Tång & Strandväxter

This book should have its rightful place on the shelf of all archipelago enthusiasts interested in food, environment, health, and the sea.
Linnéa Sjögren and Karolina Martinson are seaweed divers who have been organizing courses, among others, on Käringön, and harvesting seaweed and coastal plants that they sell to restaurants. Here they share their accumulated knowledge to increase awareness about the pantry that is readily available just below the sea surface and along the shores.
It's time to give seaweed its rightful place in our food culture. With exciting flavors, textures, and beauty, it is an asset in both cooking and baking - and seaweed is also healthy and environmentally friendly.
Around 20 species of seaweed and 30 species of coastal plants are presented with information about harvesting season, nutritional content, and usage tips. You get a foundation to be able to harvest seaweed and coastal plants sustainably on your own. The book also includes basic techniques for storing, drying, pickling, and salting seaweed, as well as about 70 recipes ranging from condiments, such as seaweed bread, bladderwrack oil, and seaweed kimchi, to complete dishes such as cod with sugar kelp, seaweed tacos, and pasta with mussels and sea lettuce.