PRODUCTS FROM THE SEA 359 



use these impurities are removed and it is prepared in such 

 a way that the unpleasant coagulation of salt in damp 

 weather is avoided. 



Products from Seaweeds 



There are a variety of seaweeds growing fixed to rocks 

 around our shores and some of these are made use of by 

 man. Around the coasts of the British Isles there are 

 one or two species that are eaten. Of these the Carragheen 

 or Irish Moss (Chondrus crispus) is eaten in Ireland, the 

 Dulse (Rhodymenia palmata) in Scotland, and Laver 

 (Porphyra laciniata) in England and Wales (Plate 127). 

 These weeds are eaten in various ways, the Laver for 

 instance being washed and then boiled for a considerable 

 time with a slight addition of vinegar. After boiling, the 

 laver, which has shrunken to a gelatinous mass, is made 

 up into small cakes, coated in oatmeal, and fried. It is 

 prepared in a very tasty manner by the Japanese, who 

 spread it out in the sun until it is quite dry and brittle. 

 Small pieces are then broken off and toasted over a fire and 

 a most appetising aroma is given off. 



Seaweeds are eaten in many countries but the Japanese 

 are by far the greatest consumers, making use of many 

 species and even culturing some. 



Most of the edible seaweeds can be collected from the 

 rocks between tide-marks, but in Japan considerable 

 quantities of Laminarian species are torn from the bottom 

 in deep water by fishermen with long hooks. 



Another food obtained from seaweed is agar agar jelly, 

 and this is chiefly made from red varieties. The weeds 

 are boiled and treated until a gelatinous material is produced 

 which can be put to various uses, such as for soups and 

 gravies, jellies, ice-creams and sweets. It has also a certain 

 medicinal value, and is much used by bacteriologists as 



