Sargassum Muticum is an invasive brown seaweed that has recently found its way to the coast of Ireland. The same species also found in Indonesia. Some sargassum is eaten fresh, others are cooked with coconut milk or a little vinegar or lemon juice. It is smoked dry to preserve it. Sargassum can also be eaten on its own or added to fish and meat dishes. If not thick, it can be added to salads after washing or cooked in water like vegetables. If the sargassum has a strong taste, you can change the water to boil twice. The second way to cook sargassum, such as fusiforme, is to quickly fry it, then simmer it in water with soy sauce and other ingredients for 30 minutes to two hours or longer, depending on the dish. The rest of the world mixes sargassum with oil, salt and green onions and uses it as a filling for dumplings. It is also can be used as animal feed or poultry feed.

Specification

Sargassum

Moisture : 18-20%
Impurity : 3%
Drying Process : Sundried
Bags : 50 KG
Container :

20FT | 15 MT
40FT | 23 MT
40HC | 25 MT

Spec might be adjusted as per customer request