Maine Sea Vegetables


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.

dulse.jpgDulse – Palmaria palmata

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

Certified Organic:

  • Organic Crop Improvement Association (OCIA)
  • USDA

Available Dry in 1 Pound Resealable Bags

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