A rare gem on the West Coast, the exclusive fresh dulse is now at your fingertips and available to chefs daily.  Our dulse is fresh and raw and still alive, a unique feature that sets it apart. We package it in sterilized seawater, ready to use when it reaches your kitchen.

Dulse is a thicker brownish variety of red seaweed known for its 'bacon-like' flavor when fried. It can be used raw, steamed, fried, or made into a flavorful broth. When cooked, the dulse will lose its reddish-brown color and turn to a deep green. Dulse will become very crisp when fried and served as bar snacks, crumbled over other ingredients, or used as structured layers to create a beautiful modern look. 

With a deep umami taste, we have used dulse to create broths for innovative cocktails and as simple additions to traditional drinks such as an Ooh, Mommy Bloody Mary. 

Dulse Nutritional Information

Crisp, light, and salty, ogo seaweed is often a signature ingredient in Hawaiian poke preparations. In some markets in Hawaii, it is also known as limo. When fresh, it has a fluffy texture and a deep reddish-brown color.  

Ogo is a versatile ingredient that can be used in various culinary creations. It's terrific when served raw in salads, cold broths, shellfish preparations, and ceviches or sushi. When cooked, ogo turns from a reddish-brown to a deep green color, opening up a new range of possibilities. It can be steamed or used in cold infusions.  Pastry chefs should play with the jellifying properties of ogo, as it is one of the seaweeds used to make agar. Besides creating interesting dessert textures, the fresh ogo will add a unique dimension and enhancement to other flavors.

One of the most intriguing characteristics of ogo is its color-changing properties when immersed in alcohol like gin. It turns to a bright orange, adding a vibrant and unique touch to any drink. Some bartenders have harnessed this vibrant color to add a distinctive look to a flight of shots by adding a bit of seaweed to each glass. It's both beautiful and tasty, sparking curiosity and creativity in the culinary world. 

Ogo Nutritional Information

Green sea lettuce, a delicate variety of seaweed, is a culinary ingredient and a visual delight. Its delicate sheet-like structure and bright emerald green color add a clean, crisp taste and a visually stimulating dish aspect.  Sea lettuce can be used to wrap fish, add a pop of color to salads or soups, and even enhance the visual appeal of cocktails.

Seagrapes are a striking rose-red alga that resembles a cluster of red grapes. Like terrestrial grapes, they have a thin skin that pops to release a viscous, sugary, and salty brine. They are a true delicacy of the sea, and their versatility in enhancing dishes with flavor and texture is sure to inspire your creativity. They are great as a garnish to complement sweet or savory flavors and add color or texture to a variety of dishes.

Our newest addition, the seagrapes, are currently available on a limited basis, adding an element of exclusivity to their appeal. Don't miss the chance to experience this unique culinary delight.

What can be done with seaweed?

Seaweed is a culinary chameleon, ready to transform your dishes.  It can be used raw, steamed, marinated, fried crisp, or even pickled. The possibilities are endless. We've seen fresh seaweed used in vinaigrette poured over grilled cauliflower steaks, paired with roasted lamb, and fantastic bar preparations. Dulse can be fried until crisp and served as a great bar snack or used to make 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. Let your imagination run wild with the versatility of seaweed.

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 seaweeds unique in the kitchen?

What makes seaweed special in the kitchen is its unique umami flavor. The relatively high amount of protein, the amino acid glutamate, and the inherent potassium  and minerals combine to create this special taste. It's what leads to that special fullness and mouth feel that chefs like to talk about.  Some chefs even call it 'sea-mami'. The umami of seaweed is a flavor profile that's waiting to be explored in your dishes.

The carbohydrates make seaweed interesting in terms of textures and thickening. This is why some chefs use seaweed, agar, carrageenan, and alginates in molecular gastronomy. 

Soaking fresh seaweed in certain alcohols imparts not just flavors but also great colors. Bartenders can have much fun with this when creating new drinks for the bar menu.

How is the seaweed farmed?

Our seaweed is cultivated in flow-through tanks, using only seawater and sunshine. We steer clear of any additives or chemicals, ensuring a pure and natural product.

How is farming Monterey Bay Seaweeds sustainable? 

Our Monterey Bay Seaweeds are cultivated in land-based tanks, grown with very few resources, and without any feeds or chemicals.  This sustainable farming method ensures that there is no impact on the environment as a result of wild harvest. By choosing our seaweeds, you're not just adding a unique ingredient to your dishes, you're also making a responsible and sustainable choice for your kitchen.

Monterey Bay Seaweed is delivered alive to the kitchen. What does that mean, and why is it important?

When the seaweed is harvested, it is scooped out of the tank, weighed, and packaged in sterile seawater before being sent off directly to chefs. If we put the seaweed back into the tank, it would do fine and continue growing just as it had before.  Another reason this is important is due to the use of sanitizers in commercial kitchens. Suppose kitchen utensils, like tongs, spoons, or ladles, are not rinsed before removing Monterey Bay Seaweeds from their packets. In that case, they will introduce chemical sanitizers to the seawater, killing the seaweeds. It is important to rinse all utensils before presenting them to the seaweed water. Remember, this seaweed is alive, so it is vital to watch for cross-contamination.

What is the difference between fresh Monterey Bay Seaweeds and dried seaweeds?

Our seaweed is alive. This means that if we put it back into the tanks of nutrient-rich seawater, it would continue to grow. Dried seaweed is dried—simply put, dead.

Once seaweed is dried, it will only rehydrate to about 80%, meaning it will have a heavier texture or mouthfeel. Our fresh, live seaweed still has a fully intact cell structure and all the nutrients from the original seawater. It has an unparalleled crunch, full flavor, and fantastic texture. Besides, no one knows what nutrients are lost once fresh seaweed is dried. We can be sure that our fresh, raw, live seaweeds are ready to be served as fresh out of the ocean.

What is the shelf-life of Monterey Bay Seaweeds once delivered?

Our seaweeds are packed in sterile seawater. If kept under good refrigerated conditions and no cross-contamination occurs (remember the sanitizer note from above!), then you can count on a solid week of sustained freshness. If, for some reason, the seaweeds need to be refreshed, a mixture of 1/2 cup table salt and 1 gallon of fresh water can be used to replace the original water the seaweed came in.

No, just because the seaweed is alive doesn't mean it will continue to grow in the water used for packing. This is sterile seawater, and therefore, it has no nutrients. Sorry, chef. You will have to re-order. 

How are Monterey Bay Seaweeds packaged?

Our seaweeds come in sterile seawater and are ready to use.  They are fresh, raw, and still alive.

What is the season for the different types of Monterey Bay Seaweeds?

Ha! This is a trick question, as there are no seasons for our seaweeds. They are sustainably farmed in land-based tanks and harvested to order, so they are available year-round.

How can my restaurant order Monterey Bay Seaweeds?

We supply seaweed directly from the farm to restaurants and chefs nationwide. We do not ship internationally because our seaweeds are shipped live and will not survive delays during customs screening.  

If you are a chef looking for our seaweeds outside these areas, please let us know more about who and where you are. Click here for our contact form.

Wild Harvest vs. Farmed Seaweed

Seaweeds can be foraged, but this must be done with great care.  For responsible and sustainable seaweed management, a forager must understand the local ecology and only harvest where there will not be a detrimental lasting impact. 

In addition to any environmental impact, chefs must be very careful when sourcing wild seaweeds in order to make sure they are not coming from polluted waters. Chefs should only buy wild seaweed from experienced and responsible foragers, whose expertise ensures the highest quality and sustainability.  It is also important to buy only wild seaweed that have been harvested by hand, as this has less of an impact on the environment.

All wild seaweed should be carefully washed as well as picked over to make sure that all animals and any grit, sand or rocks are removed, ensuring the highest quality and safety standards are met. 

Wild seaweed was sustainably harvested by hand to start the Monterey Bay Seaweeds farm, a leading name in sustainable seaweed farming.  This initial seaweed stock was used to kickstart the farming process.  Now that there is developed seaweed growth, no more wild seaweed is needed. 

Interested in a type of seaweed we don't currently farm?

Calling all chefs! If you have experienced great-tasting seaweed harvested from the wild and are looking to find a sustainable and dependable source, let us know. We might be able to farm your favorite variety in our innovative land-based tank system, which offers a controlled environment for optimal growth and sustainability.