A
Taste of the Sea
|
Sea Vegetables
Types of Sea vegetables |
Classification of sea vegetables is by colour, into green,
brown and red algae. Generally green grow in the shallowest waters, red
in the deepest and brown in between.
|
| Green |
|
Name |
Description |
Uses |
| Nori |
Sweet,
high in protein (35%), iron, calcium, vitamin A. usually seen as
sheet nori (almost black in colour) which is then toasted over a
gas flame to soften. Pre-toasted sushi nori sheets are also available |
wrapping
sushi & rice balls, crumbled in soups, noodles, crackers |
| Ao-nori |
Green
nori flakes, very high in iron |
condiment, garnish |
| Laver |
Welsh
name for Nori. Dark purple with fresh tangy flavour, high in vitamin
C |
boiled
to a puree, rolled in oatmeal and fried for Laverbread. Also pate. |
| Samphire |
Not
a seaweed but a seashore plant, can be salty, also available pickled |
salads,
garnish, add to stir-fries, risottos. |
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|
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|
| Brown |
|
Name
|
Description
|
Uses
|
| Kelp |
Large
brown seaweed which grows in thifck submarine forests, usually sold
in long dried strands |
soups,
sauces, also can tenderise pulses, grains and make more digestible |
| Kombu |
Japanese
name version of kelp, contains glutamic acid which is a natural favour
enhancer. Should only be wiped before soaking and cooking lightly |
important
ingredient in dashi stock, also used in sweetmeats |
| Arame |
Mild
sweet flavour, soft texture. Parboiled and sun dried before being
finely shredded. High in calcium and iodine. Soak for 10 minutes |
soups,
stews, stir fries, salads, with noodles |
| Hijiki
(Hiziki) |
From
shallow waters, sun dried and shredded. Richer and chewier than arame.
High in iron and calcium |
sauces,
salads, soup, curries |
| Wakame |
Sweet,
thin leaved, mild flavour and tender once cooked. High in calcium
and glutamic acid. |
soups
(especially miso), salads |
| Alaria |
also
called dabberlocks, henware, murlin. Needs to be cooked for 20 minutes
to be tender |
soups, salads |
|
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|
| Red |
|
Name
|
Description
|
Uses
|
| Dulse |
Dark
red flat leaves, tough and chewy, salty, piquant flavour. High in
protein and vitamin C |
salads,
soups, chowders, relishes |
| Agar
Agar/Kantan |
Gelling
agent available as bars, flakes or powder (latter may be chemically
processed) |
jellies,
aspics |
| Carragheen |
produces
a softer gel, must be rinsed well before use. Needs to be soaked
and well cooked in the liquid to be set, does not dissolve totally |
milk
jellies, puddings |
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