100 Sheets (6.7oz) Dried Kelp Seaweed Nori Raw Unseasoned Snack Sushi

⭐⭐⭐⭐⭐ Great Quality Seaweed for Saltwater Fish I’ve been using this dried kelp seaweed for my saltwater fish, and it’s been consistently good quality. The sheets are the right thickness—super fresh, easy to use, not too flimsy, not too tough—and they hold together well on a clip so the fish can graze naturally. My tangs and other herbivores go crazy for it, and I like that there’s no added coloring or weird smells. It breaks down cleanly in the water without clouding the tank if any small pieces come loose. For the amount you get, it’s a great value, and the quality has been reliable from pack to pack. Perfect for daily feeding or supplementing their diet. I’ll definitely keep buying it.

I buy this product to feed my saltwater fish. This is the best value around, and is a high quality product. Oh, and you can eat it too! Highly recommended.

A Primer on Korean Seaweed There's several varieties of nori/laver/gim in Korea, and this product is used for seasoned gim - the kind you brush with oil, salt, and roast lightly on a frying pan or flame. Eaten as a side dish for rice. It's the kind of snack seaweed you see in the stores these days. If you want sushi nori, search Amazon for sushi nori or gimbap nori. 김밥용 is the Korean word for it. Paraegim (this product) is thin on purpose. So if it doesn't say "sushi" or "gimbap" - don't buy it for that purpose. 김밥용김 (gimbapyonggim) nori/laver sheets for gimbap and sushi. 파래김 (paraegim) and 곱창김 (gopchanggim) nori/laver or seasoned laver or dry fried and seasoned laver flakes called 김자반 (gimjaban). Can be found in both sheets or in large round discs, or pre-seasoned. 미역 (miyeok) aka wakame, the long seaweed used for soups and salad. Can be found whole or precut. 다시마 (dashima) aka kombu. Thicker seaweed used for making broth or deep fried to make a snack called 다시마부각 (dashimabugak). 톳 aka hijiki. Generally eaten as a side dish and are tiny, round, and succulent when rehydrated.

Its a good quaintity for the price but they are a bit thin compared to other nori sheets.

I appreciate the seller for providing fresh 파래김(parae-gim) in US. It reminds my memory of sea smell. So fresh and crispy. Just make 4 pieces. Put rice and soy sauce on top and wrap it each time and eat immediately. You can roast on stove too. *Not for gim-bob but I don’t mind holes as long as smells so good. Ok to make California toll like rice is outside. *Please do not expect thick black Nori. This is greenish thin paper like seaweed. I am sad when I read a comment of 30 year experience sushi chef’s. He may not be Korean to recognize 파래김 (paraegim) text. Sushi chefs do not use Paraegim to make gimbob or Roll. *Simply 3 different types of seaweed in S.Korea - Gimbob-gim (Sushi Nori), Parea-gim, and Dol-gim. For sushi, Paregim is too thin and Dolgim is too rough/swell later breaking the shape. That’s reason not good for sushi although you can still use it.

We use this often. I use it for sushi, onigiri, ramen garnish. It is good roasted.

Excellent high quality product

it's incredibly fresh and delicious. The taste is amazing, and I love it so much that I keep two packs in the freezer to enjoy whenever I want. The only downside is that it's slightly thinner than regular nori, so it can tear more easily. However, apart from that, I am extremely satisfied with this purchase. Highly recommended!