Seaweeds

Seaweeds

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.

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