How to Cook with Seaweed and Fish

Shaking Mara Seaweed Furikake on salmon fillets

In this blog we’ll explore the flavours of Mara Seaweed and discuss how to pair our products with various sustainable, seasonal fish.

A natural pairing

Seaweed and fish are naturally complementary. Cooking them together is a great place to start if you want to eat seaweed but expect it to have a strong fishy taste.

(In our experience, which Mara product is most ‘fishy’ varies from one person to the next, but of course they all do taste more or less of the sea!)

Eating seasonally is eating sustainably

Like any natural product, seaweed is seasonal. Mara harvests different varieties at different times of year. Once dried, they have a long shelf life and can be enjoyed at any time.

Fish is no different. But because you’re eating it fresh, throughout the year you might need to adjust which species you cook.

Find your fish

We recommend you find out which fish is in season by reviewing Seafood Scotland’s seasonality chart, or download the Marine Conservation Society’s Good Fish Guide app for a definitive guide to sustainable fish.

You could also sign up to Fishbox’s subscription service - it’s a great way to get fresh sustainable, Scottish seafood delivered to your door. No research required!

Plate of salmon with boiled potatoes, broccoli and Dulse seaweed

How do I match fish and seaweed?

Once you’ve identified which fish are in season, check out Seafish’s Try Something New chart to get an idea of how the fish will taste and what its texture is like.

You can also read our guide to Mara's flavour profiles. Together, these will give you an idea of which fish and seaweed combinations work well. Here are some suggestions to get you started:

  • We recommend pairing milder Shony with gentler-flavoured fish such as hake, pollock and halibut.
  • Robust Applewood Smoked Dulse, with its strong meaty flavour, is better paired with more assertive flavours such as mussels, mackerel and gurnard.
  • Kombu and Dulse work best with ‘fishier’ tasting species, like trout and tilapia.
  • Because of its sesame seeds, Furikake has more texture than other Mara products. It would pair well with firmer seafood, particularly shellfish like octopus or prawns.

White fish and salmon kebabs sprinkled with Mara Seaweed Furikake

Ideas and recipes for cooking Mara Seaweed and fish

  • Combine Shony with breadcrumbs and coat hake goujons, for sophisticated fish and chips that are simple to make.
  • Get your Furikake fix: mix a tablespoon in with the five-spice in this delicious recipe for Chinese-style calamari from our friends at Fishbox.
  • Impress your mates with mouth-watering salmon ramen with Dulse - but swap the salmon for similar underused species such as sea bass, sea bream or pike.
  • Make your meal irresistibly moreish: season Fish On Friday’s pasta con le sarde, made with fennel, sardines and anchovies, with several generous pinches of Applewood Smoked Dulse.
  • Keep it classic with a fish pie. Swap smoked haddock and cod for coley and pollock in this recipe which uses Kombu kelp in its creamy sauce.

Share your favourite recipes using Mara Seaweed and fish in the comments.


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