Some Coastal Simians may be well aware of some Local to their AO sources for fresh edible seaweed. Others may be aware of the multitude of money draining health food stores selling some types of seaweed powders and extracts purported to do everything for everyone ... just fork over lots of your bucks. After watching a PBS program about an Irish Seaweed harvesting and processing, and sales operation, as well as prepared and eaten seaweed, I decided to get some additional information. . I did the usual internet search to include Wikipedia, and then branched out from there. I do not live on the coast, and was shocked at the prices on Amazon market place for very small amounts of dried seaweed. Additionally the types available was limited at that source. . Pleasantly surprising an Irish source was the most extensive and cheapest I found and they claim to inexpensively ship worldwide as well. BTW, dried seaweed will store for long time and still retain much of its beneficial properties, and could be added to soups, stews and veggies as a supplement and or seasoning. . There are many links including in the posts I will put up on this so as to not seem like a total thief in grabbing this info off the internet. I will be making a hard copy of all this and probably burning up reams of paper and ink to print out the recipe links completely. I hope some of you find this info helpful with your preps. -------------------------------------------------------------------------------------------- Edible seaweed are algae that can be eaten and used in the preparation of food. It typically contains high amounts of fiber and, contrary to land based plant foods, they contain a complete protein.[1] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.[2] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. While marine algae are not toxic, some do contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.[3] . Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times.[4] Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, northern and western Ireland, Wales and some coastal parts of South West England,[5] as well as Nova Scotia and Newfoundland. The Māori people of New Zealand traditionally used a few species of red and green seaweed.[6] . Seaweed contains high levels of iodine relative to other foods.[7] In the Philippines, Tiwi, Albay residents discovered a new pancit or noodles made from seaweed, which can be cooked into pancit canton, pancit luglug, spaghetti or carbonara and is claimed to have health benefits such as being rich in calcium, magnesium and iodine.[8] Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Research has failed to find such enzymes in the North-American population, while being frequent in the Japanese population.[9] In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea), sheets of the dried red alga Porphyra are used in soups or to wrap sushi or onigiri. Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds. Japanese cuisine has seven types of seaweed identified by name, and thus the term for seaweed in Japanese is used primarily in scientific applications, and not in reference to food. . Common edible seaweeds[12] include: Arame (Eisenia bicyclis) Badderlocks (Alaria esculenta) Bladderwrack (Fucus vesiculosus) Carola (various species of Callophyllis) Carrageen moss (Mastocarpus stellatus) Channelled wrack (Pelvetia canaliculata) Chlorella (Chorella sp.) Cochayuyo (Durvillaea antarctica) Dulse (Palmaria palmata) Ecklonia cava (Ecklonia cava) Eucheuma (Eucheuma spinosum, Eucheuma cottonii) Gutweed (Enteromorpha intestinalis) Gelidiella (Gelidiella acerosa) Gracilaria (Gracilaria edulis, Gracilaria corticata) Hijiki or Hiziki (Sargassum fusiforme) Hypnea order Gigartinales Irish moss (Chondrus crispus) Laver (Porphyra laciniata/Porphyra umbilicalis) Limu Kala (Sargassum echinocarpum) Kombu (Saccharina japonica) Mozuku (Cladosiphon okamuranus) Nori (various species of the red alga Porphyra) Oarweed (Laminaria digitata) Ogonori (Gracilaria) Sugar kelp (Saccharina latissima) Sea grapes or green caviar (Caulerpa lentillifera) Sargassum cinetum, Sargassum vulgare, Sargassum swartzii, Sargassum myriocysum Sea lettuce (various species of the genus Ulva) Spiral wrack (Fucus spiralis) Spirulina (Arthrospira platensis and Arthrospira maxima) Thongweed (Himanthalia elongata) Wakame (Undaria pinnatifida) & Hiromi (Undaria undarioides) post one of several.
http://en.wikipedia.org/wiki/Edible_seaweed . A Beginner's Guide to Edible Seaweed Edible seaweed isn't just a fad or probably a food dare out of Fear Factor. Seaweed has been eaten for centuries because of its nutritional value. There are different kinds of seaweed, just like there are different kinds of green, leafy land vegetables. Get to know some of them: Nori This is probably the most popular seaweed, thanks to the Japanese. Almost all major cities in the world have their sushi bars. Its sweet and meaty flavor is also easily accepted by most people, not only the Asians. This is the easiest seaweed to get to know because of its taste and, well, it's in sushi. Add this edible seaweed to: Seaweed Questions? Ask them here. soups (like miso soup) moistened for salads bread, as in laver bread if you toast it lightly in a skillet or pop it in the oven, you've got your own seaweed snack and ofcourse, wrapped up with rice and your favorite fish and vegetables in sushi, futo maki or California rolls Nori nutrition: It's got the highest protein compared to the rest of the seaweeds. Nori is rich in calcium, iodine, iron, phosphorous, potassium, manganese, porphyran, copper, zinc and Vitamins A, B, C, E and K. Celebrating Seaweed Day, Feb 6 Several centuries ago, in 710, nori was considered a prized treasure fit for a king. In this case, emperor. Today, seaweed isn't just for royalty, it is enjoyed by millions all over the world. Dulse This edible seaweed is mostly consumed in countries such as Canada, ireland and other Northern European countries. Dulse falls under red alga and its shape resembles that of a hand, which is how it got the genus name, Palmaria. What's it taste like? It has a salted flavor and is somewhat mildly spicy. It is slightly chewy when rehydrated. This edible seaweed is excellent in/as: soups salads stir-fried dishes a snack a condiment Dulse nutrition: It is extremely high in Vitamins B6 and B12. It also contains other Vitamins: C, E and A; natural iodine, calcium, magnesium, protein and dietary fiber. Hijiki Hijiki looks like black noodles when it is dried. Before preparing it with your meal, remember to soak just a little for a few minutes. Hijiki, like most dried seaweeds, expands. Hijiki is high in calcium, fiber and algin. What's it good with? casseroles and stews when finely chopped, can be added to burgers salads and salad dressing snack food as tea Sea Lettuce Sea Lettuce (Ulva lactuca and Monostroma spp.) resembles the looks of lettuce. This edible seaweed has a strong seafood taste and odor, slightly pungent. It is quite delicate after drying and crumbles easily into tiny tender pieces. This edible seaweed is excellent in/as: soups salads a snack Sea Lettuce nutrition: It provides roughage in our digestive system. It is very high in iron and also contain vitamin A, vitamin B1, vitamin C, sodium, potassium, magnesium, and calcium. Kelp There are several types of kelp and what is included here are three different types of kelp. Kelp recipes are becoming popular, not only because of the Japanese or Korean dishes, but because of the increasing interest in raw recipes. Arame Is a type of dark brown colored kelp which isstringy. This is normally sold dried. Tastes somewhat sweet and nutty.Before using it on your dishes, pre-soak for about three minutes.Excellent with: beans, grains or noodles salads stews and casseroles as a snack Arame is rich in iron, calcium, potassium and iodine. Kombu, when roasted, has a taste similar to that of bacon. So, it tastes delicious and is packed with nutrients such as alginate, calcium, carotene, chromium, fucoidan, germanium, iodine, iron, laminarin, magnesium, mannitol, phosphorous, phytohormones, potassium, protein, sodium, and vitamins A, C, D, E, K. Wakame contains one of the highest sources of calcium. It is dark greenand sometimes brown in color. Excellent in casseroles, soups and stews. Include some wakame with your rice (preferably brown) during cooking. If you haven't tried seaweed at all, the easiest to try out are those dishes with nori such as sushi or miso soup. If you enjoyed that, you're on your way to enjoying the rest of the edible seaweed.
some recipe links. . EDIBLE SEAWEED . Hawaiian Recipes Ahi Poke Mochiko Chicken with Seaweed Spam Musubi Squash and Tofu Musubi by Boy Bennett Japanese Recipes Ramen Noodle Sushi Smoked Salmon and Avocado Nori Rolls Zaru-soba Kitchen Caravan Seaweed Recipes Emma and Sophia of Kitchen Caravan have come up with 3 mouth-watering seaweed recipes and are sharing it with us at Ocean Vegetables! Want to try something refreshing with ingredients from the sea? These were made for the 4th of July celebrations, but hey, why not make any day a celebration? Check them out... Basil Mint Agar Gelatin with Nectarines Dulse, Avocado, and Tomato Sandwiches Purple Potato Salad with Arame
more recipe links . . Seaweed Drinks Bladderwrack Tea Seaweed Salads These seaweed recipes of salads add a different taste to our everyday meals. They're simple and nutritious. Add these to your main course or take it as a light meal in itself! Green and Purple Salad Japanese Salad with Umeboshi Dressing Purple Potato Salad with Arame Tropical Beach Salad Wakame Salad from Gone Raw Wakame Seaweed and Cucumber Salad Seaweed Snacks Crispy seaweed - nori crisps Korean Omelet Seaweed Pizza Spicy Cod Roe Spaghetti using S&B
more recipes links. . Seaweed Soups Clear Soup with Wakame Miso Soup with Wakame Seaweed Miso Noodle Soup with Wakame and Spinach by Rachel of the Friendly Kitchen Mother Earth Ocean Soup Rare and Common Soup Shiitake and Wakame Soup Simple Seaweed Soup Vegetable dishes Carrots, Onion & Hijiki Cha Soba or Cold Soba by the Modern Vegetarian Chef Joey's Vegan Nori Pizzas Easy Wakame Brown Rice Egg & Nori Rolls Hijiki Rice Salad Mermaid Pasta with Veggies Momoya Seaweed Paste Okra by Terri of Hunger Hunger Spicy Tofu Futomaki Vegan Spam Musubi
final primary research post . EDIBLE SEAWEED . pictures; http://images.search.yahoo.com/search/images;_ylt=A0PDoV62igdS1A8AvhOjzbkF;_ylu=X3oDMTBxbGdlMTFzBHNlYwNmcC1hdHRyaWIEc2xrA3ZpZXdtb3Jl?p=edible+seaweed . While there are 15,000 varieties of edible seaweed, twelve of them are the most common and beneficial kinds: Brown seaweed: arame, bladderwrack, bull kelp, giant kelp, hijiki, kombu, sea palm, wakame. Red seaweed: dulse, irish moss, and nori. Green seaweed: sea lettuce . Bull Kelp as a herbal remedy: detoxifies body tissues of heavy metal and radioactive agents, treats thyroid disorders, arthritis and digestive problems; purifies blood, aids in weight loss, eases lymphatic swelling; treats herps infections, eases inflammation and neuritis, soothes mucuous membranes, reduces side effects of chemotherapy and radiation. Bull Kelp as a spa: stimulating, firming, revitalizing, tonic and slimming. Other uses are as a garden fertilizer, and animal food. . Wakame (Winged Kelp or Alaria marginata) is the most graceful sea plant growing in the ocean. Wakame is olive green to brown in color. with a rubbery, long, smooth, single blade, featuring wavy edges, that grows up to six feet in length. It features a small but strong-branched holdfast. Wakame grows in low intertidal and subtidal rocky shore zones and is present on both coast of North America, Alaria marginata on the West Coast and Alaria esculenta on the East Coast;, central Europe, England, Japan, Korea, China, and Iceland. Wakame is biennial, harvested in early spring to summer, citting a few inches above the holdfast and leaving the lower cluster of leaflets to regrow. Usually only midsection of the blade is used, as the stipe base is very hard and the tip is ragged. Its flavor is delicate and sweet with a clean flavor and aroma. Wakame as a herbal remedy: softens hardened tissue, inhibits tumors, detoxifies body tissues, eases couph, aids congestion, treats nicotine poisoning, lowers blood pressure, prevents arteriosclerosis, strengthens liver, purifies the blood (used after childbirth). Wakame as a spa: promotes hair growth, improves skin tone, enhances youthful appearance, treats dry skin, fights free radicals, nourishing, firming, tonic to the skin. seaweed books; http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A283155%2Ck%3Aedible%20seaweed . http://www.fao.org/docrep/006/Y4765E/y4765e0b.htm an extensive report on seaweed as food for humans. . Irish source and price list; http://buyseaweedonline.com/order.html email, sgorham99@hotmail.com or Info@buyseaweedonline.com . amazon listings for price comparison ... http://www.amazon.com/s/?ie=UTF8&keywords=dried+seaweed&tag=mh0b-20&index=aps&hvadid=3083074427&ref=pd_sl_8824pc4tjq_b . Irish source is cheapest found and claim to ship cheap worldwide.
Interesting stuff, can any of it be raised in tanks for off grid/ inland? I'm thinking not. So post SHTF, sources would be very limited, but useful.
Ours grows in the Inlet, right out front of the Cabin.... It is also very high in Iodine, so makes a good Anti-Radiation Food.... .....
Again, @BTPost, you are one of the few who could make use of it. Can you identify it clearly for what it is? or in general terms only?
The spaggetti type dried expands to 10 times size when rehydrated. So, in many ways a little goes a long way. As I am not coastal, I intend to obtain a healthy quanity for use as a nutritional supplement, flavor enhancer, seasoning. I figure on obtaining at minimum a couple dozen quarts worth of this stuff. ... just sayin' . from the irish source, it is available in many varieties, whole, sliced, flaked, powdered, etc. . corrected as to 10 times vice 10 fold ........ whatever ....?
ten fold? 1,2,4,8,16,32,64,128,256,512. Holy bat crap Batman! that is nearly a year supply in a single package! Why, I could store enough for my extended family for years on a single shelf! I gotta get me some of dat stuff!
