Whole leaf Atlantic nori, also known as laver, is delicious when re-hydrated in oil and/or vinegar and toasted in the oven or stove-top on medium heat until crispy. It has the highest protein content of any sea vegetable we harvest.

It can be eaten out of the bag like jerky, but is notably chewier than sushi nori, which is made from more delicate Pacific species that are shredded before being pressed into paper-like sheets.

In Wales it is boiled or steamed to a smooth puree-like consistency, then used as a base for sauces and soups, or rolled in oats and pan-fried for a traditional preparation known as “laverbread.”