It’s seaweed harvest season! Yes, there are actually seasons to this too. In Oregon, at the start of the growing season from March 1 to June 15 of each year, unless certain areas such as marine preserves, intertidal research areas, or marine preserves are protected and prohibited. Non-commercial harvesting of live wild seaweed is legal. garden. But the rest of the coast is fair game to us seaweed harvesters.
Many marine organisms, especially seaweed, thrive in the harsh environment of the intertidal zone (the area where the ocean meets land between high and low tides). The physical environment of the intertidal zone changes dramatically as the tides rise and fall, exposing the environment to fresh air, fresh water (rain), and sunlight, or the intertidal zone becoming completely covered with salt water. . Temperature changes, drying effects, wave exposure, and changes in salinity help determine which plants and animals thrive in each zone, but conditions in the intertidal environment can vary dramatically. Therefore, different species are specially adapted to survive this harsh environment.
There are four distinct areas within the intertidal zone.
Spray zone — This zone is located at the highest point, such as a vertical cliff or steep slope, and is reached only by the highest waves and sea spray. The plants and animals that live in this zone are especially adapted to retain water and withstand changes in salinity and temperature due to rain and evaporation. Marine life in this zone typically consists of fungi, algae, rock lice, and periwinkle.
High intertidal zone — This zone is typically covered by water only at high tide, but remains dry for long periods between high tides. Although exposed to the elements like the splash zone, the intertidal zone experiences greater wave movement and marine life must cling tightly to rocks to withstand the crashing waves. Barnacles, snails, mussels, limpets, shore crabs and hermit crabs are commonly found within this zone.
Middle intertidal zone — Usually twice a day, the tidal ingress covers the mesointertidal zone, so this zone is usually submerged except for a period of time at low tide. More plants and animals live here because they are not exposed to dry conditions due to external elements for a long time. Within this zone you’ll find most of your tide pool favorites, including starfish, sea anemones, and various types of seaweed.
Low intertidal zone — The lower intertidal zone is almost always underwater, except during low tide. Organisms here are adapted to underwater conditions, so most of the marine life that calls this zone can only survive out of the water for short periods of time, making them more exposed to the ebb and flow of the tide than in other zones. Many species can be found here. Within this zone are different types of algae, a variety of seaweeds, and surfgrass beds, which provide food, shelter, and nursery grounds for many types of marine animals, including crabs, sea urchins, sculpins, sunflower stars, and sponges. I am. A few perch and young rockfish.
Seaweed typically grows in the mid to low intertidal zone, which means it’s easiest to harvest different types of seaweed at low tide. Luckily, we’ll have another low tide next week. If you want to impress your friends and family with a truly coastal seaweed dish you’ve harvested with your own hands, here are some simple and really delicious recipes to get you started on your seaweed cooking adventure.
Rockfish miso soup with raw sea lettuce
material:
• 4 cups water
• 3 to 3 1/2 tbsp.organic white miso
• 1 black rockfish fillet
• 1 cup fresh sea lettuce
・Green onions for topping
direction:
Add water and miso to a pot, mix and bring to a boil.
Gently add the rockfish and continue to simmer for 5-7 minutes or until completely cooked.
Remove from the heat and add the fresh sea lettuce and green onions. enjoy!
Halibut cheek balls with Alsea Bay kelp
material:
• 2 halibut cheeks (small halibut fillets can be substituted; rockfish or black cockle are also great for this)
• Calrose rice (cooked)
• Dried kelp
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
•1/4 cup oyster sauce
direction:
Make the halibut cheek marinade by mixing soy sauce, brown sugar, and oyster sauce. Marinate the halibut for at least 2 hours.
Once marinated, fry the halibut in a skillet over medium heat for about 1-2 minutes per side, depending on thickness, then set aside.
Using a Spam can or musubi maker (found on Amazon), scoop 2-3 spoonfuls of the cooked Calrose rice into the can, place the halibut check on top, and press firmly. Turn the can upside down and tap the bottom of the can to release the halibut/rice.
Wrap the rice and halibut cheeks in kelp and serve immediately or store in the refrigerator.
How to dry raw seaweed:
• Preheat oven to 225°.
• Rinse the seaweed and make sure all sand and debris is removed.
• Cut the strips to the desired size (note that they will shrink as they dry).
• Place on a baking sheet lined with parchment paper and bake until completely dry. (Depending on the size and type of seaweed, this can take about 8-10 minutes, so keep an eye on it for your first batch).
