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Seaweed Oysters and Caviar

I would like to tell you about a new product, but the history of seaweed began at the dawn of mankind.

Marine plant: set of marine plants 3 billion years old such as algae and samphire

Definition of Larousse Gastronomique: Marine plants used in cooking, as a garnish or in a salad. Algae are present in all latitudes, but their extension is however limited to the near shore. Extremely varied, they are rich in protein, cellulose, trace elements (including iodine) and vitamins. For me it started when

I met Antoine Nicolas in 2014 who will introduce me to his company and especially share with me his passion for algae. The harvests under the ice floe with the Percé rock as a panorama make me dream and awaken respect in me for the efforts that Antoine put in place for a very little known ingredient on our plates.

Being in the diet forever and eating like you three times a day, it can be difficult to discover new flavors. When I discovered algae, several culinary ideas came to me. I wanted to help Antoine bring algae to as many people as possible. Both passionate about fresh produce, we first tried to sell them fresh. The clientele did not respond to its long, slimy, sea-scent leaves that last only a few days, fresh out of the ocean.

Yet I managed to use seared wakame like spinach with a clove of garlic and butter, or even in pesto and Rockefeller oysters. Antoine made the right decision to dry them so that he could keep them longer and make them easier to use.

Organo Logically, we are sometimes in the salad, the herbs, the roots and the mushrooms. Nutritionally, a super food that has always been used in pharmaceuticals. Rich on average 55% protein, Vitamins A, B1, B2, B3, B5, B6, B9, B12, C, E, K, zinc, iron and more.

Dulse has therapeutic virtues appetite suppressant 

Fucus aids digestion

Wakame helps high blood pressure

Nori is recommended for iron deficiencies

The resource: Fisheries and Ocean Canada grant a few harvesting permits on established territories, quotas by species are listed. The trade and harvest of seaweed is still new in Canada. Antoine collects them in apnea on the foot like a mushroom, his zone extends all along Forillon National Park, other harvests those stranded on the beach and also techniques of planting on ropes are being tested in the bay of Chandeleur. In the kitchen, I sprinkle the flakes in my tartars, sashimi, poké, my homemade mayonnaise to accompany seafood. Guacamole as a sweet recipe, among others in children's pancakes and brownies. Use in almost all “Alginate” agri-food sauces as a stabilizer. The leaves are used as an appetite suppressant snack, in cooking lobster, mussels. Here are some recipe ideas for 4 people:

Mayonnaise with seaweed: ing: 1 egg yolk; 1 tsp old-fashioned mustard; 1 cup of canola or sunflower oil; zest of lemons; 2 tsp of wakame. Method: Combine the yolk and mustard, whisk in the oil. Finish with the seaweed, zest and pepper. Plain yogurt with seaweed and cucumber: ing: 1 cup of plain yogurt 10%, 1 half cucumber, freshly ground pepper, 2 tsp of wakame. Method Peel the cucumber and remove the seeds, then cut it into small cubes, mix with the yogurt, peppercorns and wakame

Normande pancake with seaweed: ing: 2 eggs, a cup of flour, ¼ cup of sugar, 50 gr of melted butter, 1 tsp of dulse 1 tsp of nori Method: Mix the ingredients in the in order, whisk and cook in a pan as finely as possible.

Mussels marinières with nori: 4 pounds of mussels; 1 half cup of white wine, a French shallot, 1 clove of garlic, crushed black pepper, 2 sheets of nori. Method Chop the shallot, in a saucepan with a lid, place the white wine, shallot, garlic, cracked pepper and nori leaves. When it comes to the boil, pour in the mussels that you have previously washed. Cook for about 8 minutes. Put the lid back on and stir occasionally

Simply use seaweed in all your favorite recipes, they will replace herbs or salt in almost any recipe. An ingredient to discover that we must talk about and give our children a taste.

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