Dulse – One of the red varieties, turns green when cooked as do many seaweeds. Great all round seaweed – popular choice to cook with.
Kelp – One of the more robust seaweeds, it sets real depth and body to a seafood stock.
Sugar Wrack – Excellent texture and form, that is tender when young, and desiccates well when toasted.
Larva – Boiled and pureed to make larva bread, fresh it can be wrapped around shellfish etc or layered and toasted.
Sea Lettuce – A delicate, light green, small seaweed, ideal for salads or eating uncooked around raw fish.
Gut weed – A very fine long green seaweed, again needs no cooking.
Carrageen Irish/Moss – Branch-like in shape, great for a setting agent (Agar) ideal as garnish.