Ocean Approved - Healthy Kelp

We thin our kelp lines much like you would thin a row of carrots. The baby sugar kelps make excellent wraps for smoked salmon, cream cheese and fresh dill.

News Channel 8 (WMTW) recently aired a story about Ocean Approved’s kelp farm and how it could be big a winner for Coastal Maine. To view the video and accompanying story, click on this link.

These pickles from the sea were a hit at the 20 Mile Meal and the Harvest on the Harbor Festival.

Ingredients:

• 1lb kelp noodles
• 4 cloves garlic
• 1 red cayenne (or equivalent) pepper finely diced
• 1.25 quarts white vinegar
• 1.25 quarts water
• 2 tablespoons sea salt

1. In a stainless steel pot, bring vinegar, water and salt mixture to a boil
2. Take pot off burner and add Kelp Noodles, garlic and pepper
3. Chill
4. Pack in lidded jars with liquid covering the pickles and store in the fridge

Kelp Noodle Cut is an excellent compliment or gluten free substitute for linguini. With a neutral flavor of its own, it will take on the flavor of the gravy or sauce that is added to the dish.

As all our products are cooked al-dente prior to packaging, simply thaw and drain, mix in with linguini just before taking it off the heat. This is a great way to add color and texture to your linguini dish.

Ingredients:

• Kelp Salad Cut
• Spaghetti
• 2 pounds Blue Mussels
• White Wine

Steps:

1. Cook pasta, drain in colander and rinse with cold water to stop cooking.
2. Thaw and drain Kelp Salad Cut
3. Carefully clean the mussel shells
4. Cover bottom of sauté pan with ¼ inch white wine. Place mussels in sauté  pan. Turn heat to high and cook until mussels open- stir occasionally.
5. Add pasta and Kelp Salad Cut and stir
6. Apportion on plates and serve

Cook’s note: the seaweed slaw is delicious on its own, or as an accompaniment to grilled dishes, such as Teriyaki Salmon steaks or hamburgers.

Ingredients:

• 1/3 cup Ocean Approved Slaw Cut
• 1/3 cup red bell pepper, slivered to matchsticks
• 1/3 cup snow pea pods, slivered to matchsticks
• 1 tbsp toasted sesame seeds
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

Steps:

1. Make Asian Sea Slaw by tossing together Kelp Salad Cut, pepper, peapods,sesame seeds, vinegar, soy and sesame oil
2. Serve as a salad or on top of grilled Salmon steaks or hamburgers.

Ingredients:

• Kelp Slaw Cut
• Shredded Cabbage
• Carrot Slivers
• Non Creamy Cole Slaw Dressing

Steps:

1. Thaw and drain Kelp Slaw Cut
2. Mix 4 parts shredded cabbage to 1 part Kelp Slaw Cut
3. Add carrot slivers
4. Add non-creamy cole slaw dressing to taste- mix well.

Simply thaw, drain, and add sprinkle across the top of the fish as soon as it comes off the grill, drizzle with Wakame dressing.

Ingredients:

• Kelp Salad Cut
• Toasted sesame seeds
• 1 part rice wine vinegar
• 2 parts sesame oil
• 3 parts soy sauce

Note: Several customers have written to say they have substituted our Kelp Slaw Cut for the Salad cut and have been very pleased with the results.

Louie from the Buoy did not survive this week’s storm. When we went out to check on him/her yesterday, all that remained was the holdfast (root). It must have been wild out there as one of our mooring lines rated at 18,750 lbs of breaking strength parted. It will be interesting to see if Louie II will grow from the roots. This is a picture of Louie during the summer.

• Package of kelp salad cut
• Toasted sesame seeds
• 1 part rice wine vinegar
• 2 parts sesame oil
• 3 parts soy sauce

1. Rinse and drain Kelp Salad Cut.
2. Mix ingredients 1,2,3 and pour over the salad cut.
3. Sprinkle with sesame seeds and serve.

A variation sent in by Satomi MacKay:

• Package of Kelp Salad Cut
• 2 table spoons of ponzu (I usually use Kikkoman’s)
• 1 teaspoon of sesame oil—if you want to punch up the flavor, I use hot sesame oil
• Roasted sesame seed

1. Mix the ponzu and the sesame oil in a small bowl
2. Add the mix to the Kelp Salad Cut
3. Sprin

kle roasted sesame seeds on top

4. Enjoy!