Bladderwrack with bubbles and Clawed Fork Weed with history

Bladderwrack

There’s a lot happening beneath the surface right now. This month’s seaweed is bladderwrack from the Isefjord (pictured) – one of the crispest and most flavourful species, especially at this cold time of year when low temperatures give it a firmer, more delicate texture.

It’s incredibly versatile in the kitchen and resembles cabbage in both texture and use – and it turns bright green when boiled. In February, it develops its characteristic air bladders on the tips. It really ought to have another name, since its taste and texture are nothing like the “regular” bladderwrack we harvest in the Kattegat.

The Isefjord variety is a true delight both fresh and dried – and when fried, it makes a fantastic seaweed chip. A good place to start.

Clawed Fork Weed

Over in the Kattegat, it’s time for a rather overlooked type of seaweed. Clawed Fork Weed is a decorative species that often breaks loose from the seabed during storms and washes up along the coast. It has a texture reminiscent of pine needles and, when boiled, releases a beautiful red colour into the water. Clawed Fork Weed is rich in starch and once played a major role in Denmark’s industrial history – in the 1950s it was harvested, dried, and used to produce “furgin,” a Danish counterpart to agar agar. (But that’s a story for another day.)

Today, Clawed Fork Weed is making a comeback, both in gastronomy and as a decorative element. Its season starts now, and it’s a beautiful and tasty alternative to cauliflower seaweed.

We’ve also been busy setting out new seaweed lines, mainly with sugar kelp – but we’ll talk more about that with Simon next month.