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FAQ for Seaweed pasta

Cook for twenty minutes, like pasta in plenty of water. This way you get the softest I sea pasta although it will keep it’s bite. The taste will be quite neutral. Because the cooking water evaporates you will experience more ocean breeze in your kitchen.

Soak for 25 minutes in hot water. A little bit more bite, less ocean breeze and a bit more taste. If you refresh the water and soak again the taste becomes more neutral. If you want to soak but make it more tender, add the I sea pasta to your sauce and let it simmer for a bit.

Add dried to your sauce & let simmer. If you have a recipe with lots of fluid (tomato sauce, curry, soup) you can add I sea pasta dried to the pan and let it simmer for 20 minutes. Now it absorbs the flavor from the sauce and you don’t have to add any salt because it comes with the dried I sea pasta.

Raw: soak in cold water for 45+ minutes. Food for cooking raw, like when you use it in salads or more like vegetable and like more bite.

Fantastic broth vs. dirty sea. The green/brownish colour comes from pigments of the plants, anti-oxidants. Not from the sea water. And definitely not from a dirty sea, I sea pasta comes from the cleanest seas on the planet! These pigments help the seaweed grow and are antioxidants, that are very healthy.

Fun fact: many I sea pasta users are soaking their I sea pasta and using the soaking water as stock for sauces and soup.

Well, think pasta. What do you usually make with pasta? In the beginning, pick your favorite pasta recipes with more and richer sauces.

Guaranteed Great: I sea pasta pesto. The best recipe for having a great first experience with I sea pasta is a simple classic: Buy a great pesto (Genovese or another type). Cook the I sea pasta for 20 minutes and while this happens fry a bunch of cherry tomatoes. With or without garlic. Drain the I sea pasta, mix in the pesto and add the soft, runny tomatoes on the pasta. Add a piece of cod or some lamb chops if you want!

Use it as a vegetable. Yes, that’s allowed. It’s actually a vegetable 😉 Use it in soups, curries, pies, salads. Like beans, courgette or something else.

Fun fact: the taste is actually umami! Because seaweed comes from the sea and you smell the sea when you cook it, people expect it too taste fishy. But most people agree – if they set aside the mental fixation – that it does not. These people are right. In the 60’s, a new taste was officially added to sweet, bitter, salty and sweet: umami. A Japanese word that means ‘savoury’. And seaweed is considered ‘umami’.

Eat it with meat! Yes, you read that right. Many I sea pasta fans have discovered it goes fantastically well with meat. Think meatballs (Bolognese). This way it’s definitely not fishy. 

Rinse. It’s good to realize that any sliminess you might experience is actually a gel which is great for your digestive system.

If you still want to ditch the little gel you’ll find when preparing I sea pasta simply drain the water, rinse the pasta and soak/cook again for a little bit in new water.

I sea pasta is actually not really pasta but a sea veggie. It’s filled with fibre so it doesn’t get as soft as real pasta. If you are used to soft food, it might take some getting used to but many people then prefer food with a bite. Remember soft white bread? Now most people eat whole wheat or similar in bite.

Food with a bite is great for your health (and weight). If you actually have to use your teeth/mouth to eat food, your body realizes it has really eaten something. Which means your ‘hunger feeling’ will disappear. This is one of the reasons why you keep on eating when you eat soft food.

Mix it with normal pasta. To get used to the bite, you can mix I sea pasta with normal tagliatelle, other pasta or zucchini. Then you slowly reduce the amount of normal pasta if you want.

Cut it! If you are not yet used to the bite, cut it a little bit smaller so it’s easier to eat.

Soak & Cook. Some people say that soaking first (20 min. in warm water) and cooking next (20 min.) makes the softest I sea pasta. Others say that preparing it – with a sauce such as pesto – and then leaving it at room temperature for some time softens it up. Lastly, people indicate that simmering I sea pasta in a sauce not only lets it absorb more flavor from the sauce but also softens it more.

Early vs. late harvest. Because it’s a product from nature, I sea pasta is not always the same. Thinner I sea pasta is usually from an earlier harvest and is usually a little softer in bite.

Great for chefs! If you are in a restaurant, you want to prepare things in advance whenever possible. Since I sea pasta does not go soft – no matter how long you cook it – you can prepare it in advance and simply reheat it!

That’s why it combines so well! I sea pasta is actually himanthalia. This is one of the mildest, neutrally tasting seaweeds. Many consider this a great advantage because it allows you to do so much with it. And it makes I sea pasta a great pasta alternative.

Cook I sea pasta in broth! (it absorbs the extra flavor)

Add strong flavors & rich sauces. Tomato, curries, pesto, chili, coriander/herbs: use outspoken flavors in sauces.

If you want more flavor, soak instead of cook. If you cook the I sea pasta use less water.

This is an easy fix: soak in hot water for 20 minutes and refresh the water, soak again for 10-20 min in warm water. Then boil if you want to make it even softer. And finally – if you feel there still is too much taste – rinse the I sea pasta after you’ve drained it.

I sea pasta comes straight from the sea to your plate so you will smell the sea. Some consider this a great bonus: a free air freshener, others do not. As you have probably noticed, this is actually not found in the taste, which is surprisingly neutral.

Neutralize the ocean smell. Add lemon, ginger, vinegar to the cooking water. Put the lid on 😉

Soak & simmer. If you soak I sea pasta in lukewarm water, you will smell the sea much less. If you then want to soften it up more, simply add to the sauce and let simmer for some time. You’ll only smell the sauce.

Blind taste. Young kids don’t have negative associations like adults (slimy, fishy). But when parents tell their children “Today we’re having something special and it’s really healthy: seaweed” many kids see it as a great game to mess up your plans. So just tell them it’s a special kind of pasta. And disclose after eating.

Rich sauces. Work with lots of flavor so they can get used to the different taste. Pesto, Bolognese, creamy sauces and add their favorite accessories (meatballs).

Mix. Mix with normal tagliatelle or their favorite pasta so the bite is less different.

Pasta instead of veggies. Tell your kids they can eat less veggies if they eat the green pasta.

In a dry place. Although it won’t really hurt, you should probably avoid direct sunlight.


The seaweed is dried, so you can store your sock of I sea pasta for a long time. You can see the official expiration date on the back of the package, although you can still use it years after this date!

In the mix. One of the great advantages of I sea pasta is that you can reuse it even after it has been cooked. Keep it in the fridge (you can keep it uncooled for a few hours) and add it to something you’re making the next day, as an extra veggie, in a salad, a soup or if you cut it smaller it can be like macaroni, rice etc. Even after a few days your pasta will still be tasty!

Depending on where you live. We are available in supermarkets, organic stores, webshops, and our own webshop.

FAQ for Seaweed Bacon

Crunchy seaweed bacon: I sea bacon gets crunchy when you fry it in oil for 10-20 seconds on each side (depends on the oil temperature, If the bacon turns black, it means it is burnt. Your bacon will stay crunchy for a few days when keeping it outside of the fridge, as long as it does not get in touch with moisture (because then it will absorb the moisture). So, eat it next to your bacon egg or stamp, and don’t put it through. Watch our video for I sea bacon preparation down here ! For more information please visit the section prepare, how I sea bacon becomes the salty, smoky and crunchy bacon.

Don’t worry! During the drying process of I sea bacon, some minerals, salt and chalk out of the sea can stick on the seaweed. That gives little white spots because it is dried. Moreover, moss grows on seaweed naturally. So, some of the spots that look a bit like fossil are moss. It does not do any harm for you, it just looks unusual for the first time 😉

Dependent on where you live. We are available in supermarkets, organic stores, webshops and our own Seamore webshop .

Use our store locator (seamorefood.com/stores/store-locator) to find your nearest shop with our products!

You can use I sea bacon in three different ways:

Fried in oil: the bacon turns green and crunchy and can be used as a topping in many dishes

Dried (right out of the package): the dried leaves can be mixed through pasta or risotto to add texture and flavor

Soaked: soak the leaves and they can be added to a salad

Need some inspiration? No problem! We’ve enough recipes for you to eat yourself happy.

I sea bacon turns green when it is heated, because all the brown colorings are ‘burned’ when frying I sea bacon. Only the chlorophyll, which is the green coloring, remains visible. That why I sea bacon gets the green looks when backing!

If you want to best experience with I sea bacon we recommend to fry a couple of leaves in (enough) oil (olive oil, or arachis oil for example), then will be crunchy and smoky. After frying put the green seaweed bacon on a paper towel, the oil drips off.

In a dry place. Although it won’t really hurt, you should probably avoid direct sunlight.


The seaweed is dried, so you can store your sock of I sea pasta for a long time. You can see the official expiration date on the back of the package, although you can still use it years after this date!

The natural salt content of seaweed although higher than a regular vegetable is still completely safe and even healthy. You can use I sea Bacon to add a salty and savoury crunch to your next dish, or even eat it on it’s own as you would regular Bacon. However, be sure to fry or bake the I sea Bacon before you consume it for best results.

Depending on where you live. We are available in supermarkets, organic stores, webshops, and our own webshop.

No, the only thing we do with the seaweed after harvesting, is drying!  This seaweed species has the smoked flavor naturally comes out when you fry it.

Keep the (fried) bacon in a sealed air-tight box, preferably not in the fridge because it will make it moist and soggy. It will stay crunchy for about 2 more days! But, are you sure you want to leave it? 😉