Our fishmonger regularly sends out emails on news updates and events, so some of that much-needed retail therapy mentioned in the previous post prompted me to check out a new line of seaweed items from spanish company Porto-Muiños. Apparently they’ve received many awards for their galician sea products and are definitely on the fast track to becoming a business catering to gourmet tastes.
The fish shop had a small area dedicated to all things seaweed and non, ranging from teas (rooibus with kombu?!) to seasoned rice for risotto. There was a variety of dried seaweed, some of which I had never even heard of, and pasta, among other things. Unfortunately, gourmet usually means more cha-ching at the register, so I got a package of tagliatelle with nori, a tin of monkfish liver, seaweed tartar and dried irish moss. So far I’ve only tried the seaweed tartar which looks somewhat like wet tea leaves. It contains gherkins, onions and capers which gives it a pickled flavor that is too strong for my taste (one of the suggestions says to serve it on toast), but stirred into spaghetti along with sauteed mushrooms balances out some of that sour tang.
I’ve tried mixing a spoonful into beaten eggs for a tasty breakfast scramble, but I think the pickle-flavor factor also deems it perfect right on top of un perro caliente. Would that then turn it into a foodie’s gourmet seadog?