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Alaria Kelp is a tasty, versatile sea vegetable that provides a rich source of minerals and iodine. Its traditionally used in soups, seafood chowders sauces and salads. Use to thicken and enhance flavor. Toss a 1/4 cup of small (1/4") pieces into a pot of Manhattan Clam Chowder or cut into a stir-fry

Alaria is a winged kelp that grows in the lower inter tidal and upper sub tidal zones on exposed rocks. The term winged refers to the rows of spore bearing leaf-like sporophylls that grow on the stipe. The stipe is just above the holdfast that's attached to the rock.

The edible part of the plant can grow to a considerable length however sea vegetable quality Alaria is picked when it is younger and generally smaller. It is characterized by a gold brown color and has a tough narrow mid-rib along the entire length of its blade.

Alaria Kelp color varies when dried between a very dark green to almost black.

Each Sea Vegetable comes with serving suggestions and a recipe on the back. Kelp is an excellent source of several minerals and micronutrients especially iodine, and its quite tasty!

Alaria Kelp 40 g - Price  $4.95
Bag Size 8 1/2" x 5" x 2"

Alaria Kelp Recipes

Marinated Alaria Recipe

A good appetizer or salad

Dried Alaria
½ Cup Rice Vinegar
1/5 Cup Soy Sauce
1 tsp. Sugar
1 tsp. Salt
optional: thinly sliced Cucumber
Butter lettuce leaf or other tender green

Use scissors to cut dried Alaria seaweed into thin strips and place in bowl. Cover with warm water to rehydrate. Drain water. In small bowl or jar combine rice vinegar, soy sauce, sugar and salt, mixing well. Pour over rehydrated Alaria. Serve with wheat crackers as an appetizer. As a salad add thinly sliced cucumbers and serve on a leaf of butter lettuce. Garnish with sliced green onion. Serves 2.

Alaria Seafood Chowder Recipe

Hearty Seaweed Dish

10 - 15 grams Dried Alaria cut in small pieces
1 Onion diced
1 Carrot sliced
2 Potatoes cubed
1 cup Water
1 cup Clam juice or Clamato
2 tbsp Butter
180 grams Canned clams, un-drained
450 grams Fish (halibut, cod or salmon)
1 ¼ cup Evaporated milk
2 tbsp Green onion chopped
1 tsp Paprika
Add salt and pepper to taste

Bring water, alaria, onion, carrot, potato, clam juice and butter, to a boil. Cover, and simmer at med heat until potatoes begin to soften. Stir in fish and clams, and simmer another 10 minutes. Stir in milk, chives and paprika and add salt and pepper to taste.

If the mid rib of Alaria is used you should soak the Alaria for about half an hour. Use the water you soak the Alaria in for the soup.

The statements have not been evaluated by the Food and Drug Administration.
This product is not meant to diagnose, treat, cure or prevent any disease.

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