Seaweeds

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TeeDee

Full Member
Nov 6, 2008
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Exeter
What do people know about Seaweeds - right ones , wrong ones , ones that are decent and worth the effort and how to process them into tasty things?
 

Robson Valley

Full Member
Nov 24, 2014
9,456
2,209
McBride, BC
Look into Japanese cooking. Nori and such others used in California rolls and so on.
The best fish monger in the city sells several species, I've never asked what they are but they do taste good particularly a mossy-looking one.
'Dulse' is one harvested on the east coast of Canada by the ton. as edible.
 

punkrockcaveman

Full Member
Jan 28, 2017
1,059
911
yorks
Gutweed, deepfried!! Essentially just like your Chinese crispy seaweed. Almost sickly if you eat too much, and incredibly filling/appetite suppressing.

Ulva lactuca is lovely when eaten fresh.
 

Toddy

Mod
Mod
Jan 21, 2005
36,876
2,752
S. Lanarkshire
I like seaweed. Mostly I like it whizzed up into pulp, spread out on sheets and dried.....especially good if done in the oven and it sort of roasts it. It becomes a crispy munchy.
I do like it added to my soup too, but usually that's just really thin stuff cut up into pieces or whole leaves dried and then crunched. It's amazing to watch it 'live' again as it writhes in the hot water while it's softening.
The whole leaves can be used to wrap fillings like cabbage or vine leaves, but a lot of our native seaweeds are pretty small stuff and pretty cheugh.
Sea lettuce, carrageen, purple laver and sugar kelp are good :)

As far as I know there are no poisonous seaweeds, just that sometimes the waters they're growing in are not healthy. Algal blooms for instance.
I am allergic to fish and shellfish, so I have to be careful with the seaweed. I have to really wash mine, but when I was little I loved that salty chewyness of the kelp stems straight from the sea.
 
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TeeDee

Full Member
Nov 6, 2008
8,111
1,908
47
Exeter
I like seaweed. Mostly I like it whizzed up into pulp, spread out on sheets and dried.....especially good if done in the oven and it sort of roasts it. It becomes a crispy munchy.
I do like it added to my soup too, but usually that's just really thin stuff cut up into pieces or whole leaves dried and then crunched. It's amazing to watch it 'live' again as it writhes in the hot water while it's softening.
The whole leaves can be used to wrap fillings like cabbage or vine leaves, but a lot of our native seaweeds are pretty small stuff and pretty cheugh.
Sea lettuce, carrageen, purple laver and sugar kelp are good :)

As far as I know there are no poisonous seaweeds, just that sometimes the waters they're growing in are not healthy. Algal blooms for instance.
I am allergic to fish and shellfish, so I have to be careful with the seaweed. I have to really wash mine, but when I was little I loved that salty chewyness of the kelp stems straight from the sea.
How do you whizz it up ? In a food processor type gadget?
 

punkrockcaveman

Full Member
Jan 28, 2017
1,059
911
yorks
I think John Wright has a book on seaweeds? Might be a river cottage one. He's a big fan of drying sugar kelp to use as a kind of umami seasoning
 
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