Frequently Asked Questions

“Seaweed” is the common name for countless species of marine plants and algae that grow in the ocean as well as in rivers, lakes, and other water bodies.

Some seaweeds are microscopic, such as the phytoplankton that live suspended in the water column and provide the base for most marine food chains. Some are enormous, like the giant kelp that grow in abundant “forests” and tower like underwater redwoods from their roots at the bottom of the sea. Most are medium-sized, come in colors of red, green, brown, and black, and randomly wash up on beaches and shorelines just about everywhere.

The harvesting machine (almost like a big floating lawn mower) cuts the top 1-2 feet off the floating seaweed at high tide. The lower half is left to ensure re-growth and a site isn’t re-visited again for 2 years. This makes our harvesting sustainable

Seaweed & Co. have specifically designed a patent pending harvesting, drying and milling process in order to retain maximum nutrient content and cause less damage to the seaweed structure than other traditional processes.

Seaweed is a versatile ingredient.  It can be used raw, steamed, marinated, fried crisp or even pickled. We have seen fresh seaweed used in vinaigrette poured over grilled cauliflower steaks, paired with roasted lamb and in amazing bar preparations. Dulse can be fried until crisp and served as a great bar snack or used to make a vegan dashi, sea lettuce can be wrapped around sashimi or infused in gin for a Monterey Bay Martini and ogo can be used just about anywhere.
And by the way, we have been told that the cold pickling process seems to work best…but we are not exactly sure why. 

What makes seaweed special is the relatively high amount of protein. This protein, along with the amino acid glutamate, and the inherent potassium (the salts inside the seaweed as opposed to the salts coating it) and minerals, is what some chefs refer to as umami. It is what leads to that special fullness and mouth-feel that chefs like to talk about.  Some chefs actually say ‘sea-mami’, but that’s up to you.
What makes seaweed interesting when it comes to textures and thickening are the carbohydrates. This is why some chefs use seaweed, agar, carrageenan and alginates when working in molecular gastronomy. 
Soaking fresh seaweeds in certain alcohols lends not just flavors but also some great colors. Bartenders can have a lot of fun with this when creating new drinks for the bar menu.

Our seaweed is farmed in flow-through tanks. We only use seawater and sunshine – there are NO additives or chemicals.