Cocina Futuro
Issue 80
December 2007
I eat seaweed...
Eating seaweed is like eating sea. And tasting Porto-Muiños seaweed is diving into the sea of Costa da Morte and feeling the thunder of rough waves, full of life.
Antonio and Rosa started their study and popularization of the organoleptic characteristics of seaweed in 2000. Their company is supported by an extraordinary team of scientific collaborators and a solid network of chefs, with Ferrán Adriá, Joaquín Felipe, Angel León, Joan Roca, Montse Estruch at the top and followed by a lot of other professionals.
Thanks to an exhaustive research and cataloging work, Porto-Muiños distributes 15 varieties of seaweed and a lot of other sea products, such as Mussels, Razor Shells or Sea Urchin Roe from the Galician coast, in countries all around the world.
