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Most of us probably get our seaweed by ordering rolls at a sushi restaurant or in packaged-snack form from the grocery store. But if you head out to the Coastside, you can find it straight from the source. The area is home to quite an array of seaweed varieties, many of which can be delicious and nutritious, according to Tanya Stiller, director and instructor for the nonprofit Healing Tide.
Stiller has been teaching people how to forage for seaweed sustainably for around 15 years and has been passing on her knowledge of herbalism, gardening, botany and more for more than two decades. She’s based in Berkeley, but during the seaweed foraging season – late spring and early summer – she leads foraging trips on the coast, educating participants about local seaweed species and offering tips on how to utilize them responsibly.
Stiller, who has a degree in environmental studies and a botanical medicine certificate, forages in several parts of the Bay Area and said each area has its specialties. In the Half Moon Bay region, for example, she’s found a particularly tender variety of kombu that she hasn’t seen on other parts of the coast. Kombu is a type of brown seaweed often used to make dashi broths, and Stiller said the local variety has thinner blades than those she sees in stores.
“I will dehydrate them, I’ll sprinkle them with garlic powder and smoked paprika and they literally taste like barbecue potato chips,” she said.
Seaweeds are algae classified by color – red (rhodophyta), green (chlorophyta) and brown (phaeophyceae). Brown seaweeds tend to be Stiller’s favorites because they contain alginates, which she said are full of health benefits.
The floatation bulbs of feather boa, another brown seaweed, can be pickled and make a great hors d’oeuvre, Stiller said.
“A lot of people equate seaweed with slimy,” Stiller said, but a common reaction upon trying it is, “’Oh wow, that’s crunchy! I wasn’t expecting that.'” “People are really surprised at the diversity of the seaweed,” she added.
You may be familiar with the brown seaweed wakame, which is a popular salad staple in Japanese cuisine and is found locally. Bladderwrack, another local brown seaweed, is also high in iodine, which is helpful for those with certain thyroid disorders, she said.
Nori varieties – red seaweeds commonly eaten as dried, salty snacks or as part of sushi rolls and rice balls – are found in the region, along with so many others. Pacific dulse, also a red seaweed, has an umami, bacon-esque taste. Many red seaweeds contain agar or carrageenan, which are useful thickening agents.
“People sometimes make chocolate ‘ocean pudding’ out of the red seaweeds,” Stiller noted.
Diving into ecology and history
Stiller leads private foraging expeditions and group experiences, such as those arranged through ForageSF, with May and June being the prime season for seaweed harvesting. She offers both day trips and select weekend campouts for a more in-depth experience (costs vary from around $100-$300 per person depending on the experience.) From June 11-12, for example, there will be a full moon seaweed camp overnight at Pescadero’s Pie Ranch, which will cover sustainable harvesting, preparation and some of Stiller’s favorite recipes.
Much of her class time is dedicated to finding and safely harvesting seaweeds and introducing students to different types and how to use them. But Stiller also devotes time to discussing ecology and cultural history, recognizing that seaweed is just one part of the complex marine ecosystem and an important resource for Indigenous coastal cultures.
Healing Tide has donated seaweeds to tribal elders, volunteered with the Muchia Te’ Indigenous Land Trust and donates proceeds toward tribal collaborations, according to the nonprofit’s website.
“I always do a land acknowledgement,” Stiller said. “I do a lot of educational stuff around the history of coastal California, from the last 200 years to what’s caused the kelp collapse.”
Climate change has caused the Pacific Ocean to warm, changing the ecosystem, and leading to “urchin barrens,” areas where overpopulation of sea urchins has destroyed kelp beds. Stiller emphasizes the need to be good stewards and harvest sustainably, with an emphasis on harvesting invasive species when possible.
“We only take what we need,” she said. “That’s kind of my prayer and blessing when we get to the ocean.”
Seaweed foraging tips and precautions
The expeditions take place in the early morning, at minus tide (tides that are lower than average), which typically occurs around the new and full moon phases.
Stiller has a license for commercial harvesting of kelp and marine algae from the California Department of Fish and Wildlife. This allows her to forage for certain species, such as sea palm, that are otherwise off limits. She makes a tasty sea palm fettuccine, and typically only those who participate in her campouts get the opportunity to try it.
“They’re not going to get that at one of the day trips. I kind of save that seaweed for people who do the deeper dive,” she said.
Recreational harvesting of most seaweeds is allowed in California, with some restrictions. The daily per person limit is 10 pounds wet, according to the Department of Fish and Wildlife’s website. Foragers should also steer clear of state marine protected areas, marine recreational management areas, special closures and state marine parks.
No local seaweed species are poisonous, but there are still some hazards and safety tips to be aware of, Stiller said, such as wearing sturdy shoes to mitigate slippery conditions and sharp rocks, as well as paying attention to when the tide rises to avoid getting caught in the water.
“You really have to know your tides,” she said. “There can be some waves, that can be an issue too. There are very specific safety concerns being on the edge of the ocean.”
It’s also important to be mindful of all the other wildlife.
“It’s a tender environment. There are so many living critters,” she said.
As for who tends to take her classes, “I get a lot of chefs,” Stiller said. Many of her students are of Asian heritage. “Seaweed’s already a part of their culture, now they’re excited to explore it more deeply. That’s another thing that I see that happens, cultural revitalization and renewal,” she said.
Stiller hopes her students come away from her classes not only with a new appreciation for seaweed as a tasty and nutritious resource, but also for forging a stronger bond with the natural world and understanding where our food comes from.
“The heart-mind-body connection is really important when we’re harvesting food for ourselves and our loved ones,” she said.
More information is available at healingtide.org.
Curious about seaweed? Stiller saves her more elaborate recipes for her classes, but she’s shared some beginner-friendly instructions for making fried and roasted nori below (they have been lightly edited for style and space.)
Fried nori
Wild-harvested nori right off our California coast has a much richer and nutrient-dense, mineral-rich flavor than the store-bought sheets or heavily packaged “seaweed snacks.” This is a great crowd-pleaser, but doesn’t store for long.
- Tear dried, wild-harvested nori into silver dollar-sized pieces.
- You can easily make fried nori by gently warming olive oil, coconut oil or non-toasted sesame oil in the smallest pan you have. I usually use about a quarter of an inch. Before it gets to a smoking temperature, toss in the pieces of nori and they should sizzle a little. Pull them out before they burn, between 5-10 seconds. Do this in several small batches.
- I like to sprinkle crushed toasted sesame seeds on top.
Roasted nori
An alternative that is not fried (and has less oil) is to roast the nori. Here’s a recipe that is adapted from Emilyepicure.com.
1. Preheat the oven to a low temperature, typically between 275°F (135°C) and 300°F (150°C). Lower temperatures prevent the nori from burning and ensure even roasting.
2. If desired, lightly brush or spray the nori with sesame oil or a mixture of tamari and water. This step is optional but adds flavor and helps the nori crisp up more evenly. If using seasonings like salt and pepper, sprinkle them lightly over the nori sheets at this stage.
3. Arrange the nori sheets in a single layer on the baking sheet. Avoid overlapping, as this will prevent them from roasting evenly.
4. Place the baking sheet in the preheated oven and roast for 2-5 minutes. The exact roasting time will vary depending on the oven and the desired level of crispness. Monitor the nori closely, as it can burn quickly.
5. After 2 minutes, check the nori for crispness. It should be firm to the touch. If the nori is not yet crisp, continue roasting for another minute or two, checking frequently.
6. Once the nori is crisp, remove the baking sheet from the oven.
7. Allow the roasted nori to cool completely on the baking sheet before transferring it to an airtight container. This prevents the nori from becoming soggy. Store the roasted nori in a cool, dry place for up to a week.
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