Seaweed harvesting and preparation.

Comprising literally hundreds of species, seaweeds fall into three basic categories:  Red, Brown, and Green.  All Types Found in Temperate Zones Are Edible!  Seaweeds should be cut off well above the attachment points so they can grow back; that part is too tough to eat anyhow.  In the springtime, many types of seaweed may be laden with Herring Roe; a native delicacy!  Get your seaweed fresh from the sea or the rocks if it's still growing on them, don't be harvesting them from polluted areas, and get them fresh from the water or intertidal zone, not rotting on the beach, as those are likely full of Sea Lice and only good for compost.  The tougher varieties can be cooked, pickled, or dried and crumbled for later cooking or powdered for seasoning.  While the more tender ones (like Rockweed/Bladderwrack or Sea Lettuce) can be eaten raw or marinated in a salad, or stir-fried.  All should be thoroughly washed first!