Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 was an American cookbook of “ocean vegetation”. Americans only eat 16 pounds of fishes (finfish/shellfish) annually; but, the global average fishes consumption is 32 pounds per year.
“Ocean vegetation” referred to as “seaweed algae” fall into three color-classifications (red, brown & green). As shown in the above photograph, Red algae (agar, nori, dulse, ogo), Brown algae (arame, wakame, kombu, hijiki) & Green algae (umibudo) are nine popular “ocean vegetables” in Japanese cooking.
Red & Oily TUNA (mackerel, yellowtail. mahimahi, others)
Pink & Oily SALMON (anchovy, herring, sardine, others)
White & Oily CHILEAN SEABASS (lingcod, swordfish, halibut, others)
White & Firm COD (rockcod, pollock, catfish, others)
White & Flaky TILAPIA (blackcod, whiting, snapper, others)
The above tabulation of finfishes is useful in pairing fish with seaweeds:
Red algae (agar, nori, dulse, ogo)
Brown algae (arame, wakame, kombu, hijiki)
Green algae (umibudo)
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