3 of the Best-Tasting Seaweeds in Northern California
If you live in Northern California, it would be a shame to never collect and prepare seaweed on your own. This part of the country has a bounty of delicious wild seaweeds. Seaweed is a major component in several kinds of cuisines because of its nutritional properties and its delicious umami flavor. Learning about different kinds of seaweed will help you choose the tastiest varieties and give you the knowledge to avoid taking rare seaweed species that are not supposed to be harvested recreationally.
There are so many kinds of seaweed off the coast of Northern California that you might be wondering where to start. While taste is subjective, three types of seaweed really stand out. This includes Bullwhip Kelp, Kombu, and Laver. As you’ll see, each of these marine plants can be used to prepare different types of meals and snacks.
Bullwhip Kelp
This unique type of seaweed gives you plenty to play around with in the kitchen. It has pronounced bulbs and stipes that are commonly pickled. It also has blades that can be eaten. When you bring home some Bullwhip Kelp, you may opt to pickle some of the stipes and bulbs, dry some of the leaves into seaweed chips, and add some of its parts to soups and other meals. It has a salty and refreshing ocean taste when dried and is known for being one of the tastiest seaweeds! Due to global warming and ocean acidification, bullwhip kelp is becoming very rare in California. If you do harvest, best to either only cut a few of the blades (the flat leaves on the top) or harvest plants that have washed up on shore. Cutting live bull kelp from the ocean really isn’t sustainable unfortunately.
Kombu
This type of brown algae is a staple in Japanese cuisine. It is invariably used to make dashi. Like other types of marine algae, Kombu is extremely nutritious. This type of kelp is known for improving thyroid function and for being packed with fiber, vitamins, and minerals. It’s also known for having a delicious umami flavor that many people could use more of in their meals. You can use Kombu to make a broth, a seaweed salad, and much more!
Laver
Laver, a species of red algae, is one of the most popular types of edible seaweeds across the world. It gets turned into Nori, which is the classic type of seaweed used to roll sushi. However, its culinary uses aren’t limited to wrapping around raw fish! You can dry Nori sheets and create salty and nutritious seaweed chips that make for the perfect snack. Other ideas include adding Nori to a soup or making a Nori cream dip.
Harvesting wild seaweed is extremely satisfying. It’s a fun outdoor activity that leads to a delicious end result. Whether you enjoy wading out in the water to harvest a bit of seaweed or simply like creating new food dishes using its unique umami flavor, there is something in it for everyone. If you’re looking to begin, Bullwhip Kelp, Kombu, and Laver are all excellent choices. Check out these Tips For Mindful Seaweed Foraging, too!