I just got a blue tang and yellow tang as a surprise gift for my birthday from my family. I have had tangs in the past, but wanted to re-visit nutrition with regard to nori. Can we talk green, brown, red and their pros and cons of each.?
-Why each are important in their own way.
-Should they be soaked with any other additives such as garlic?
-What brands are the best? General thoughts.
-Why each are important in their own way.
-Should they be soaked with any other additives such as garlic?
-What brands are the best? General thoughts.