Return to Seaweeds of Scotland
 

General Points Seaweed should be thoroughly washed and then, ideally, soaked in water for two hours before use. The salt content of seaweed means that usually only pepper is required as a seasoning. Laminaria species (the kelps) are excellent smoked, if suspended over a slow oak-chip fire for a time then pressed into cakes, left to dry and sliced into strips (Surey-Gent & Morris 1987). Fucus vesiculosus and F. serratus may be used to make the stock for any soups, chowders or casseroles but should not really be eaten whole, rather removed before adding other ingredients. Storage Fridge: 2-3 days for delicate weeds, up to 1 week for heavier, brown seaweeds (Phaeophytes). It is advisable to use common sense. Freezer: Freezing only maintains flavour in the delicate weeds (e.g. Dulse, Ulva, etc.). These species may be stored for up to 6 months without losso f flavour. They should be treated exactly like other frozen herbs. [source: Surey-Gent & Morris (1987)] Drying Drying is the time-honoured method of storing almost all perishable foods. The following methods have been tried and tested but may require some 'tweaking' - so experiment. Sun - Drying in the sun is the way in which the vast majority of warmer countries process seaweeds for storage. In Scotland, however, this is seldom a viable option. If there is a reliably warm stretch of weather ahead the plants may be hung or laid out (taking care not to leave hidden folds of damp bits). They should be taken in at night prior to dew formation. The proper treatment of carrageen requires that it be sun bleached (in direct light, if possible) for three days. Oven / Range - If you are careful not to cook the seaweed, it is possible to hang the plants over the hob (although this is wasteful of energy on a conventional, modern cooker). The slow cook setting on many cookers may be cool enough to aid in drying, without crisping, the seaweed. However, the best possible means of drying is by hanging the plants over the towel drying rail of an old range, although these are few and far between. Microwave - Delicate weeds such as Ulva may be microwaved on a very low power (300 Watts.) for 3 minutes. *  *  * WARNING:  Do not, on any account, take any algae from fresh water for food as these may be blue-green algae (cyanophyceae), which are highly toxic. Any of the Scottish seaweeds can be eaten as none of them are toxic.  However, a number of species may cause severe diarrhoea (but these are not present in any of the recipes given below - for obvious reasons).  In addition, there is some circumstantial evidence that a small percentage of the population may suffer an allergic reaction, so take care. In addition, it is advisable to take seaweeds from areas where pollution is as low as possible (near clean, open water away from industrial centres, power stations and sewage outflows) - use common sense and if you are uncertain then hunt elsewhere.

Cullen skink with dulse
 

Basic Carrageen jelly Ingredients: ½ lb. (250g) dried Carrageen (Chondrus) - washed and soaked for 2 hours. 1Pt (500ml) milk. Grated lemon rind. Sugar to taste. 1) Place the seaweed in a pan with the lemon rind and cover with the milk. 2) Bring to the boil and simmer very gently for 30 minutes. 3) Stir in sugar then strain into a wet mould and allow to cool. 4) Once set, turn out. Sent in by: Mrs. S Martin, Isle of Lewis - from a cookbook written by her friend Mrs Katie-Mary Smith, (Barvas, Isle of Lewis).

Carrageen pudding
 

Carrageen Jelly (2) This is a similar recipe to the one given above, but gives a more runny consistency, like a subtly flavoured 'sweet soup', using far less carrageen. Ingredients: ¼ Ounce (about 10 g) dried Carrageen (Chondrus). 1½ Pts (750 mls) milk or water. Cinnamon bark. Slice of lemon. Sugar to taste. 1) Heat the milk or water in a pan and add the other ingredients just before it boils. 2) Simmer for 10 minutes and then strain through a fine sieve. May be drunk warm or else put in a wetted mould and left to cool. Other ingredients may be added to taste - try whisky for an interesting 'hot toddy'. The addition of two egg whites and vigorous whisking makes an excellent carrageen sponge. Sent in by: Mrs. S Martin, Isle of Lewis - from a cookbook written by her friend Mrs Katie-Mary Smith, (Barvas, Isle of Lewis).

 

Fried seaweed jelly cake Ingredients: Fresh or shop-bought Sloke (Porphyra) or Carrageen (Chondrus) - washed well. 1 tablespoon butter. 1 - 2 tablespoons orange juice. 1 - 2 tablespoons lemon juice Oatmeal as needed to thicken. 1.  After soaking, simmer the seaweed, in just enough water to cover it, in a pot with a lid on for 3 - 4 hours (alternatively, fry the soaked seaweed in a little butter whilst mashing, which is quicker). 2.  When the seaweed is jelly-like in consistency, drain it and mix the butter well in. 3.  Add the orange and lemon juice and mix them in. 4.  Season to taste and then add oatmeal, a little at a time until the mixture is stiff. 5.  Shape into small, flat cakes and fry until golden brown.   Modified from: 'A Taste of Old Scotland'  [http://www.backhaul.net/scotcook/scotseaw.htm]

 

Red seaweed and tattie Soup Ingredients: (A runny porridge of oatmeal in a little warm water may be used as a substitute for the mashed potato) 1 teacup of Sloke (Porphyra) or Dulse (Palmaria) 2 teacups mashed potato (or chunks if preferred) 6 teacups milk 1 tablespoon melted butter Salt & Pepper to taste 1.  Simmer seaweed in a pan with just enough water to cover it (with a lid on), for three to four hours (Sloke can also be lightly fried and mashed, or simmered in the milk for preparatory cooking). 2.  After draining, simmer the seaweed, with the potato, in the milk for 20 minutes (not necessary if preparatory simmering was in the milk). 3.  Beat or liquidise well and season to taste. 4.  Add melted butter and lemon juice and beat the mixture. 5.  Serve hot. Chowder If desired chunks of potato can be used instead of mashed (but these must obviously be added after liquidising). Any firm fleshed fish or shellfish can be added but these must be simmered in the milk first, then removed and replaced after liquidising. Try smoked haddock for an excellent cullen skink with a subtle taste of dulse. G. Kenicer.