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--- marine_colab:sustainable_seafood [2015-08-23 20:31] – added sailing teh farm reference and link 77.119.129.188
+++ marine_colab:sustainable_seafood [2016-12-15 15:00] (current) – 87.252.50.181
@@ Line 2: / Line 2: @@
-Two main areas of interest: how to keep fishing is sort of obvious. But here are some notes on sustainable marine vegetarianism.
+Two main areas of interest: how to keep fishing is sort of obvious. But here are some notes on sustainable marine vegetarianism. (see also [[sustainable seafood finance initiative]])
 ===Edible Seaweeds===
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 ==Seeweeds==
-A short list of edible weeds extracted from [[http://www.theguardian.com/lifeandstyle/2015/may/20/seaweed-supermarket-rise-guide-types|Sea spaghetti in the supermarket: the unstoppable rise of seaweed]].
+A short list of edible weeds with notes, initially extracted from [[http://www.theguardian.com/lifeandstyle/2015/may/20/seaweed-supermarket-rise-guide-types|Sea spaghetti in the supermarket: the unstoppable rise of seaweed]] and extended with information as it has arisen. Note that //Sailing the Farm// has a forager's guide for seaweeds. Black and White, but okay!
-Green seaweeds
+=Green seaweeds=
 Sea Lettuce: Leafy and sorrel-like, it can be added fresh or rehydrated to salads, or dried and used in butter to accompany fish dishes.
 Gutweed: Bright green with tubular fronts, it can be fried to create Chinese crispy salad.
-Red seaweeds
+Spirulina is not a seaweed, but an algae. However very protein rich (70 percent dry weight, higher than canned tuna)
+=Red seaweeds=
 Dulse: Maroon-coloured with a smoky, meaty flavour when dried, it can be included stews and soups for added depth. Dronfield suggests toasting flakes in a pan, then crushing and sprinkling over nuts or hummus.
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 Carrageen: Varying in colour from a purple-red to yellow, it’s primarily used as a thickener and setting agent in everything from panna cotta to seafood mousses. It can also be used to flavour beer.
-Brown seaweeds
+=Brown seaweeds=
 Sea spaghetti: Relatively mild, this makes a good addition to pasta dishes, and could even be a gluten-free substitute to pasta. Andy Appleton recommends deep-frying it, fresh or rehydrated and lightly coated in semolina, to use as a garnish for fish dishes.
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 Bladderwrack: So-called because of the bulbous “bladders” that run along its dark green leaves, it can be added to stocks or stews – or, Mckellar suggests, stir-fries.
+Kelp powder is apparently a fine salt replacement.
+===Dangerous Seaweeds===
+Desmarestia contains a significant amount of sulphuric acid.
+Lyngbya is toxic. Very fine hairs, often wrapped around other seaweeds.
+Hijiki / Hiziki can have significant levels of non organic arsenic. [[http://www.edenfoods.com/articles/view.php?articles_id=79|LINK]]