How to use Kelp in your kitchen

Rathlin Kelp – Saccharina Latissima (raw)

Serving Suggestions

• use as wrap for fish or other savoury dishes
• add to soups like Miso, stews or pot of mussels
• chop up and add to salads, pasta dishes or slaws
• grind up finely and add to vegetarian burgers, dumplings or crab cakes
• use in dipping sauces
• crisp up in the oven with lemon juice and garlic or sesame oil for a savoury snack or condiment
• use in pesto or green smoothies
• make stock with it (Dashi, for example)
• kelp butter
• add to boiling beans for tender, more flavorsome and easier-to-digest beans
• use in baking to add an edge to sweet desserts, or add to bread
• make sweet and sour pickle from fronds or stems
• cooked kelp can and has been used in brewing (beer and wine), and as ingredient in cocktails

General Tips:

• Kelp can be eaten raw or cooked (it turns bright green when cooked for a minute and tastes less salty; separate product specs are available for raw and cooked kelp)
• Some of the health benefits from eating kelp
• 6x more calcium than milk (healthy bones & teeth)
• More iron than a serving of Spinach
• More Fiber than a serving of brown rice
• Natural Source of Iodine (helps with Thyroid conditions)
• Only 16 cals per 100 grms
• Low in carbs and quite high in protein

A word on iodine

Iodine is an essential trace element that many people lack in their diet, however there is some evidence suggesting that consuming too much iodine can be harmful. There are contracticting studies concerning the exact amount of iodine needed and at what point it could becomes harmful. Most sources agree on around 150mcg of iodine as the recommended daily intake, which equals around 17g of fresh kelp. We therefore recommend not to exceed a daily serving of Saccharina kelp of around 17g. Islander Kelp currently carries out research in this field, partnering with Ulster University.