Re: [Paddlewise] Kelp

Sorry.  Forgot to give proper attribution.  The info below is from
foodtv.com.

Bill Walton wrote:
> 
> BRAD wrote:
> >
> > Every year we paddle through acres and acres of kelp. Does anyone know
> > if kelp is edible? If yes, how do you fix the stuff?
> > Brad Crain
> 
> Kelp - A generic name for any of the edible, brown seaweeds of the
> family Laminariaceae. See also kombu.
> 
> Kombu - Particularly popular in Japanese cookery, kombu is one of the
> two basic ingredients used for dashi (soup stock). It's a long dark
> brown to grayish-black seaweed, which, after harvesting, is sun-dried
> and folded into sheets. Kombu is sold in Japanese and health-food
> markets and when stored unopened in a dry place it will keep
> indefinitely. After opening, store in a cool, dry place for up to 6
> months. Kombu has a natural white-powder covering that delivers
> considerable flavor. For that reason, the surface should be lightly
> wiped off, not washed. Kombu is used to flavor cooked foods as well as
> for sushi. It's sometimes pickled and used as a condiment. Kombu is also
> called simply kelp.
> 
> Seaweed - An important food source in many Asian cultures, seaweed is a
> primitive sea plant belonging to the algae family with origins dating
> back millions of years. Japanese cuisine employs different varieties
> (such as kombu, laver, wakame and nori) for many uses including soups,
> vegetables, tea, sushi and as a general seasoning.  The Irish are
> partial to the seaweed known as carrageen, and agar is widely used
> throughout Asia.  Seaweed is a rich source of iodine, an important
> nutrient. Many seaweeds also provide alginic acid, a jellylike substance
> that's used as a stabilizer and thickener in a wide variety of
> commercially processed foods such as ice creams, puddings, flavored milk
> drinks, pie fillings, soups and syrups. See also dulse; hijiki; kelp;
> limu; wakame.
> 
> A recipe search on "kelp" returns 17 results.  It would probably be a
> good idea to identify exactly what your local version of "kelp" is
> before consuming it.  Biology / marine biology dept. at a nearby
> university would be a good bet for a quick answer.
> 
> Best regards,
> Bill
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