Frozen seaweed. Edible algae: types, nutrients, consumption, rules of preparation and processing

Let those who are prejudiced towards them forgive us: we all eat algae without even knowing it. Among the ingredients of marmalade, marshmallows, marshmallows, ice cream and some dairy products, alginic acids (E400–E405), agar-agar (E406) and carrageenan (E407) are mentioned: these algae-derived substances give the products the desired consistency without affecting their calorie content. Algae are used in thalassotherapy centers and are included in cosmetics and food supplements: they contain vitamins C, E, B2, B3, B12, provitamin A and substances important for our body such as iodine, selenium, iron, calcium, magnesium, potassium, boron, bromine and manganese. In addition, they are rich in complete, easily digestible protein, dietary fiber and high-quality fats. But still...

“Since childhood, I haven’t liked seaweed,” admits 37-year-old Tatyana. “When I was relaxing at sea with my parents for the first time, I saw heaps of algae on the beach - their sight and smell took away all my appetite!” “The choice of foods and which ones we consider acceptable depends on what they say to our imagination,” reminds psychotherapist Gérard Apfeldorfer. It must be admitted that the reputation of “horrible” algae suffers precisely because of this: shapeless, brownish or greenish, with a specific smell, they cling to slimy rocks or lazily stretch out on the beach at low tide... “Europeans do not understand sticky food, but The Japanese, caring about the balance of tastes and textures, attach great importance to it,” notes Gerard Apfeldorfer. It's a pity: despite all the advantages, algae is still a rare guest in our kitchens. Perhaps, having learned more about them, we will decide to enjoy their taste?

Better take a closer look...

EVEN A WALK ALONG THE SEASHORE, WHERE THE AIR IS SATURATED WITH IODINE, INCREASES AND HELP YOU FOCUS. AND HOW MUCH IODINE IS IN ALGAE - AND IT IS PERFECTLY ABSORBED!

“My attitude towards algae was radically changed by a university lecture on iodine,” recalls nutritionist Anna Belousova. – On 90% of the territory of our country, the soil and water contain extremely little of this microelement, which is important for our body. Even from iodized salt, buckwheat, persimmons and walnuts, which are considered the main sources of iodine, we do not get the required amount. But there is an incredible amount of it in algae, of which it is easily absorbed and quickly consumed by the body. By the way, the bigger we are, the more iodine we need.”

Even a walk along the seashore, where the air is saturated with iodine, activates the brain and helps to concentrate. Iodine gives us a feeling of lightness, and boron and bromine, which are also found in algae, soothe and relax. Algae is also rich in selenium, which is lacking in our food, but it helps hundreds of reactions occur in the body and protects its cells from the harmful effects of free radicals, the nutritionist emphasizes. So, when going on vacation to the sea, you shouldn’t give up local dishes with seaweed. In recent years, they have begun to be grown not only in Japan, Korea or China, but also in some regions of Spain, Italy, France, Great Britain, the USA... If you like it, you can bring the seaweed home by buying it at a local store. But Anna Belousova does not advise collecting them yourself: “Algae plantations are located several kilometers from the coast, where the water is very clean. And plants from the more polluted coastal zone absorb all the substances from the water in which they grow.” You can also find seaweed in our stores - dried, frozen and canned.

Where to find?

Online stores

• “Delicateska”, delikateska.ru
• “Everything for sushi”, vse-dlya-sushi.ru
• Fuji-San, fuji-san.ru
• Sushi-Lover, sushi-lover.ru
• Arkhangelsk algae plant, vodorosli-online.ru

Chain of stores "Bio-Market"

• bio-market.ru

...and tame

Famous blogger and cookbook author Nika Belotserkovskaya confesses her love for salted butter with seaweed, which is made in French Normandy: “You can do a funny “blind” tasting with it: spread it on bread, give it to your guests to try - and everyone is convinced that it’s sandwich with black caviar! This oil can be prepared at home. “It contains three types of dried crushed seaweed of different colors: dark red dulse, brown nori and green sea lettuce. Add them to softened butter, lightly salt, stir and refrigerate,” the blogger advises.

In cooking, it is easy to create a new arrangement of a familiar dish, for example, by seasoning soup, pasta, rice or salad with dried crushed seaweed - this way the food will acquire a barely noticeable iodine aroma and a salty taste. For the first time, it is better not to overdo it: the quantity can be gradually adjusted to your taste. “You can use fucus or kelp as a seasoning, which are sold in many pharmacies,” advises Anna Belousova. “It’s worth adding them to the finished dish so that the seaweed retains all its beneficial properties.” Nutritionists also do not recommend combining them with cabbage, corn, radishes, radishes or mustard: these products impair the absorption of iodine*.

Algae can also play a more independent role in soups and salads. “I prepare a salad from kelp, bell peppers, tomatoes and different types of onions,” shares Anna Belousova. – I season it with olive oil and lemon juice or vinegar. Another option: any seafood plus seaweed.” When you cook fish by wrapping it in kombu seaweed, this will give it extraordinary tenderness and flavor. You can prepare an omelet by beating two eggs with a teaspoon of chopped fucus and letting the mixture stand for a quarter of an hour: this will allow the plant to reveal its flavor and aroma. You can cook sea solyanka from any fish and seafood, adding onions and tomatoes. And then place the kelp or prepared kaiso salad on plates and pour over the prepared soup...

* V. Rebrov, O. Gromova “Vitamins, macro- and microelements” (GEOTAR-Media, 2008).

Sea vegetables

About 20 species of algae are recognized as suitable for consumption. Here are the most common ones.

This red algae, better known as nori thanks to the popularity of Japanese cuisine, can today be found in any supermarket, in the sushi section. It contains a lot of iron, calcium, phosphorus, vitamins A, D and B12, but less iodine than brown algae. Nori can be crushed and added to noodles, mashed potatoes or butter, or you can make rolls: wrap fish or shrimp with rice in it.

Kelp

In pickled form, kelp, which we better know as seaweed, can probably be found in every store. This brown algae is particularly rich in iodine and is known for its ability to stimulate bowel cleansing. Canning changes its delicate taste, often not for the better, and therefore it is worth paying attention to dried, frozen and fresh kelp.

The Japanese type of kelp in the Land of the Rising Sun is no less widespread than seaweed in our country. This algae is rich in iodine and calcium and contains many amino acids and glutamic acid. Kombu is used to make chips and prepare a traditional Japanese broth: pour water over the dried seaweed and, as soon as it starts to boil, remove from the heat. It can also be added to rice and vegetable stews.

The sweetish taste of this juicy brown algae has captivated Europeans: for the last 20 years it has been grown in Spain, Italy and France. It contains a lot of polyunsaturated fatty acids, calcium, and iodine. Wakame is added to salads, soups, rice, pasta and served as a side dish for fish dishes. It is used to make miso soup. Wakame softened in hot water is eaten as a separate dish, sprinkled with sesame seeds and seasoned with soy sauce.

Green algae, known as sea lettuce, has a neutral taste and iodine aroma, which makes it an excellent base for salads when fresh. Dried green ulva can be used to season fish soup.

Red algae with a sweet-salty, nutty taste is a source of easily digestible plant protein, many microelements and vitamin B12. It is added to salads or used as a flavorful seasoning for soups and fish.

Kelp, also called sea oak, is rich in polyunsaturated fatty acids, folic acid and vitamins. It has a salty taste and can be used instead of salt.

Than in any other vegetables? But this is not the most amazing thing about the incredible properties of algae.

What are edible algae and what types are there?

Algae are living organisms that inhabit sea and fresh water. Some of them are single-celled, while others closely resemble land plants, although from a biological point of view they are not. The algae belong to the genus Algae. Scientists say there are more than 30 thousand varieties of these organisms. But not all of them are considered edible.

Those that end up on our tables can be divided into 3 groups: brown, red, green.

The most famous representatives of brown algae are kelp, hijiki, fucus, limu, wakame (or chuka). Laminaria is a well-known plant. This algae is the absolute champion in the world in terms of iodine content.

Red algae are porphyra, dals, rhodemia, carrageenan. Porphyra is one of the most popular varieties of edible algae. Well, who hasn’t heard of nori - seaweed traditionally used to make sushi? And nori is porphyry algae.

Green sea plants used as food are the well-known spirulina, umi budo (also known as sea grapes), ulva (also known as sea lettuce), and monostroma (aonori). By the way, the uniqueness of spirulina is that it contains an incredible amount - at least 3 times more than meat.

Chemical composition

The chemical composition of different types of edible algae differs slightly. But in general terms, the set of useful elements in red, brown and green varieties is similar.

So, any algae can be considered as a source of, and most of the substances from. Also, these aquatic “plants” contain a lot of and, but most of all, as they said, iodine (each kilogram of algae contains within 1 g of iodine). Besides it, there are many other components. By the way, vanadium, which reduces liver levels, is a component unique to food products. In addition to algae, it is also found only in beekeeping products. It is also interesting that in terms of the set of minerals, seaweed is very similar to the chemical composition of human blood.

In addition, these organisms are rich in phenolic compounds, plant compounds, as well as lignins, and other biologically valuable components.

Porphyra (nori)

Porphyra is a very common algae. Lives in different seas, including the Black, Baltic, Mediterranean, and White. This representative of red aquatic “plants” is useful for preventing atherosclerosis and lowering cholesterol levels. These properties of nori make them useful for people with disorders of the cardiovascular system. In addition, nori is known as a source of vitamins A, D and. Traditionally used in Japanese, Korean and Chinese cuisines.

Lithothamnia

The extremely rich mineral and vitamin composition is the first thing that comes to mind when it comes to red coral algae lithothamnia. Researchers have counted more than 30 minerals in this product, including incredibly high portions of magnesium and iron. Thanks to this, lithothamnia is considered one of the most useful products for the prevention and treatment of anemia.

Anfeltsia

This red inhabitant of the Black Sea, as well as the outer seas of the Far East and North, resembles small spherical bushes. It usually grows near the coast at a depth not exceeding 5 m. It is ahnfeltia that is the basis for the production of a natural thickener known as agar-agar. This substance is used in marmalade, marshmallows and some other products.

In medicine, ahnfeltia is known as a natural medicine against breast cancer. But overuse of the product can cause severe diarrhea.

Phyllophora ribbed

This is a red algae from the Black Sea, common where rivers flow into the sea. For many years it served as a source of iodine. It is actively used in the beauty industry as a product that effectively slows down aging.

Benefits for weight loss

In some types of algae, researchers have found an enzyme also contained in - the same one that causes splitting. On the other hand, sea “plants” are also useful in that by consuming them in large quantities, you can get rid of the feeling of hunger for a long time. This happens because algae, absorbing liquid, swell and create a feeling of fullness in the stomach. And all this against the backdrop of a low calorie content, but a rich mineral and vitamin composition.

To speed up the breakdown of fats, it is useful to drink tea brewed from a collection of herbs and seaweed. To do this, take equal proportions of corn silk, dandelion, buckthorn, cystoseira bearda, bearberry, fireweed, licorice, alfalfa and algae (preferably kelp and fucus). Take 2 tablespoons of the mixture per liter of boiling water and leave for at least an hour. You need to drink tea 5 times a day, 100-150 ml. The course of treatment should not last more than 2 months. After a 30-day break, repeat.

Possible dangers from consumption

Potential harm from algae is possible if you are allergic to it. In addition, kelp, for example, is contraindicated for people with kidney disease, stomach ulcers, gastritis and patients with tuberculosis. People with an overactive thyroid gland can only consume sea “plants” with the permission of a doctor.

Areas of application

Algae is one of those products that people use in a variety of areas. The most obvious use is as food. In addition, in the food industry, kelp and fucus are raw materials for algin (E400), which is used in the confectionery industry as a thickener and stabilizer. E400 can usually be seen in some candies, ice cream, yogurts and even. Another representative of the E-components, obtained from red algae, is E406, also known as an agar-agar thickener.

How to cook properly

It is best to eat fresh or dried seaweed. They can be prepared in several ways: after soaking, adding to ready-made dishes, steaming or grinding the dry product, mixing with spices and adding to food in this form.

Today, algae is an affordable product in supermarkets. Moreover, it is presented in a variety of forms: frozen, salted, pickled, dried, dried, in the form of ready-made salads. When purchasing dried seaweed, it is important to carefully check the tightness of the packaging. But the white coating on the product should not be scary - this is a sign of properly prepared “plants”. Before use, dried seaweed is poured with water for a while, after which it is added to salads, broths, snacks, and rolls.

Residents of Asian countries were the first to include algae in their diet. This product takes pride of place in oriental cuisine. But sushi is far from the only dish in which sea “plants” look organic. This exotic goes well with mushrooms and beets; seaweed can be stewed in oil, and it also makes a good appetizer for strong alcohol.

Use in cosmetology

In beauty salons, procedures using algae are one of the most popular, but also expensive, pleasures. And all because they are effective. One of the most popular procedures is anti-cellulite wraps using seaweed. The extract of this product is also added to creams and serums, including those for sensitive or problem skin. Algae is used for baths, hair products and face masks.

Bioactive substances contained in algae:

• normalize metabolic processes;
• rejuvenate aging skin;
• restore skin structure;
• promote the production of collagen and elastin;
• make the skin elastic;
• moisturize skin and hair;
• restore healthy complexion;
• eliminate stretch marks.

These beneficial properties of aquatic “plants” are actively used in the beauty industry around the world.

Researchers say algae have inhabited our planet for more than 2 billion years. For several centuries, people have been eating them (although until recently they had no idea what unique properties these organisms have). The benefits of algae seem to be impossible to overestimate. Nature has endowed these amazing inhabitants of reservoirs with incredible properties. And, undoubtedly, those who call algae a super food are right. But still, we should not forget that excessive passion for even such a useful product can sometimes turn out to be dangerous.

Algae are a source of vitamins and microelements, especially rich in iodine, and therefore, in conditions of total iodine deficiency in Russia, they are certainly useful for almost everyone. However, algae are a very heterogeneous group of plants, united by their place of growth - reservoirs. Algae differ in type, nutritional value, and method of preparation. People who traditionally eat seaweed can easily name dozens of varieties of these plants and methods of preparing them. Let's be realistic and talk only about kelp (seaweed), sold in Russian stores.

Dried kelp

Dried kelp is considered the most useful, since it retains almost all of its beneficial properties and can be stored for a long time without losing its valuable properties. But for it to really benefit the body, it must be used correctly.
1 way. Mix dry kelp with sea salt and dried dill, chop evenly (preferably in a mortar) and use, adding to prepared dishes instead of regular salt. Method 2. Soak dry kelp for 6-10 hours in clean water. During this time, the seaweed will swell and increase in volume by 5-6 times. Then you should boil it for 20 minutes, so that the seaweed becomes soft but retains its shape. After this, add salt, vegetable oil and eat as a salad or warm as a side dish for fish.
3 way. Seaweed for sushi - nori. They are sold in the form of dried plates. They do not need to be cooked or soaked. The sushi filling is placed on one sheet and carefully wrapped right before use.

Frozen kelp

There are two types: raw and boiled. The fundamental difference is that the first one should be boiled after defrosting, but the second one does not need to be boiled; it can be immediately used for preparing a dish. After defrosting, frozen kelp should be thoroughly rinsed to remove sand and excess salt (if used), and then add spices and oil to taste, or use as a side dish for fish or seafood dishes.

Canned kelp

Most often in our country they buy canned kelp. At the same time, the Far Eastern one in metal cans is considered the most valuable. It is natural wild growing. In addition to kelp, canned food usually contains only salt and water. But seaweed in plastic jars is most often Japanese seaweed, grown artificially and prepared using preservatives E400 - E406, E 421. If you bought seaweed in a metal can, then you need to add vegetable oil and salt to it. spices, since you may not like it in its natural form. Ready-made salads are most often sold in plastic containers and consumed immediately.

Wild or artificially grown kelp?

It is believed that kelp has the greatest value in the second year of its development. At this time, its leaves become large, fleshy and have time to accumulate all the useful substances. In conditions of an accelerated pace of life, kelp began to be grown artificially, in special sea gardens. In this case, the harvest is harvested annually, when the leaves reach the desired size. However, such seaweed, although it has the usual taste, contains practically no useful substances. Unfortunately, this will not be written on the kelp packaging.

In the store or "from hand"?

Sea kale is a plant that has the ability to “absorb” harmful substances. Therefore, if it grows in an environmentally unfavorable reservoir, then it becomes more harmful than useful. Therefore, it is best to buy seaweed from a seller who can provide documents for kelp and permission to sell it.

How much seaweed can you eat?

With kelp, the principle “the more the better” does not apply. Properly grown and prepared seaweed contains a lot of iodine, and therefore you should not consume it in quantities greater than 250 grams per week.

Corbis/Fotosa.ru

I honestly tried to accustom myself to algae. We were inspired by scientific research: there are tens of times more vitamins and minerals in this exotic food than in the healthiest vegetables and fruits. But everything turned out to be not so simple.

In a regular store, the choice is small: most often you come across canned seaweed (kelp), nori and fucus. Sea kale contains about 40 useful substances. It is especially valuable for iodine (it is rare that iodine is absorbed so well from any product - almost 100%) and alginic acid. She and radionuclides.

But canned seaweed worries me: too much salt, oil and vinegar. In addition, it is clear that it contains much less vitamins and microelements than fresh algae.

seaweed fucus, according to the annotation, strengthens bones, hair, nails and teeth, prevents the formation of blood clots, accelerates the breakdown of fats and works a host of other miracles. It just tastes bad. Fucus is sold dried and crushed into cereals - it has a strong fishy smell, and when it gets wet, it is also bitter.

Denis Bykovskikh

I would have buried the idea of ​​including algae in my diet if it weren’t for nori. Paper-thin sheets of dried seaweed turned out to taste like roasted sunflower seeds. Nori is great for wrapping sushi and raw food rolls, cucumber and avocado slices, and pates. Crumble them into smoothies, soups, stews and omelets instead of salt, or simply eat them as chips. A tasty and healthy snack: nori has three times more calcium than milk, plus it contains iodine, vitamins C, A, B12, B2 and D.

Denis Bykovskikh

Friends and vegans told me about spirulina. Both in Europe and here spirulina Marketers make money by selling it as a medicine that is in short supply. They promise to cure everything in the world, from excess weight and baldness to cancer. This microalgae actually contains many more vitamins and minerals than regular food. For example, it contains tens of times more iron than meat, and beta-carotene than carrots.

Denis Bykovskikh

It is almost impossible to buy live spirulina in our country. It is mainly sold in tablet form over the Internet and is often counterfeited.

The consolation is that it is quite possible to grow spirulina at home. This idea is promoted by blogger and journalist Nika Dubrovskaya. “Spirulina is a quality food that a lazy city dweller like me can grow,” she says. “With proper care in the laboratory, it divides eight times a day. If you just stir it in a jar at home, it grows slower, but enough to feed your family. Requires minimal care: water, light and additives, just like for growing indoor flowers.”

You can get a sample of spirulina for free via the Internet and try to grow it yourself - Nika updates information and shares her experience.

I tried real spirulina, not in tablets, thanks to the instructor “LIVE!” Alexey Merkulov. It comes from a farm in Normandy, France, where they are grown organically. I can say that spirulina is the most delicious algae out of a dozen that I have eaten. It resembles mushrooms and nuts and smells very gently of the sea.

Our editors were ready to eat it from morning to evening, but Alexey immediately warned that you shouldn’t eat too much, especially at night - it’s a strong stimulant, just like. It is better to start with a quarter teaspoon and gradually increase to one teaspoon per day. During illness or heavy physical activity, you can eat more - 10-15 g. By the way, this norm applies to any algae.

“Spirulina is added to juices and salads with citrus fruits (with vitamin C, iron from algae is better absorbed). Another good idea is to make tartar sauce with spirulina, advises Alexey Merkulov. — You need to chop the onion, garlic and ginger, marinate in lemon juice. Soak the spirulina in water until it becomes a paste. Finely chop the tomatoes and avocado and mix everything. Goes great with fresh bread or crispbread.”

But no matter how good spirulina is, you don’t have to rely only on it. “Each algae is useful and unique in its own way,” Ruslan Gevorgiz, head of the microalgae biosynthesis management group at the Institute of Southern Seas Biology, told me. A. O. Kovalevsky (Sevastopol). “The best option is to try all the available types of edible algae and experimentally find your norm.” The main thing is not to force yourself to eat them.

5 more beneficial algae

Seaweed	As it is	For what	Subtleties
Kelp (dried seaweed)	As a salt substitute in soups, omelettes, side dishes with rice / buckwheat / legumes. With grated carrots, onions, olives, lemon juice and sesame seeds - a delicious filling for sandwiches	About 40 useful substances, including iodine, calcium and alginic acid	Shredded dried kelp is sold in pharmacies - it is healthier than canned
Hijiki	Dishes with potatoes and legumes, fried vegetables, sesame oil	Iron and calcium	It tolerates heat treatment well and increases in size after soaking.
Wakame	In puree soups	Vitamins A, C and E, phosphorus, calcium, iron, magnesium, manganese and copper	If you dilute with water, add salt and add spices, nuts, lemon juice - a delicious seaweed soup
Arame	In salads and with sauteed vegetables, tofu, yogurt dressing	Lots of calcium, iron and iodine	Arame has a sweetish taste that goes perfectly with beets, carrots and pumpkin.
Kombu	Fish dishes and side dishes with rice, hot sauces	Normalizes hormonal levels, reduces blood pressure and maintains stable blood sugar levels	Pronounced sea flavor

One of the attributes of the fast pace of life is frozen vegetables. Today they become an excellent help in cooking and significantly save every housewife’s time. One such product is frozen seaweed. The article describes in detail how to prepare and process it correctly in order to preserve as many useful substances as possible in the dish.

Product Features

Sea kale is nothing more than a product obtained from a brown seaweed called kelp. This is one of the best sources of iodine. Its regular use can save the average person from taking various dietary supplements, which are offered in abundance by pharmacy chains today. Due to the method of freezing the product, it retains most of the beneficial substances in which it is so rich.

Kelp itself is low in calories and contains no carbohydrates. Its consumption as food is usually accompanied by a therapeutic effect. Sea kale rids the human body of harmful toxins and deposits that have accumulated in it over the years. It also has a beneficial effect on the functioning of the cardiovascular system.

However, the product also has contraindications. Therefore, it is impossible to say unequivocally that seaweed is useful for everyone without exception. An endocrinologist can determine the benefit or harm, because there are diseases for which eating iodine-containing products is strictly unacceptable. It is also important to understand that excess product can provoke negative processes in the body such as stomach pain, skin rashes, difficulty breathing and even baldness.

When fresh, the product does not store well, which is why it has to be heat treated (dried or frozen). To be fair, it is worth noting that fresh frozen cabbage is inferior in vitamins and microelements to its dried counterpart. In addition, before the cooking process, the product to be frozen must be soaked in water. It is impossible to eat such a product without heat treatment, so the cooking stage is mandatory.

Detailed cooking technology

Cooking kelp is a preliminary step in the preparation of many dishes. This is a process that takes a lot of time. To begin with, the product is removed from the briquette and defrosted. As a rule, this takes no more than half an hour.

After this, the seaweed is soaked. Firstly, this is necessary in order to reduce cooking time. Secondly, the cabbage itself will become softer, which will affect the taste of the finished dish. Thirdly, soaking will help to get rid of the unpleasant odor to some extent. After the cabbage is soaked, it must be rinsed with clean water to get rid of mucus.

Then the defrosted product is dipped into a container of clean water and brought to a boil. Soak the kelp for the first time for about 15 minutes. Cook for the first time just until it boils. This will allow you to preserve as many useful components as possible. However, the cooking process does not end there: it will have to be repeated twice, observing the time regime (10-20 minutes each). It is important to use clean and cold water for soaking and cooking all three times.

Each time after cooking, the kelp is placed in a colander. You need to cook on low heat. You can add salt to the product during secondary cooking. If you boil the seaweed at least twice, this will allow you to achieve the best taste of the product. In addition, perfectly cooked cabbage differs from undercooked cabbage: it not only becomes softer, but is also easy to tear with your hands.

It is difficult to say unambiguously how long a product should be cooked, because every housewife has her own opinion on this matter. Often the cooking time is reduced by 10 minutes or more, considering that the duration of the heat treatment destroys the benefits of the finished dish. Some even believe that in order to properly prepare kelp, it is enough to simply rinse it in warm water. However, although this will allow you to preserve more useful components, you will not eliminate the smell or dirt in this way, and you will not get rid of the hardness of the product. Secondary treatment will eliminate the remaining mucus and sand.

How to cook next?

Once the kelp is cooked, you can prepare various dishes from it. For example, it is an excellent base for salads and casseroles. It is also added to dumplings. Let's look at some interesting recipes.

Egg salad

Preparing this dish will require chicken eggs (3 pcs.), sunflower oil (2 tbsp), green onions (to taste) and seaweed (300 g). This salad is usually prepared by those who set a goal to lose weight. The dish is prepared quickly: boil the eggs, chop the onion, and add everything to the seaweed. After this, season the salad with oil, salt if necessary and serve.

With grapefruit

This dish is also considered a dietary dish. For a tasty and healthy snack, you need to prepare one carrot, a small bunch of onions, 0.3 kg of freshly frozen seaweed, a little olive oil and sesame seeds, as well as half a grapefruit. The seaweed is boiled and squeezed. The carrots are peeled, boiled, cut into small pieces, and added to the container with the seaweed along with the chopped onion. Mix everything and season with oil. After this, the dish is laid out on plates and decorated with grapefruit, sprinkled with sesame seeds on top.

Casserole

This is a simple recipe that takes very little time to prepare. To do this, you should take half a kilogram of frozen product in briquettes, a couple of chicken eggs, salt, lemon and a little butter. After cooking and removing excess moisture, the seaweed is transferred to a frying pan. Take eggs and beat them. The seaweed is poured over the egg mixture, salted on top and placed in the oven for baking for about 15 minutes.

While the pan is in the oven, melt the butter, peel the lemon and cut it into thin slices. When the time is up, take out the casserole, pour in oil, decorate with lemon slices and serve.

Fish dumplings

To enjoy fish dumplings, you should make sure you have half a kilogram of prepared fillet, two medium-sized onions, two chicken eggs, and 0.3 kg of freshly frozen seaweed. In addition, you will need flour, black pepper, vegetable oil and salt. To achieve a piquant taste, minced meat is prepared by twisting the fish together with boiled seaweed. Add pepper and salt to the mixture and mix everything.

After this, knead the dough by pouring the eggs into the flour, adding butter and a little salted water. After kneading the dough, it is rolled out into a thin layer, cut into molds and dumplings are made, supplying them with minced fish and algae. In general, the technology does not differ from the usual one, only the cooking time is about 15 minutes from the moment of boiling. After the dumplings are ready, take them out and pour oil over them.

Caviar

Among the mass of various recipes, one can highlight an interesting version of a dietary dish with pickles. Adhering to standard technology, prepare a couple of medium-sized cucumbers, 0.4 kg of seaweed, an onion, 1 carrot, a third of a glass of sunflower oil, some white bread and salt (to taste). The beginning of the process does not differ from the usual technology, in which the seaweed is boiled and drained in a colander. After this, it must be cooled.

Carrots and onions are chopped and fried in oil, achieving a ruddy color for the vegetables. Remove the skin and seeds from the cucumbers. The bread is soaked and excess moisture is squeezed out. After this, all the ingredients of the future dish are ground in a meat grinder twice. Then the resulting mass is fried in a frying pan, salted and pepper if desired.

Pie

Frozen kelp can also be used for baking. For example, it can complement ham and potato pie. To do this, you should prepare 4-5 medium-sized potatoes, 0.2 kg of seaweed, 0.2 kg of fresh ham, 4 eggs and mayonnaise. To enjoy a delicious dish, follow the sequence of steps starting with cooking the seaweed.

When the cabbage is cooked and cooled, chop it finely. The potatoes are peeled and boiled. Chicken eggs are also boiled. After peeling the eggs, they are grated along with the potatoes. Then, first a layer of potatoes is placed on the dish, then a layer of cabbage, then potatoes again, then a layer of ham, and after that a layer of grated boiled eggs. To prevent the layers from crumbling, they are greased with mayonnaise. The pie is decorated with chopped herbs.

If you can’t immediately wash away all the mucus using a large amount of water, don’t despair. Almost all of it will go away during cooking and rinsing between passes under running water. However, it is important to take into account the nuance that the number of brews may vary. This will depend on what kind of dish the hostess plans to prepare. For example, if the standard technology involves three rinses and three boils, then when the seaweed is made into soup, the last time it will be boiled in the seaweed itself. It is worth noting that seaweed makes an excellent addition to fish soups.

It should also be mentioned that it is undesirable to overcook seaweed in the process of preparing it for further processing. The rule “the more the better” is inappropriate here. If seaweed is overcooked, it is not only tasteless, but also turns into a shapeless mass. Few people will like this dish.

The benefits and possible harms of seaweed are described in the video below.