General Effects of processing (washing with salt or fresh water, drying) on taste of Saccharina and Ulva sp.
After seeing what cultivation conditions might do to the taste of 2 different seaweed species, we had a look at how some early stage processing methods might have an effect on one of those 2 (Saccharina latissima). More specifically, we tested how washing the seaweed in fresh or salt water, as well as how different drying methods would influence its taste.
For Saccharina latissima, processing had a clear effect: salt washing appeared to be more suitable to preserve the seafood taste. Freeze drying and oven drying are equally suitable for preserving seafood taste, while microwave drying appears to be less suitable.