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Seaweed. Travel Tips
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Here are some tips for eating seaweed.
Algae grow at the bottom of shallow water bodies or float in the open sea. For coastal algae, stratification is often characteristic: green algae grow on the surface of the water, red algae grow in shallow water, brown algae grow a little deeper. Seaweed should be washed in fresh water before eating to remove the salt.
1. Ulva
It grows on rocks and stones on the shores of the Pacific and Atlantic oceans, and especially in places where rivers flow into them. Light green leaves. They are washed and boiled before eating.
2. Enteromorpha intestinalis
Rocky backwaters and salt flats in cold waters. Pale green, pod-shaped non-branching leaves-stems up to 50 cm long. In early spring, the whole plant is eaten raw or dried and crushed.
3. Brown algae (seaweed)
Grows on rocky shores. Short cylindrical stem with thin, long, wavy leaves that range in color from olive green to brown. Eat only boiled.
4. Red algae
Grows in the Atlantic and Pacific Oceans. Thin, silky red, purple, or brown leaves should be boiled until soft, then mashed into a puree. It can be used as a side dish or mixed with cereals to bake cakes. Some algae have laxative properties. Apply the edibility test.
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