……..is best done if you know what you’re doing.
Local professional algologist – an expert in seaweed – Dr Sarah Hotchkiss, who’s an long-time member and friend of Coastwise, gave members and insight into the history of Laver, particularly in North Devon.
Laver, which is a porphrya, a type of red seaweed, has for millenia been used as a food, and is cultivated as eaten as ‘Nori’ in Japan.
Although regarded as a ‘poor man’s food’, it has had spells as a delicacy and of course is still eaten, although the cost is substantial if purchased.
It’s a hardy alga, and the local name is ‘Hanging Black’, although there are others – black butter, poor man’s caviar, Welshman’s caviar.
To collect an eatable quantity takes local knowledge and time, and then to render it edible and digestible, a substantial amount of cooking, although it is reputed to be very nutritious, with up to 30% protein, and many minerals.
Sarah has really researched this area and the depth and extent of her talk was really appreciated by Coastwise members.