Nori-toasted or raw?
 

I have always assumed that untoasted Nori was a better choice then the toasted version. Is this true???

Greg

I was told here on RC that "toasted" simply means dried, and so all dried nori is by default toasted. The person was pretty sure of themselves. That said, my package of nori is labeled "dried" not toasted, so I don't really know what to think. I'll stick to buying dried nori, not "toasted" :D

toasting is simply a way of drying with heating, not all dried Nori is toasted and as long as it's unseasoned any variety is acceptable.

Note that Nori has two varieties. One is simply dried and another is hot-spiced, and the latter is never suitable for any fish species. Be sure to choose simply dried Nori.

there are many seasoned varieties not just [b]hot-spiced[/b], and as previously stated any unseasoned version is acceptable.

Sometimes I'm able to get "raw" Nori which is basically the exact same as "toasted". When I have the choice I pick "raw" although it's not usually available. So most of the time I end up getting "toasted". I didn't realize that seasoned varieties existed. Thanks for the warning.

Greg

Raw is dried not toasted, there is basically no differences but it is a technicality none the less.

good to know, thanks

i like my nori toasted w/ butter....lol. come on someone had to say it

Anyone ever used fresh nori from the ocean if you're close enough? Here in washington sea lettuce or Ulva sp. is more than common, but not sure if anyone has tried to use that instead. It would be more work but maybe a nice treat for the fish.

Aaron

I've used sea lettuce in seahorse tanks and turbo snails love it, but my tangs were less then interested in it, YMMV.

here is the scoop on nori.... the ovens that dry them run at about 200-250 degrees and "toast" the nori, If you buy the "untoasted" it is still ran through the same oven, only it is at a slightly lower temp than the toasted variety. I think the guy from nori direct can order cases of untoasted nori...

[QUOTE][i]<a href=showthread.php?s=&postid=10775589#post10775589 target=_blank>Originally posted</a> by H.Tanaka [/i]
[B]Note that Nori has two varieties. One is simply dried and another is hot-spiced, and the latter is never suitable for any fish species. Be sure to choose simply dried Nori. [/B][/QUOTE]

Not even for Spanish Hogfish? :rollface:
With a couple Margarita snails to go with it?

So is it safe to assume that the "untoasted" kind is preferred?

Greg

toasted or not makes a hill of beans difference, you just want unseasoned.

got ya