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—  Seaweed —

I harvest fresh seaweed weekly at the peak of it's season all year long. Every piece is hand selected and cut with scissors to ensure the best quality and to maximize sustainability. Please email me to get more information on how you can have fresh seaweed in your restaurant or home.

Red Ogo

Foraged in the few corners of calm water found along the Sonoma and Marin Coasts, red ogo is most closely associated with the Hawaiian Islands and the endless varieties of Poke. Ogo can be found in white, green and pink varieties however red is the most prevalent variety in Northern California. Most often it is served raw to highlight it's crisp texture and subtle brine flavors. It is also pickled, fermented in kimchi and lightly dressed in salads. Try Ogo instead of sprouts or mix with cilantro and shredded carrots for topping bahn mi. It is also a great thickening aid for stocks and sauces. 

Gracilaria spp. also know as Mermaids hair, long ogo, Limu Manauea

Seasons:  Fall - Winter - Spring



Nori is one of the most well known and used seaweeds today. However, the overwhelming majority is pureed and then dried into sheets. Fresh nori has a very subtle flavor with a hint of sweetness. It's preparations are endless as it does well raw, blanched, fried or used to flavor stock. Try in place of cabbage or as an amazing flavor and thickening agent in ice cream. Nori turns bright green when cooked. The two most common species are shown above. 

Pyropia Spp. 

Seasons:   Spring - Summer - Fall

Dwarf Rock Weed

Growing on rocks in the upper tidal zone, dwarf rock weed is an often overlooked culinary ocean vegetable. Blanching will turn it bright green and enhance it's crunchy texture. Use it as a garnish with all meats for a touch of texture and a hint of brine. Try it on your fish tacos and don't forget to garnish your margarita with it as well. 

Pelvetiopsis limitata

Seasons: Fall - Winter - Spring



Seapalm can only be found in the cold rocky water on the West Coast. These resilient little "palm trees" cling to the rocks right in the impact zone of the waves traveling across the Pacific. They love the direct exposure to the power of the ocean and the freshness of nutrients it brings. Seapalm is an annual seaweed and completely dies back and regrows each year. Because of this, it is very sensitive to mishandling and must be harvested with care and knowledge. The amazing texture and flavor of the ribbed "fronds"  makes this one of the most popular seaweeds to eat. The possibilites are endless in the kitchen when it comes to Seapalm and are just waiting to be explored. 

***Seapalm is protected and can NOT be harvested unless your are licensed by the State of California to do so. If you happen to find some Seaplam, please help us protect this treasure by looking but not touching! Besides, the rocks where they grow are extremely dangerous surf zones and should be avoided! Sadly multiple lives are lost each year after being swept away by the surf. 

Postelsia Palmaeformis 

Seasons: Summer - Fall

Spiral Wrack

Spiral Wrack is one of many rock weeds that grows on rocking in the upper tidal zone. It has long spiraling leaves that end in little heart shaped bladders.  The bladders are full of flavor and alginate which makes them amazing for flavoring and thickening stocks and sauces. You heard it here first... seaweed ice cream is going to be the next big thing! The leaves are crisp and mild, blanched and their bright green glow will steal the show on any plate. 

Fucus Spiralis 

Seasons: Available all year

Cat's Tongue

Cat's Tongue is one of those seaweeds that will blow your mind wide open when you start to eat it. It has an other worldly texture with all of it sand paper bumps and briny flavors that are surprisingly not very oceanic. This is one that you throw in with rough cut squash, garlic and onions in the sautee pan. In the winter, give it a quick fry, drizzle with olive oil and parmesan and a coal fired thin crust will march through your mind. 

Mastocarpus papillatus - also known as Turkish washcloth

Seasons: Spring - Summer - Fall


Sea Fern

Sea Fern loves deeper cold water with lots of current. It grows fast, reaching for the surface with it's intricate branches. Little pod like bladders help to float it on the surface to soak in the sun light. All of this tender new growth is both beautiful and delicious. It can be eaten raw but is best lightly blanched where it turns a vibrant neon green. The uses in the kitchen are endless from salty or pickled bar snacks, a great addition to salads even baked into breads. 

Stephanocystis Osmundacea - Also known as Chain Bladder

Seasons: Spring - Summer - Fall

Feather Boa floats

Feather Boa is a tough and leathery kelp that has pneumatocysts every few inches that float it up to the surface of the water. While the main parts of the kelp are not great to eat, these floats are the olives of the ocean.  Picked one by one, they are delicious treasures worth the effort. Quickly blanch them for a crisp texture that pops when you bite them. Slice them into rings and garnish your fish tacos. Brine them to garnish your martini.

Egregia menziesii

Seasons:  Spring - Summer - Fall

giant kelp

Giant kelp grows in stands forming majestic underwater forests that thrive on the nutrient rich up wellings along the California coast. This amazing algae grows at an amazing rate of almost two feet per day! Every part of Giant kelp is edible and has amazing flavor and sweetness to it. It is also one of the easiest seaweeds to cook with because it is so versatile. You can blanch it, fry it, grill it, smoke it. You can use it as a salad, wrap and steam fish with it then make a giant kelp panna cotta  for good measure.

Macrocystis pyrifera

Seasons:  Spring - Summer - Fall