images from algaebase.org
Alaria (ah-LAR-ree-yah) is a kelp that is a salty version of wakame that grows in Ireland, Great Britian, Greenland, Scotland, Iceland, Faroes, Norway, France, Helgoland, Netherlands, Alaska, Labrador, Maine and Massachusetts. It is used in soups, stews, casseroles and usually comes cut into strips.
Aliases: Wild Atlantic Wakame, Alaria esculenta {N. Atlantic}, bladderlocks, tangle, winged kelp,
Growing habitat: Its olive brown fronds grow btw 6 and 12 feet and it has a midrib with wavy membranes. Alaria generally grows on rock in very exposed places often forming a band at low water and in the shallow subtidal, but also occurring in tidal pools in the lower shore.
Nutrition: Its comparable to sesame seeds in terms of its calcium content, has high vitamin A (similiar to spinanch), good iron, potassium, and magnesium.
Uses: Can be used interchangeably with wakame (but use 1/3 less alaria than wakame). It also takes longer than wakame to cook. Maine Coast Sea Vegetables has more info here.
Preparation: Alaria requires a lot of soaking and rinsing to tenderize. Soak for 30 minutes, drain water and then soak again for another 30 minutes.
Recipes:
Alaria Miso Soup
Alaria Seafood Chowder
Rice Tomato Soup with Alaria
Grilled Oysters Wrapped in Alaria
Alaria Chips
