Seaweed Week is first and foremost a celebration of the kelp harvest, so these recipes focus on the kelp species that we farm here in Maine: alaria (wakame), skinny kelp and sugar kelp.
We've also included several handy kitchen cards that provide basic info if you happen to be working with fresh kelp (as opposed to the more typical dried format). There are directions on how to blanch, freeze, dry and pickle fresh seaweed. Simply click the images below to download printable PDF files.
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