In recent decades, the demand for edible seaweed has risen sharply as a result of both of its culinary and nutritional value. According to the USDA, seaweed production has grown from eighteen tons in 2017 to about 440 tons in 2021. The cold and clean waters of the Gulf of Maine are an ideal place to cultivate various types of seaweed. Because seaweeds are typically harvested in the winter, they can be grown in the off-season, when lobstering and recreational fishing have slowed down. Winter seaweed farms have helped create a means for diversification among seafood producers, creating a new, sustainably sourced cottage industry for Maine.
As a cookbook author and recipe developer living in Maine, I love to incorporate seaweed into my recipes, since it allows me to take advantage of the fresh and world class seaweed available in Maine. The seaweed and kelp varieties featured in the four recipes that follow are farmed off the Gulf of Maine, but can be purchased online nationwide in packaged and dried form.
Here are the products I used:
- Vitamin. Sea. Smoked Whole Leaf Dulse (Applewood Smoked Wild Atlantic Seaweed) 1.5 ounces (42 g)
- Maine Coast Sea Vegetables, Kelp, Dried Wild Atlantic Kombu, 2 ounces (56 g)
- Ocean’s Balance, Dried Organic Sea Lettuce Flakes 1.5 ounce package (42 g)
- Maine Coast Sea Vegetables, Organic Alaria Whole Leaf 2 ounce Bag (Alaria esculenta) — “Wild Atlantic Wakame” — Wild-Harvested Sea Vegetable
