Seaweed is a general term for marine macroalgae, and includes over 10,000 different species and counting. Macro algae are large algae that grows in the sea. Seaweeds use light from the sun, carbon dioxide and nutrients from seawater to grow. Seaweed can vary in shape, color, size, and flavor. Seaweed are in three groups — red, brown, and green. Kelp fall under brown seaweeds.
Introducing the Seaweed – CBD Brownie. These delicious seaweed brownies, are a rich treat made with Alaska kelp and CBD. These brownies harness the power of the sea and CBD, incorporating nutrient rich sea vegetables with the benefits of CBD. Cacao nibs and sea salt flakes complement the sweet kelp coulis and add texture to the brownies. The beautiful dark green flecks of kelp add a slight chewiness to counter the crunch of the cacao nibs. Serve with coffee for a lunch time treat, or with a glass of red wine or port after a meal. These decadent brownies also pair well with a glass of champagne or prosecco for any celebration.
Why did we want to make a kelp brownie? We came up with the concept of a kelp brownie because we wanted to provide consumers and processors the opportunity to expand their concept of seaweed as an ingredient, from savory to sweet. Seaweed has been a traditional ingredient in many cultural foods. It was used in puddings in Ireland, and there is candied seaweed which can be added to muffins and cookies, yet seaweed has most often been viewed as a savory food. Seaweed is versatile and adds nutrients, flavor, and fiber to all your baking specialties. Dried or roasted seaweed can intensify the flavor and may not be suitable for sweet applications, while fresh or frozen will be a more subtle addition like zucchini or spinach.
AND just like ASMI’s SWAP the MEAT, lets SWAP the Vegetables to Sea Vegetables, a perfect accompaniment to seafood and helps to support local communities!
What is the Symphony of Seafood? The Symphony of seafood is a celebration of innovation and the wide range or uses for Alaska seafood! The Symphony highlights the uniqueness of Alaska’s products and the story of the people that harvest and live in these communities, thus, exposing these products to the market place.
Recyclable packaging, (hopefully to someday be from seaweed)
Retail $4.00 CBD infused $3.50 uninfused.
A common question is: What is the difference between seaweed and kelp? Explore the Kelptastic website for information and links to learn more about the curious world of seaweeds!
GreenWave’s Regenerative Ocean Farming Hub is a free seed-to-sale training program designed by and for ocean farmers. The Hub includes interactive farm design tools, gear lists and budgets, how-to videos, and curriculum–all the nuts and bolts to launch and grow an ocean farm or kelp hatchery. Learn more and sign up: greenwave.org/hub
Alaska Sea Grant is participating in a mariculture conference hosted by the University of Alaska in Juneau, on April 12–14. Mariculture for Alaska’s Future: Status, Challenges and Opportunities will focus on the status of mariculture in the state, including challenges and opportunities for developing the industry.
The conference will support continued development of mariculture in Alaska through consideration of accomplishments and opportunities in the areas of research and education, policy and regulation, and industry growth. The conference will bring together practitioners, regulators, policymakers, and scientists, and will build on previous accomplishments of The Alaska Mariculture Task Force Mariculture Development Plan and a Final Report to the Governor, identifying actions and a roadmap for development of the industry.
Sessions and panel discussions will cover a range of issues, from infrastructure and hatcheries, to training and workforce development, and research will be shared through poster presentations. Visit jedc.org/mariculture for details and to register. The conference is open to all interested individuals.
Mix flour, water, salt, and starter in a bowl until all of the dry flour bits are incorporated. Dough will be very sticky.
Add 2 tbsp olive oil and work it into the dough. Dimpling the dough here helps you knead and bind the layers of dough together.
Turn the dough out onto a 8 x 13 in dish drizzled with olive oil and let it sit for 30 minutes, covered with a lid or other airtight seal
After 30 minutes, start to fold the dough over its self a few times by picking the dough up in the middle and letting the two ends fold onto each other. Repeat as many times as possible then let rest for another 30 minutes. Repeat this folding process every 30 minutes up to 4 times.
Let dough rest for 30 minutes, then use your fingers to spread the dough out to cover the bottom of the 8 x 13 dish.
Proof dough for 2-4 hours (or until puffy) at room temperature, or leave overnight in the refrigerator.
Preheat the oven to 450F. Oil your hands and dimple the dough. Garnish with pickles, spices from the kelp pickle bring, you choice of kelp seasonings or flaked salt.
First Nation and provincial partners of the Marine Plan Partnership (MaPP) are excited to announce the launch of an innovative communication tool, Regional Kelp Monitoring on the North Pacific Coast: A Community-Based Monitoring Initiative to Inform Ecosystem-Based Management, a StoryMap, to share information about their ongoing work to learn about kelp in Haida Gwaii, the North Coast, Central Coast, and North Vancouver Island.
Because kelp is such an important component of the marine ecosystem – culturally, economically, and ecologically – MaPP developed a Regional Kelp Monitoring Project. Each summer since 2017, Guardians have mapped the extent of kelp beds, collected data on kelp density, and assessed the condition of the kelp. The data can be used to inform kelp management as well as other research both locally and globally such as studies on the impacts of climate change.