Spaghetti from Algamar Sea rich in fibers, has an exceptional content of iron and a flavor that resembles cuttlefish. Its elongated and narrow forms give the name to this exuberant brown seaweed, very tasty and frequent in deep coasts with rough waters. Both raw and cooked, due to its texture and flavor, it is one of the seaweeds with more personality and more success among the Atlantic varieties. It is recommended to eat raw, cooked or fried: Raw: cut, dip for 30 minutes in salted water and add to the salad. Cooked: cooked with vegetables, steamed 2-30 min, or with rice, stews, sautéed, stuffed with empanadas and pizzas. Fried: blanch first, beat, fry and sprinkle with lemon. If the white color appears in the seaweed, it is due to its own salts that act as a natural preservative. It may contain traces of crustaceans and molluscs. Store in a closed bag. ES-ECO-022-GA