now available for Dutch chefs. The weeds are cut by order.
National Park the Oosterschelde is a nature reserve with a very good water quality. The result is the most pure seaweed, cut in the wild and the quality is much better than salted or dried seaweed.
The use of seaweeds is often associated with the Japanese kitchen. But many people don’t know that there is a long tradition of seaweeds in Europe. Seaweeds do a great job in the French and Dutch kitchens. For example in a stew, salad or steamed.
Flax brick weed
Freshly cut from the Oosterschelde. Article number 35017, box of 250 grams.
Season: With a soft winter year round available. After storm difficult to obtain.
Taste: Crispy and slightly salt.
Preparation: Keep raw. Serve to your dish at the very last.
Combine with: Nice crispy. Serve with cold savory dishes.
Sea-oakweed
Freshly cut from the Oosterschelde. Article number 35018, box of 500 grams.
Season: Year-round.
Taste: Salty and nutty. Quite firm, softens when heated.
Preparation: Cook or make chips, by baking in the oven with olive oil and sesame seeds.
Combine with: Soy sauce and vegetable dishes that can use a nutty flavour.
Wakaméweed
Freshly cut from the Oosterschelde. Article number 35020, box of 400 grams.
Season: From April till June. This type of seaweed grows when the water temperature is below 15°C. After that it will disappear.
Taste: Nutty and mineral flavour.
Preparation: Very useable to wrap the fish in and then cook in the oven.
Combine with: Fish with a strong taste. Also try with some chocolate.
Oarweed
Freshly cut from the Oosterschelde. Article number 35065, box of 350 grams.
Season: Available from February.
Taste: A kelp seaweed with a great fleshy structure.
Preparation: Prepare the same as you would prepare the vein of wakamé: cook for a longer period of time.
Combine with: Many combinations are possible. For example with scale and shellfish.
Redhornsweed
Freshly cut from the Oosterschelde. Article number 35021, box of 400 grams.
Season: From July till December.
Taste: Fruity flavour. The structure is reminiscent of samphire.
Preparation: Process raw, stew or fry in tempura batter. Use it as a salt substitute when drier or powdered. Gives a red color.
Combine with: Many combinations are possible, both savory as sweet.
Sea lettuceweed
Freshly cut from the Oosterschelde. Article number 35022, box of 400 grams.
Season: June till December..
Taste: Tender and soft, slightly salt. Tastes like spinach or cabbage.
Preparation: Stew or blanch shortly, the seaweed will get softer.
Combine with: Scale and shellfish.
Seaspaghetti seaweed
Freshly cut, also known as sea-thong. Article number 35029, box of 400 grams.
Season: From April till October.
Taste: A mild and very tasty seaweed flavour.
Preparation: Blanch, stew or cook.
Combine with: The soft taste is perfect for subtle dishes. After 5 minutes of cooking, the seaweed really resembles spaghetti. Just as soft and fleshy.
Irishmosweed
Freshly cut from the Oosterschelde. Article number 35023, box of 400 grams.
Season: From July till October, in small quantities.
Taste: This seaweed is quite hard without preparation. The taste is salty.
Preparation: Cook to use as a binder, the binding substances dissolve in the water. Can also be fried as chips.
Combine with: Use in pudding or aspic.
Japanese sargassum
Freshly cut from the Oosterschelde. Article number 35024, box of 500 grams.
Season: From February till August.
Taste: Spicy seaweed flavour.
Preparation: Blanch, stew or use as tempura.
Combine with: Potatoes and fish. The confirm taste requires a combination with other solid flavors.
Codium
Freshly cut from the Oosterschelde. Article number 35000, by desired weight.
Season: Year-round.
Taste: Very nice and aromatic flavours.
Preparation: Raw or briefly cooked. Can also be processed as ice, oil or powder.
Combine with: Appetizers with oysters, tartar or sea bass.
Dulseweed
Freshly cut from the Oosterschelde. Article number 35028, box of 400 grams.
Season: From June till September.
Taste: Tender and soft, slightly salt. Kind of like cabbage.
Preparation: Use raw with a bit of olive oil or stew or blanch briefly.
Combine with: Many combinations possible, for example with scale and shellfish.
Sea juice
Filtered water from the Oosterschelde. Article number 35019, 2 liter bottle
Taste: Salty, pure and lots of minerals.
Preparation: Perfect for cooking vegetables or potatoes or to cook fish.
Combine with: Vegetables, potatoes, fish and many other ingredients. Suitable for rinsing seaweed.
