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Kelp

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Hello,

I will start by saying that I am completely unfamiliar with eating seaweed, other then some dried green sheets that my wife bought to snack on a few times - and in sushi a long time ago when I used to eat fish. I have been doing some reading recently and have a few questions, I figured the veg/vegan board will have the most know how with this regard.

Seaweed contains carrageenan, can I simply add seaweed to soups/stocks to help thicken in a similar way to gelatin when I make a meat/bone stock? I read that they are quite high in glutamates, a bonus for a stock.

Does anybody have any experience going to a rocky beach during low tide and collecting your own seaweed to eat? I live quite far from a decent grocery store, but quite close to a beach - a lot of kelp around, there are some other varieties that I am unsure the name of, also...is it all edible? :)

Thank you all for your responses.

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  1. I wouldn't eat seaweed from the beach unless you have some knowledge of the different varieties and also you have to be careful about water quality. You don't want to eat seaweed that has been growing in a lot of boat fuel or or anything like that.

    I've used powdered seaweed (agaragar) as a binding agent, but never seaweed itself.

    1 Reply
    1. re: adventuresinbaking

      Ditto. If you want to experiment with seaweed, purchase it from a reputable market or enjoy it at a reputable Japanese restaurant.

      While I love "seaweed salad", & have also bought & cooked with various dried seaweeds, I'd frankly never eat seaweed I just picked up off of the beach.

    2. Here's an interesting article. As others note, the pristine nature of the area would be important. Not only in Japan, but in Britain and the east coast of Canada, and no doubt the States, seaweed has been a valuable food source. I remember visiting the east coast and seeing dried, salty seaweed as a purchasable snack. There must be a literature on the subject.

      http://www.telegraph.co.uk/foodanddri...