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| Sea noodles, aka Succulent seaweed, Sarcodiotheca gaudichaudii. |
When fresh the red string seaweed may be used in salads. In the Philippines it is made into a sweet desert. (from Puget Sound Sea Life)
I found a generous helping of this last October, but it looked shop-worn, and I didn't taste it. And this time, there was so little of it, I didn't want to deprive the shore critters, so I still haven't tried it. Next time. I wonder if there's a recipe for the dessert.
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| Red, green, brown. All green shore crabs, Hemigrapsus oregonensis. |
I like the red eyes of the centre crab. I feel a sort of kinship with her: she's an insomniac, like me, maybe?
Those green shore crabs really are a diverse coloured group!
ReplyDeleteI eat this stuff right off the beach all the time, while walking. It's delicious raw; mild of flavour, with an unchallenging texture.
ReplyDeleteThanks for the post!
Robin
Rusty Ring: Reflections of an Old-Timey Hermit