Facts About Harvesting Seaweed for Food Consumption


For many people, the consumption of seaweed is associated exclusively with Western cuisine. Many in the Western countries appreciate the pleasures of sushi, possibly at Japanese restaurants. Some people observe Japan itself; they use chamomile as a wrapper for rice, wasabi, and fish. Some people also make a paste with it, and some people call it Zeewierpasta. The simple fact is that edible, tasty, and healthy seaweed of many different types can be seen worldwide and perhaps should be considered a sea vegetable rather than a property.


Harvesting Seaweeds

Caution: acquiring seaweed and other algae are often possible if you live near the coast, but you can do this if you know what you are getting. Some varieties are not suitable for consumption. You should know the tidal patterns of the area which you are harvesting, and be aware of possible pollution issues. For the majority, buying sea fennel and other seaweed at supermarkets or grocery stores is the only option to consider.

Seaweed Dish Recipe

No matter where you buy sea fennel, it should always be washed well under running water until cooked. It should also be noted that sea fennel is quite juicy, so excess salt in cooking is unnecessary. Although it can be eaten raw, it is a bit too acidic for many tastes. Here’s is a recipe for a seaweed dish called COD on Samphire:

Cut a narrow slice off each end of the potatoes, just enough to make a flat surface on which each wreath of potatoes will have a place on the serving platter.

Make a forty-five-degree angle around the curry base circumference, going only to the center and no further with each cut. Place the potato wedges on a suitable plate and let them simmer for at least half an hour.

Remove the refrigerated curry crowns from the refrigerator and slide them into the hot oil for about three minutes until they begin to take on color. Put in the ref for another half hour.

And balsamic vinegar and a little salt and pepper. Stir well and simmer for another five minutes or so. Continue stirring until most of the liquid is gone and the berries and onion have broken down into a sauce.

When the sauce begins to combine, add a little vegetable oil to a skillet and heat over medium-high heat.

Fry the curry crowns one more time until crisp and golden brown, a couple of minutes.

After a few minutes, observe that the cod is cooked. Turn the fillet to the side of the meat to finish cooking for one last minute.

Place the sea fennel in the center of the plate to create a cushion for your leg. Lift the cod and gently peel off the crispy skin. Serve three on each side.