The Seaweed Source
The blog from which everything seaweed arises
The F3 (Future of Fish Feed) meeting was recently held in San Francisco, CA. One of the dinners was hosted at the Aquarium of the Bay, where sustainable seafood was served up by chef Charlie Ayers .
Chef Ayers made skewers of smoked abalone and sea grapes (Botryocladia), on a bed of watermelon radish, sesame crouton, ogo, and mirin & ginger vinaigrette.
We were more than happy to provide the ogo and sea grapes. Well done chef Ayers!
The red abalone (Haliotis rufescens) obtained it’s name by the red coloring on it’s shell. If you look closely you can see bands of red and greenish-brown. Well you know the old saying, “you are what you eat.” It turns out that the abalone shell directly reflects what kind of algae it consumes. For that very reason the red abalone requires a diet rich in red seaweeds (Rhodophyta), otherwise the shell looks green and is harder to sell on the market as a red abalone.
Monterey Bay Seaweeds supplies red seaweed (ogo and dulse) for our friends at the Monterey Abalone Company. The seaweed is a special treat for the little molluscs, ensuring they are red, healthy, and delicious.
Here is a recent blurb from Justin Cogley, a local chef who uses our seaweed and abalone from the Monterey Abalone Company. You can visit his website at http://www.chefjustincogley.com/ for culinary news and recipes.
