What Does Seaweed Taste Like?
Seaweed is an incredibly underrated ingredient — especially fresh seaweed. Many people don’t even want to try it. However, you’d be shocked to learn that it’s not anything like you think it is!
So, what does seaweed taste like? Fresh seaweed has prominent salt, mineral, and umami (meaty) flavors. Some people also note a smoky and spicy flavor to the seaweed. It is a very flavorful ingredient that is extremely versatile in how you can use it — it isn’t fishy, slimy, gooey, or squishy like many people think it is!
Ready to take a look at all things seaweed? This includes its flavor, how the flavor changes as it cooks, its texture, and what it smells like. And finally, we’ll include some ways you can cook and flavor your seaweed to turn it into a delicious meal!
An In-Depth Look At Seaweed
Many people have a lot of misconceptions about seaweed. Today, we are going to change that! But first, you need to understand what seaweed is.
When people think about seaweed, the first thing they think about is a long slimy strand of forest kelp that wraps around your leg when you go swimming in the ocean.
They’re not entirely wrong — but seaweed is so much more than that!
The term “seaweed” refers to thousands of different marine plant species. These species vary in size from macroscopic to long forest kelp. They come in loads of shapes and textures and also have a variety of different appearances.
Naturally, seeing as they are essentially the ocean equivalent of land-based leafy greens, they all have completely different flavor profiles too!
This ingredient was originally used in East-Asian countries. However, many other coastal areas quickly started incorporating it into their cuisine once they learned it was edible.
This includes areas like South Africa, Scotland, Hawaii, Ireland, Chile, and Scandinavia — surprising, we know!
Forms Of Seaweed
Nowadays, seaweed is commonly sold in two forms.
The most common is dried seaweed, also called Nori. It comes in ribbon rolls or rectangular sheets.
Nori is the green coating used to make sushi. It is also commonly incorporated into sushi bowls or used to make sushi donuts.
This form of seaweed has to some extent, been accepted in most cuisines. It has a very neutral flavor and doesn’t taste fishy at all. It also has a crisp texture thanks to its wafer-thin thickness.
Then, you get fresh seaweed — this form of seaweed is still very unknown to most people. Virtually the only places you can find it is in coastal towns that use it in their cuisines, specialty shops, or if you know someone who knows someone.
So naturally, because this is a completely foreign ingredient to most of the world, there are some big misconceptions about it. That includes what it tastes like, its smell, and its texture.
Fresh seaweed is what we will be discussing today. It is surprisingly versatile, pairs well with loads of flavors, and is shockingly nutritious. So, let’s get to it!
Does Seaweed Smell Funny?
Now, seaweed sometimes smells similar to what it tastes like. It has a strong ocean aroma that can very quickly turn bad. The smell can go from mildly and even pleasantly salty to a rotten egg in a matter of hours.
However, if you do happen to purchase smelly seaweed, it may not mean it has gone bad — sometimes that’s just the smell. And luckily, there are some ways you can remove it!
Some suppliers treat the seaweed before selling it to remove the fishy smell. But if they didn’t, you can also do it at home.
All you need is to make a mixture of rice flour, gum Arabic powder, and vinegar. There are loads of guides online that can help you with this process.
What Does Seaweed Taste Like?
Many people are hesitant to try fresh seaweed — some have even outright refused our offer for them to try some. However, those who did were all pleasantly surprised!
Now again, we have to emphasize that not all types of seaweed will taste the same.
It comes down to your personal preference — just like you may not like chocolate ice cream, but you are obsessed with strawberry ice cream instead.
All seaweed has a strong salty flavor. It makes sense seeing that it comes from the salty ocean! Some even describe it as being brine-like in flavor.
You can also often pick up strong mineral flavors — that is arguably the most prominent flavor note you’ll pick up.
Then, most types of seaweed also have an umami flavor. Now, what exactly is umami?
This flavor can only be compared to flavors of cooked steak, mushrooms, broths, and fermented or aged ingredients. It’s one of the five flavor profiles alongside sour, sweet, bitter, and salty.
So, to recap, common flavors you’ll experience with most types of seaweed include salty, brine-like, strong mineral flavors, and an umami flavor profile.
Then, depending on the type of seaweed you are eating, you may notice a spicy flavor. This spice isn’t anything like chili or horseradish (and wasabi). But instead, it’s unique, like an onion.
Onions aren’t spicy, but they do leave your mouth with a slight tingling sensation. Some types of seaweed do the same thing!
And finally, naturally, because it is a type of plant, it will have a herbaceous flavor profile. Think of it like boiled spinach that has been over-salted — it’s a pleasant flavor that is mostly overpowered by salt anyway.
Does Seaweed Taste Fishy?
We thought this to be a very strange question. Have you ever had something from the ocean that doesn’t taste like the ocean?
So yes, seaweed will taste fishy, but it will not taste like fish.
It has a similar ocean-like, salty flavor profile to fish. However, it isn’t fish and therefore won’t have the same meaty flavor. It does share an umami flavor profile, but that’s about it.
How Does The Cooking Method Change The Flavor?
Cooking has a big effect on the flavor of seaweed. Some methods change the flavor profile completely!
If you were to roast seaweed, the sweet flavors in the ingredient would intensify. It leaves you with noticeable sweet flavors along with the original ocean-like saltiness.
Roasting seaweed also sometimes creates a smoky undertone that you can pick up. It is very much like smoked bacon, but more plant-like.
If you cook the seaweed in a smoker, then those smoky flavors will be far more intense. We once mistook smoked seaweed for smoked, salted pork! That’s how meaty it can taste.
But, if you only boil the seaweed in water, you won’t notice much of a difference from the fresh seaweed.
The Texture Of Seaweed
The exact texture of seaweed depends on the type you are using. As we have mentioned before, there are thousands of different varieties of seaweed.
Let’s run through a couple of the most common options available today.
Wakame, for example, is a dried seaweed that needs to be rehydrated before it can be used. Once it’s prepared, it has a slick texture and is relatively thin, so it isn’t all that chewy.
However, Kombu is a very thick and rubbery species of seaweed that is very chewy. This seaweed is also dried and sold in packages. It too has to be re-hydrated to be used.
You also get seaweed grapes, which are incredibly unique. This is an edible seaweed that looks like tiny and elongated grape clusters. Naturally, these will have a consistency similar to roe or caviar, but much smaller.
The texture of the seaweed will ultimately determine how it should be used.
Kombu is virtually only used in stews, broths, and soups (anywhere it can be removed from the liquid), while wakame is used in seaweed salads because it’s easy to eat.
Texture Of Cooked Seaweed
Again, the texture of cooked seaweed will largely depend on the cooking method you used.
If you deep-fried the seaweed, it will likely get a crunchy and crisp texture. However, if you boiled the seaweed, it is going to stay almost rubbery and chewy (again, depending on the type of seaweed you are working with).
Roasted seaweed is a mixture of the two, especially thicker and larger seaweed pieces. The thinner pieces of the plant will likely crisp up in the oven while the thicker parts will remain rubbery.
Preparation And Cooking Methods For Seaweed
There isn’t much you need to do to prepare seaweed.
If you have fresh seaweed, at the most you can wash it in clean water.
If you bought dried seaweed that needs to be reconstituted, you will need to soak it first.
Usually, you can simply soak dried seaweed in warm water until it becomes tender again. However, make sure to follow the instructions on your package for the most accurate instructions.
Now, when it comes to cooking seaweed, there are loads of methods.
However, many types of seaweed don’t have to be cooked at all — you can simply stir them into your soup, casserole, or stew and leave them to soak for a few minutes. It will help soften them slightly, but again, they are ready to eat.
But just so we’re all in the know, here are some ways you can cook and use different kinds of seaweed!
Boiled
By boiled seaweed, we don’t just mean boil them in water (you can). To add more flavor to the seaweed, we recommend simmering it in a seasoned broth or liquid. This way, you can also make a soup or stew if you’d like.
Pan-Fried
You can pan-fry fresh seaweed over either low or high heat.
Low heat will allow it to slowly soften and tenderize. It is a great way to infuse the flavors of ingredients with each other. If you pan-fry seaweed over high heat, some parts, if not the entire piece, will crisp up and become crunchy.
Just choose the type of seaweed you use for this technique carefully. If it’s too thick, it will become crisp on the outside but will remain rubbery on the inside.
Deep-Fried
Deep-fried seaweed is a very popular cooking technique that is solely used to crisp up various kinds of seaweed. It works for any type of seaweed, thick or thin.
Just make sure to dry the surface of the seaweed properly to remove any excess water — if the water comes into contact with the hot oil, it will splatter and could cause injuries.
Roasted
Again, there are two reasons you would want to roast seaweed: to crisp it up or to cook it like a roasted vegetable.
When you crisp up fresh seaweed in an oven, make sure it isn’t too thick. If it is, you’ll likely burn it before the entire piece dries out properly.
But, for roasted seaweed (as a side dish), you can use thick kelp or something similar. You can also season it with aromatics!
Flavor Pairings With Seaweed
Because seaweed is without a doubt a more salty and fishy ingredient (remember, it came from the ocean), it goes best with other seafood dishes.
If you want to reach beyond that, pair seaweed with ingredients that pair well with most seafood.
Remember, different kinds of seaweed have different flavors, so the pairings might not work for all of them.
Let’s break down some common seaweed flavor pairings that you can use in your cooking!
When it comes to fruit, seaweed pairs best with apricots, peaches, raspberries, and sometimes citrus fruits. Seaweed also goes well with creamy ripe avocado and tomatillos.
Any vegetable that shares a similar spicy flavor and umami flavor will make a great match. That includes scallions, radishes, and red onions (for the spiciness).
For more umami flavors, you can go with a variety of mushrooms, but Shiitake mushrooms pair exceptionally well. Cucumber, carrots, and daikon are always easy pairings with virtually all seafood.
Next, we move on to legumes, spices, and herbs. For legumes, tofu, tempeh, edamame, sugar snap peas, and bean sprouts are all great options.
In terms of herbs and spices, there aren’t many options because of the unique flavor seaweed already has. That isn’t to say that no spice or herb tastes good with seaweed, but there isn’t any particular one that stands out.
Ginger and garlic would be the “best” choices. Some other complementary flavors that you can use in seaweed dishes include soy sauce, rice vinegar, sesame oil, miso paste, mayonnaise, sriracha, kimchi, and wasabi.
And finally, most types of Asian rice and noodles will pair well with seaweed. Ramen and rice noodles are arguably the best options.
Related Questions
Now that we’ve covered what seaweed looks, feels, and tastes like (as well as various methods to prepare and cook it), let’s look at some related questions we thought you might have.
Is seaweed healthy or nutritious?
Very few people realize how incredibly nutritious all types of seaweed are!
They contain loads of antioxidants and are generally very high in vitamins A, B12, C, and E. They don’t have any fat, sugar, or fiber. And they are also generally low in calories considering you won’t be eating cups full at a time.
The only thing to look out for when eating seaweed is to ensure you don’t take in too much iodine, which can affect your thyroid health.
Seaweed is also very high in potassium, which could interfere with medicines related to treating kidney diseases.
How do you store seaweed?
Dry seaweed can be stored in an airtight container in a cool, dry place. You don’t have to store it in the fridge.
However, fresh seaweed has to be preserved in salt water for 3-4 days in the fridge. Any longer and the texture will start deteriorating.
How do you know when seaweed has gone bad?
Seaweed discolors when it starts going bad — it will turn from green to a yellowish-brown color. It also loses its flavor and becomes increasingly slimy. Finally, it will begin to smell like rotten eggs or sulfates.
