Summer news from the world of seaweed: Gracilaria and sea lettuce in peak form

Things are buzzing at Dansk Tang, and according to Simon Markussen, now’s the time to act if you want fresh seaweed on the menu.

Seaweed of the Month: Gracilaria

Gracilaria – a crisp, lightly salted seaweed with the taste of fresh green peas – is in prime condition. It’s easy to use and works well raw, briefly blanched, or as a flavourful garnish. “It doesn’t get more sustainable than this,” says Simon, encouraging more chefs to embrace seaweed as a regenerative ingredient with big potential.

Sea Lettuce Incoming – and It’s Giant

Sea lettuce is growing rapidly under the summer sun and is expected to be harvest-ready soon. It has a mild, familiar flavour and works in everything from salads to fish dishes. Dansk Tang is now actively cultivating it to ensure even better quality and stable supply.

A Call from the Ocean

Seaweed is in season – and the possibilities are many. Simon’s message is clear: “Put seaweed on the menu – now.”