Chef Jacob Harth demonstrates how to harvest and cook seaweeds right at the beach!

Erizo restaurant located in Portland Oregon offers an extensive 20-course tasting menu featuring impeccable and sustainably sourced seafood prepared over a wood fire. They say that only the highest quality products are hand-selected by their chefs for their menu each week. Many of their local ingredients are foraged by their own chefs.

Chef Jacob Harth demonstrates how he selects a variety of seaweeds straight from the ocean and turns it into a world-class broth right at the beach.

This video was originally featured on Eater.com

Marvel's Eat the Universe: aquatic-themed sandwich with fresh seaweed

This is fun! On a new digital series, Marvel’s Eat the Universe, celebrity chef Justin Warner is joined by special guests to craft unique, fun dishes inspired by Marvel characters and stories!

In this episode, chef Brian Tsao creates an aquatic-themed sandwich inspired by Namor the Sub-Mariner! The sandwich uses fresh seaweed along with fried bay scallops, shrimp, calamari, oysters, and white fish.

For the directions follow the link here and you can watch the video below.

It's national seafood month. Let's not forget seaweed.

It’s national seafood month!

When most people think of seafood the mental image of fish, lobster, and crab jump into their heads.

While fish are the number one ranking seafood by tons/year, this mental image is missing the second largest seafood market on the planet: seaweed. Did you know that global seaweed cultivation is more than twice the amount of crustaceans farmed and captured by weight? (FAO 2016). Over 31 million tons of seaweed is produced annually. Red seaweeds make up most of the global production (18.4 million tons), followed by brown seaweeds (10.5 million tons), and the rest is green seaweeds.

Red seaweeds are cultivated at the highest rates due to some industrial extracts (see carrageenan post) and valued flavor. We are all familiar with the taste of some red algae; nori is a commonly used red seaweed in the making of sushi rolls.

So next time you hear the word seafood, don’t forget the second largest seafood group: seaweeds.