El Alga is one of those marine products that, over the years, is acquiring more and more popularity in the kitchen. Of course, that of marine plants is a world yet to be discovered, since more and more species are being discovered that allow the creation of exquisite and surprising recipes. Little by little, they are achieving a solid niche in gastronomy. This is the case of, for example, the codium seaweed; one of the last integrated crops in Spain, its flavor is surprisingly reminiscent of that of realize. Do you want to know a little more about this succulent plant from the sea? We present it to you!
What is codium alga?
In the same way it is called codium seaweed, it is also known as barnacle alga -for the fact that its flavor is very similar to that of crustacean-, branch sea o brave holm oak. It also stands out for its impact on the palate, for its appearance. Similar to a small tree - in shape and in its dark green color - it is a fleshy and juicy plant that, thanks to all the characteristics it has, has achieved unprecedented popularity.
Although it may be a totally new product, it turns out that it is not. In fact, it has more than 50 different types that can be found all over the globe, some of them of considerable sizes. From China to New Zealand, passing through America, codium alga is marketed so that, from practically all parts of the world, it can be tasted. Fortunately, in Spain, there are crops of this marine plant -mainly in Galicia, where the codium tomentosum, a species found on rocks.
As we have already mentioned, it is a product highly demanded in the gastronomic world; both for its characteristics and for its properties and benefits -which we will see later-. The fact that it collect by hand -between April and November-, makes it an even more special food.
Benefits and properties, why is it special?
As is common in the world of edible algae, the codium has a large number of nutritional properties. It is a plant with few carbohydrates, and its high content in fiber reminiscent of cereals. Among other things, it contains minerals like magnesium, iron, calcium, iodine or potassium.
With all this, the codium seaweed It must be consumed in moderation as it is a highly concentrated product that, if ingested in large quantities or continuously, can become a long-term health concern.
So it is a very grateful product in the kitchen that, in addition to being able to be obtained in different formats, It can include in many recipes to which it contributes a original touch and very linked to the sea. Do you want to know some of them?
Rice, tortillas and even tempura
Little by little, the algae have a more leading role. And not only in the high kitchen which presents them as an exclusive product, but also in the most everyday kitchen. You can buy it fresh, riding a salting, riding a year and even dehydrated. In fact, consuming it raw is one of the most popular recommendations. This provides a very intense power both in flavor and texture that is appreciated really well in, for example, tartares or ceviches.
Fernando Canales and Mikel Poblacion, from The Extanobe Pantry, have been betting on local cuisine for some years now. That is why, being in the Basque Country, marine products are one of its star products. "Is the most expensive and sought after in the world”, Fernando Canales said about the codium seaweed for El Español. It is also one of the most helpful in its restaurant: "We put it in the tuna salad that we have now, also as a gel in stuffed hake, scallops or to top off some rice."
Codium seaweed in tempura ... amazing. #thedespensadeletxanobe #basquecountry #bilbao #Basque Country #michelinstar # 50best #strellamichelin #gastronomy #kitchen room #gastronomy #cooked #instafood #foodgram #instagramfood #etxanobe #Fernandocanales #the shelf #restaurant #alga #codium pic.twitter.com/zgIqHzeN5B
- Etxanobe (@Etxanobe) June 22, 2018
En Rice dishes, riding a stews, riding a tortillas and even in croquettes. The codium seaweed It is one of the most used in the kitchen for its incredible flavor, its characteristic texture, its properties and possibilities when combining it. And you, have you already tried it?