Seafood Species Definitions
Laitue de Mer (Sea Lettuce) – Ulva lactuca
Often referred to as the “salad greens” of the sea vegetable family, it is best uncooked, in soups or salads. Beautiful as a garnish or base for other components of a dish, the vibrant color and pleasing flavor of Sea Lettuce complements a wide range of culinary selections.
Alaria (Wild Atlantic “Wakame”) – Alaria esculenta
Often referred to as “Wild Atlantic Wakame”, it is very similar to traditional Japanese Wakame. Alaria does require a longer cooking time than true Wakame, and is an excellent addition to traditional miso soups. Also excellent when marinated, blanched, steamed or roasted, it has a subtle sweetness than can lift a dish’s flavor.
This sea vegetable can be served raw and is an excellent addition to chowders, soups, stews and stir fries. When fried, Dulse has a smoky and salty flavor reminiscent to that of bacon. With its chewy texture and umami flavor, this sea vegetable is a delicious and unique wild harvested ocean food.
Catch Region: Frenchman’s Bay, Maine
Seasonality: Year Round
Catch Method: Hand Harvested
- Organic Crop Improvement Association (OCIA)
Available Dry in 1 Pound Resealable Bags