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J
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PRODUCTS FROM THE SEA
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359
use these:impurities are removed and it is prepared in such
'
a
way that the unpleasant coagulation of salt in damp
weatheris avoided.
_
,
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PRODUCTS FROM SEAWÊEDS
,
There are a variety of seaweeds growing xed to rocks
'
around our shores and some of these are made uSeof 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 (Chondms crisÿus) is eaten in Ireland, the
Dulse
(Rhodymenia palmata) in Scotland, and Laver
(Poagbhym lacim'ata) in England. and Wales (Plate 127),
These weeds are eaten in various ways, the Laver for
instance being washed and then boiled for a
'
_
time-with a slight addition of viùegar. After boiling, the '
laver, which has
to a gelatinous mass, is made
—
_
up into small cakes, coated in oatmeal, and tried.
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 re and
a most appetising aroma is given off…
.
SeaweedS are eaten in many countries but the japanese
are by far the greatest c0nsumers, 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 shermen with long hooks.
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Another food obtained from seaweed
is agar agar jelly,
—
;
and this is chiey 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 Land sweets. ‘It has also a certain _
medicinal value, and is much used by bacteriologmts as
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