||Dulse is red algae. It's commonly found in New Brunswick and Maine. It
grows in the North Atlantic and Northwest Pacific oceans. It attached to
rocks by holdfast. Holdfasts are just like tree's roots holdfast holds
down the kelp. Dulse has been harvested for hundreds of years. It mostly
use in Ireland and Atlantic Canada for foods and medicine. It can be
found in many health stories, food stories, or fish markets. It is mostly
pick from June-September when the tide is really low. Dulse grows quickly
in the summer. When they harvest Duls they only tear off portions and
leave the holdfast so it can grow back. When Dulse pickers harvest Dulse
they travel along the shore in Dories. Dories are wooden boats with a
flat bottom so it can safely on shore. The traditionally way was to
paddle the Dories but now most Dories have little boat motors. Sun dried
dulse are eaten or grounded into flakes or a powder. Dulse can be fried
into chips. Fresh dulse are eaten right off the rock doesn't that sound
sick. Fresh dulse can be also pressed into cards.
Most of the harvesting for nori takes place from December to March
because it's a winter crop. Nori is a frequent ingredient of sushi and
comes from a red algae called Prophyra. It's called nori in Japan. The
common name for the seaweed is red or purple laver in Western countries.
Before they had machines this seaweed was picked by hand from the net and
it was a slow job. Your hand got cold because nori is a winter crop.
Today they use machines to harvest it. Right after it is harvested, the
nori is washed in seawater.
Eucheuma used to be harvested from the wild. The Filipinos ate it
raw in salads. However, because of considerable commercial value Eucheuma
was overpicked in Japan and the United States. The people never thought
of conservation, instead they harvested whatever they could sell to
foreign companies. Pretty soon there was no Eucheuma to grow. One
company in Maine named Marine Colloids, Inc., in cooperation with the
University of Hawaii, made a big effort to developed a culture system.
Marine Colloids, Inc. and the University of Hawaii trained local growers,
and even gave the local growers materials to start the farms. When nori
was harvested from the wild stocks production was on a decline. When
harvesting from aquaculture began, production rose from 0 to
approximately 10,000 wet tons and continues to increase by about 10% per
|| Aphanizomenoe flos-aquae are a species of blue-green algae. It
blooms in Klamath Lake mid-June to late November. Klamath Lake is in
Southern Oregon Harvesting barges are equipped with rotating screens to
make a passage through a newly formed algae blooms that are gather thick
and large patches on the surface of the lake. Screened conveyor belts
gently lift the algae from the surface of the water. The harvested algae
are immediately stored in refrigerated tanks, and then transported in
insulated to Desert Lake Technologies processing Factory.
For hundreds of years, people have harvested kelp. Kelp is a big
algae it is a type of brown seaweed. Today most kelp is harvested for
algin. Algin is a thing they put in foods for texture like ice cream,
toothpaste, breads, and beer.
Karengo comes from New Zealand it's enriched by Antarctic sea current
and fresh water from the mountains. Karengo is sun-dried seaweed it's
harvested from the seabeds of New Zealand.