Cut thongweed well below the button to ensure its future growth, and don't be greedy. When cooked this seaweed turns runner bean green. Early in the season sea spaghetti cooks in noodle time. Novice seaweed eaters might try serving sea spaghetti 50:50 with wheat pasta. Fresh thong weed is out of season now but you'll find dried in delicatessens and specialist shops.
The supermarket may waylay traditional cooking, but at the higher end of the market there is an eagerness to embrace traditional foods. There is a new pop up restaurant with a menu that sweeps the Highlands and Isles, scooping up delicious morsels and displaying them on a banquet table.