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Seaweed and Cooking


From every corner of the globe, seaweed is growing in popularity as a standalone tasty snack or as a tasty nutritious ingredient. In this section we will show you why seaweeds are one of the fastest growing market share foodstuffs today. Once hard to find, seldom seen, seaweeds of various kinds are found everywhere today from supermarkets to healthfood shops to your local shop, such has their popularity become.

Traditional seaweed-based food

Many dishes incorporate seaweeds or other algae but not as one of the major ingredients.

Oysters are often prepared and presented on a bed of broen, seaweed (23) such as Kelp, the contrast between Brown of the seaweed and White of the oyster shell is quite striking.

Seaweed used in the Far-East

Probably the most familiar form seaweeds are used in food today is sushi, from Japan. Sushi is a dish of cooked vinegared riced served rolled inside or around a dried and pressed layered sheets of the sea vegetable called nori or makizushi (22). The rice used in Makizushi is rolled iside a bambo mat, sliced and then topped with a variey of topings, consisting of anything from tuna to salmon eggs, delishious (22). Unfortunately, all the nori used today is produced by aquaculture, i.e. not wild harvested.

Seaweeds used in Near-East

Seaweed cooked in Europe

Many ancient records exist of sea vegetables being used throughout Europe. Laver bread made from purple laver (or Porpyhra spp.) has been consumed in Wales, United Knigdom for hundreds of years, for so long infact it has become a traditional dish there (20).

Other countries known for regional dishes cotaining seaweeds are, dishes include "frittelle di mare" (fritters with seaweed), made with edible poseidonia algae in Campania, Italy (21).

In France a famous coastal dish along the coast of X is Harricot de mer (spelling)..

Savoury Icelandic fish dishes

Irish carrageen puddings


Seaweed Consumed In America

Seaweed Eaten In South America

Ceviche, thought to originate in either Peru or Equador found in amny other Latin American countries, regional variations of this dish include toasted corn or "cancha" and yuyo (seaweed), it also contains chunks of raw fish, marinated using the citrus fruits lemon or lime, or occasionally a bitter orange, with sliced onion, chili thrown in for good measure, the dish is then seasoned to taste with salt and pepper (24).

A note from Dr. Neil MaherB.Sc. Ph.D. to the reader, I have yet to find a single book that presents seaweed dishes from around the world, that encompasess all continants. Most books I have found focus on regional dishes, e.g. the graet irish book by Prannie R, called, that focussed exclusively on Irish dishes. Would somebody out there please write one, this is a gap in the market that we all seaweed lovers are lacking on our shelves.