Edible Seaweeds of the Salish Sea

Key Edible Seaweeds of the Salish Sea

This list focuses on a handful of common, easier-to-identify edible seaweeds. It is not exhaustive. Use it together with a modern, region-specific field guide when you are identifying plants in the field.

Harvesting Techniques & Safety

General technique

• Use scissors or a knife, not rakes. Clip blades above the holdfast so plants can regrow. For kelps, leave at least the lower third of the blade and all of the holdfast attached.
• Spread your harvest out. Take a little from many plants rather than a lot from a few. Leave at least two-thirds of any patch you visit.
• Harvest at appropriate tides. Mid- to low-intertidal species are best harvested on a low or minus tide so you can see what you are doing and avoid slipping or trampling tidepools.
• Favor attached, living plants. Recently drifted kelp can be fine for pickles and stocks, but avoid rotting or sun-bleached piles on the high beach.
• Rinse in seawater, not sand. Swish your harvest in a bucket or tide pool instead of dragging it in sand. Do any fine cleaning with fresh water at home.

Site choice & water quality

• Avoid polluted shorelines. Do not harvest near marinas, storm drains, pulp mills, or heavily urbanized shorelines; seaweeds readily absorb heavy metals and other contaminants.
• Prefer open, well-flushed water. Channels with strong tidal currents and beaches away from cities tend to have better water quality than stagnant coves.
• Check health advisories. Use your state or provincial shellfish / marine biotoxin maps to avoid areas with harmful algal blooms or sewage closures.

ID and safety

• Double-check identifications. Use at least two independent resources (field guides, local classes, or trusted websites) before eating a new species.
• Try small amounts first. Even edible seaweeds can upset digestion for some people; start with small servings.
• Respect private, tribal, and park rules. Many tidelands in the Salish Sea are privately or tribally owned or are within parks with stricter protections.

Regulations Overview (Personal, Non-Commercial Harvest)

Important: Regulations change frequently. Always check current rules for your exact location and harvest date.

Washington State (United States)

• License: A Washington shellfish/seaweed license or combination fishing license is required for most personal seaweed harvests. In general, residents and non-residents aged 16 and older need a fishing or shellfish/seaweed license to harvest shellfish and seaweed in Washington marine waters, including from state parks.^[1]
• Daily limit: RCW 79.135.410 currently sets a maximum daily personal-use limit of 10 pounds (wet weight) of seaweed per person from all state-owned aquatic lands and privately owned tidelands, unless a lower limit is set for conservation purposes.^[2]
• Methods: Harvest must be done by hand with scissors, knives, or a similar cutting tool. Rakes, forks, and other gear that tears plants are typically prohibited.
• Bull kelp & other kelps: Washington guidance for personal harvest emphasizes leaving holdfasts intact and cutting bull kelp well above the bulb (about 60 cm / 24 in) to preserve the plant and habitat.
• Where you can harvest:
  • Many state park beaches are closed to seaweed harvest, with a few seasonal exceptions. Check current WDFW sport fishing rules and park-specific notices.
  • Most Puget Sound and Hood Canal beaches are privately owned; you need landowner permission for private tidelands.
  • Commercial harvest from beaches is generally prohibited without specific authorization.
• Health & safety: Use the Washington State Department of Health recreational shellfish safety map and local health advisories to avoid areas with sewage spills, pollution, or harmful algal blooms, even if you are only taking seaweed.^[3]

Key Washington references:

• WDFW Shellfish & Seaweed Regulations (current season)
• WA Department of Natural Resources – Seaweed Harvesting
• RCW 79.135.410 – Seaweed Personal Use Limit
• Washington State Department of Health – Recreational Shellfish Safety Map & Beach Closures
• Washington State Parks – Fishing, Shellfishing & Seaweed Harvesting

British Columbia (Canada)

• Jurisdiction: The Province of British Columbia regulates wild harvest of marine aquatic plants under the Fish and Seafood Licensing Regulation; Fisheries and Oceans Canada (DFO) oversees related fisheries issues.
• Commercial vs. personal: Commercial and experimental kelp harvest requires provincial tenure and specific DFO licenses. Domestic personal harvest of less than 100 kg (wet weight) of marine aquatic plants for your own use does not require a wild aquatic plant licence, but you must follow Section 13 of the Fish and Seafood Licensing Regulation.^[4]
• Area- and species-specific rules: Some tidal areas, marine parks, ecological reserves, and First Nations treaty or reserve lands have added protections or are closed to harvest entirely.^[5]
• Check before you go: Use the most recent BC wild aquatic plant guidance and the regional tidal sport-fishing regulations for the area you plan to harvest in. Always confirm access and permissions with First Nations and private landowners where applicable.

Key British Columbia references:

• BC – Wild Aquatic Plant Harvesting
• BC – Wild Aquatic Plant Commercial Harvesting
• Government of Canada Open Data Portal – search “seaweed” or “marine aquatic plants” for current guidance and datasets

Private, Tribal, and Park Lands

• Private tidelands: In both Washington and British Columbia, many beaches are privately owned. You need landowner permission regardless of whether you hold a fishing license.
• Tribal lands & treaty rights: Indigenous Nations around the Salish Sea have their own laws, management plans, and treaty rights. Respect posted signage and avoid harvesting on tribal lands unless specifically invited.
• Marine protected areas and parks: National, provincial, state, and local parks and marine reserves often prohibit or strictly limit taking marine life. Always check area-specific regulations.

Basic Preparation

Cleaning & blanching

1. Rinse in seawater on-site. Shake out sand and small creatures before bagging your seaweed.
2. Rinse in cool fresh water at home. Swish gently in several changes of water rather than scrubbing.
3. Blanch thicker kelps. For kelps and bladderwrack, dunk in just-boiled water for 10–30 seconds, then plunge into cold water. This brightens the color and softens texture.

Drying & storage

• Air-drying: Arrange clean blades on racks or lines out of direct rain and heavy dust until crisp. Flip occasionally.
• Low-heat drying: Use a dehydrator or an oven set to low temperature with the door slightly open. Avoid charring.
• Storage: Keep fully dried seaweed in airtight containers, away from light and moisture. Properly dried seaweed can last many months.

Basic uses

• Stocks & broths: Kelp (especially sugar kelp) is classic for making dashi-style stocks; simmer and then remove the blades.
• Chips & crisps: Sea lettuce and laver can be oiled lightly and baked into thin, crispy snacks.
• Powders & seasonings: Dried seaweed can be crumbled or ground and sprinkled on rice, soups, eggs, and roasted vegetables.
• Vegetable in soups & stir-fries: Blanched kelp strips, bladderwrack tips, and small pieces of Turkish washcloth go well in miso soup or noodle dishes.

Recipe Ideas & Links

These external links are starting points; adapt them to local species and your own tastes.

Sea lettuce (Ulva spp.)

• Sea lettuce salad with sesame & rice vinegar – marinate blanched or rehydrated sea lettuce with rice vinegar, toasted sesame oil, and sesame seeds. Example recipe: Seaweed Mermaid – Sea Lettuce Salad.
• Sea lettuce green salad – combine small amounts of fresh sea lettuce with garden greens, fruit, and nuts. Example recipe: National Seaweed Hub – Sea Lettuce Profile & Recipes.
• Sea lettuce soup – add strips of sea lettuce to hot stock with egg, scallions, and sesame oil. Example recipe: Forage SF – Sea Lettuce Soup.

Bull kelp (Nereocystis luetkeana) & sugar kelp (Saccharina latissima)

• Bull kelp pickles – slice stipes into rings and pickle them with vinegar, sugar, and spices. Example recipes: National Seaweed Hub – Bull Kelp Pickles and Shifting Tides – Bull Kelp Pickle Recipe.
• Kelp dashi & miso soup – simmer sugar kelp to make a stock, then add miso, tofu, and scallions. Example: Wolf Camp – Miso Soup with Kombu Kelp.
• Kelp in stews & beans – use strips of kelp in long-simmered stews to add umami and minerals.

Bladderwrack / rockweed (Fucus spp.)

• Seaweed soup with miso and seafood – use tender Fucus tips instead of or alongside kelp. Example: VILD MAD – Seaweed Soup.
• Bladderwrack in stocks & stews – simmer dried, chopped bladderwrack in broth or bean dishes for saltiness and body. Ideas and background: Milk & Honey Herbs – Bladderwrack: Gift from the Sea.

Purple laver / nori & Turkish washcloth (Pyropia/Porphyra spp. & Mastocarpus papillatus)

• Roasted seaweed snacks – coat laver or small pieces of Turkish washcloth with a little oil and bake until crisp. Example ideas: Hearthside Healing – Seaweeds.
• Seaweed miso soup – add cut pieces of laver or Turkish washcloth to miso soup with tofu and scallions.
• Furikake-style seasoning – crumble toasted sheets with sesame seeds, salt, and a bit of sugar to sprinkle on rice and eggs.

Regional Recipe Patterns Adapted for Salish Sea Seaweeds

These examples show how to plug Salish Sea seaweeds into classic dishes from other seaweed-rich cuisines. Use them as patterns: confirm identifications, adjust quantities to taste, and always follow food safety guidelines for raw or lightly cooked seafood.

Japanese-style: stocks, miso soups & rice toppers

Best Salish stand-ins: sugar kelp (Saccharina latissima), ribbon kelp (Alaria marginata), soft bull kelp blades (Nereocystis luetkeana) for kombu; local laver/nori (Pyropia / Porphyra spp.) for nori.

• Kombu-style kelp stock (dashi pattern) – Use a strip of dried sugar or ribbon kelp instead of Japanese kombu, gently steeped just below boiling to make a clear stock for miso soup, noodle soups, and braises. Example method: Just One Cookbook – Kombu Dashi.
• Miso soup with local kelp & laver – Follow a basic miso soup recipe and add thin strips of blanched sugar/ribbon kelp plus a pinch of crumbled dried laver as you would wakame and nori. For ideas, see: Blue Hill Co-op – Six Seaweed Recipes from Japan.
• Toasted laver flakes as furikake-style topping – Lightly oil and toast local laver sheets, then crumble with toasted sesame seeds and a bit of salt to sprinkle on rice, eggs, or roasted vegetables.

Korean-style: seaweed soups & seasoned sides

Best Salish stand-ins: tender strips of sugar or ribbon kelp, or soft bull kelp blades, for miyeok; roasted local laver for gimbap and seasoned seaweed.

• Birthday-style seaweed soup (miyeokguk pattern) – Adapt a Korean seaweed soup by substituting soaked, sliced sugar or ribbon kelp for miyeok. Example recipe: Maangchi – Miyeokguk.
• Seasoned roasted seaweed (doljaban-muchim pattern) – Crumble roasted Salish laver, then dress with sesame oil, soy sauce or tamari, sugar, and toasted sesame seeds as in: Maangchi – Seasoned Seaweed.
• Seaweed & egg rolls for bento-style lunches – Roll roasted local laver with thin omelette layers and sliced vegetables, following the idea here: My Korean Kitchen – Rolled Seaweed and Egg Omelette.

Chinese-style: cold kelp salads

Best Salish stand-ins: blanched, cooled strips of sugar kelp or ribbon kelp cut into noodle-like ribbons.

• Cold kelp ribbon salad (liangban pattern) – Use a Chinese cold seaweed salad recipe and substitute Salish kelp ribbons for the packaged kelp strips: briefly blanch, chill, then dress with soy sauce, vinegar, garlic, chili oil, and sesame. Example: The Woks of Life – Chinese Seaweed Salad or Omnivore’s Cookbook – Chinese Seaweed Salad.

Hawaiian-style: limu-inspired poke & salads

Best Salish stand-ins: finely chopped sea lettuce (Ulva spp.), Pacific dulse (Palmaria mollis), and tender kelp strips for limu/ogo.

• Fish poke with local “limu” – Combine sashimi-grade fish with sea salt, green onion, chili, and a modest handful of finely chopped sea lettuce, Pacific dulse, and/or kelp strips. For proportions and technique, see traditional limu poke recipes such as Hawaiian Electric – Limu Kohu Ahi Poke or Keeping It Relle – Hawaiian Poke. Follow all current food safety guidelines for raw fish.
• Ogo-style seaweed salad – Use blanched, cooled sea lettuce and thin kelp strips in place of ogo in a lemony soy-sesame dressing. Example: Hawaiian Electric – Ogo Salad or Food Network – Ogo Seaweed Salad.

North Atlantic & Nordic-style: dulse snacks & breads

Best Salish stand-ins: Pacific dulse (Palmaria mollis) where present, plus sugar or ribbon kelp in breads and stocks.

• “Bacon of the sea” pan-fried dulse – Fry Pacific dulse quickly in a little oil or butter until crisp, as described in many dulse guides, then serve over eggs or potatoes. For background and ideas, see: The Vegan Atlas – A Guide to Dulse or Bon Appétit – Dulse, the Bacon of the Sea.
• Dulse & kelp breads – Adapt Irish/North Atlantic soda and brown bread recipes by using Pacific dulse and finely crumbled sugar or ribbon kelp in place of Atlantic dulse and kelps. Examples: Soda Bread with Dulse, Gluten-Free Dulse Soda Bread, and Irish Seaweed Kitchen – Oat Bread.
• Crispy kelp snacks – Use local sugar kelp in place of Norwegian sugar kelp for honey-glazed or baked “chips.” Example: Lofoten Seaweed – Honey Glazed Sugar Kelp.

Irish–Salish Sea Seaweed Conversion Table

This table helps translate traditional Irish seaweed recipes to Salish Sea species. It is not an identification guide—only substitute after you have correctly identified your local seaweed and confirmed it is legal to harvest.

Field Guides & Further Reading

Books to order first (high priority)

1. Pacific Seaweeds: A Guide to Common Seaweeds of the West Coast – Louis Druehl & Bridgette Clarkston.
2. A Field Guide to Seaweeds of the Pacific Northwest – folding waterproof pamphlet by Bridgette Clarkston (Harbour Publishing).

• Seaweeds of the Pacific Northwest – “A Guide to Identifying 25 Common Seaweeds of the Washington Coast” by Bridgette Clarkston (online & pamphlet). Online guide: seaweedsofpnw.com. Folding pamphlet publisher page: Harbour Publishing. Additional pamphlet listings: Paracay, Amazon.
• Pacific Seaweeds – book by Louis Druehl & Bridgette Clarkston, covering common West Coast species. Publisher page: Harbour Publishing. Bibliographic overview: Google Books. Author information: Bridgette Clarkston – Seaweeds. Retail listing: Amazon.^[6]
• Puget Sound Estuarium – Marine Plants & Algae List – regional overview of Salish Sea seaweeds and eelgrass: pugetsoundestuarium.org/marine-plants-list/.
• Salish Magazine – Tidepool Seaweed – accessible article with photos of common local species: salishmagazine.org/tidepool-seaweed/.
• “Salad from the Salish Sea’s Garden” – Whidbey & Camano Islands guide to seaweed foraging, including regenerative harvest tips: whidbeycamanoislands.com.