Seaweeds
- Thread starter TeeDee
- Start date
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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.
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.
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.
Ulva lactuca is lovely when eaten fresh.
That sounds horribly , gynecological...
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.
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?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.
Kombu - an edible kelp - is another Japanese one; several, in fact..
(just saw the wiki entry 'edible seaweed' is quite informative)
(just saw the wiki entry 'edible seaweed' is quite informative)
Yes. Mine's a jug one meant for doing smoothies, but the little one meant for pureeing baby food works fine too.
I don't do the bladder weeds, or the stringy tough ones.
