Ocean’s Balance is one of the few seaweed companies in the U.S. that offers both regeneratively farmed and sustainably wild harvested seaweeds. All of the 8 species we work with are grown in the pristine waters of the Gulf of Maine, which is known for its deep, nutrient-rich currents that are the ideal growing environment for seaweeds to thrive. Read on to learn about the variety of seaweeds we are proud to share with consumers, restaurants and manufacturers. And remember, there’s ‘Nothin’ Finah’ than seaweed from the Gulf of Maine!
Dulse (Palmaria palmata)
Dulse is a beautiful red seaweed that is known for its rich, meaty flavor. It is native to the North Atlantic/Gulf of Maine and is often sold out of bags at markets in Canada, Ireland and France, where it has been a part of local cuisine for generations. At Ocean’s Balance, some of our favorite uses of Dulse include our renowned Vegan DLTs where we substitute Dulse for bacon, and adding it to our favorite smoothie recipe for an added boost of vitamins and antioxidants (it’s one of the ingredients in our super popular Daily Detox Smoothie Powder). We also love to eat it right out of the bag; it’s that addictive!
Sugar Kelp/Kombu (Saccharina latissima)
Sugar Kelp is a brown seaweed that is farmed extensively in Maine, where over 1 million pounds were harvested in 2022. It has natural sugars which give it a mellow freshness. Sugar kelp is an extremely versatile seaweed, whose uses are vast and varied: In Japanese cuisine, for example, it is used to make dashi broth, which is the base for myriad recipes including miso soup. In American cuisine, it is often used in bean dishes, where it helps break down the beans to make them more easily digestible while also adding savory flavor.
The white powdery substance found on sugar kelp and wakame is naturally-occurring dried glutamates which give it its rich umami flavor.
Irish Moss (Chondrus crispus)
Irish Moss, also called Sea Moss, is a red seaweed that has become very popular in recent years. It has many applications in food and cosmetics. It is most commonly used for its natural thickening properties, traditionally used to thicken puddings, and is often used to make vegan gelatin. Another popular use is to blend it into smoothies mixed with fruit and milk. Unlike sea moss that grows in warmer waters and tends to be light brown in color, Irish Moss from the cold Gulf of Maine is noticeable for its dark red appearance. When blended into a gel it has a purple appearance.
Winged Kelp/Atlantic Wakame (Alaria esculenta)
Wakame translates roughly to ‘young girl’ in Japanese, evoking the graceful it dances in the ocean current. This brown seaweed is what is often used to garnish miso soup and is the variety used in traditional seaweed salad. It is notable for its thick middle rib and wings on either side.
Sea Lettuce (Ulva lactuca)
Sea Lettuce is a bright green seaweed that grows in tidal areas. It even looks a bit like lettuce in our picture. It is nutritionally dense, full of iron, magnesium and calcium, and moderate in its iodine content compared to other seaweeds. Its distinctive flavor makes it a great addition to soups and salads, as well as desserts such as Sea Lettuce Matcha Truffles.
Wild Atlantic Nori/Laver (Porphyra umbilicalis)
Laver is a highly nutritious red seaweed, chock full of iron, Vitamin B (folate), Vitmain C and chromium. It is beloved in Wales, where it is used to make laverbread cakes for breakfast. Not to be confused with the processed nori sheets used to make sushi and onigiri, this is unprocessed seaweed is sustainably harvested from the rocks on which it grows in tidal areas.
Horsetail Kelp (Laminaria digitata)
Laminaria is brown seaweed that grows on rocks in the intertidal zone. It grows in the North Atlantic from Greenland to Rhode Island and from Iceland to France. It is commonly used in industrial and cosmetic applications.
Rockweed powder (Ascophyllum nodosum)
Rockweed is a brown seaweed that - as its name suggests – grows on rocks. Maine beaches are beloved for the natural beauty of rockweed floating in the water at high tide and laying draped over the rocks during low tide. Slippery to walk on, but gorgeous to behold. Lobsters are often packed in rockweed to help keep them fresh, and oysters and mussels are covered in them before adding coals or wood for a cookout. In Maine, rockweed is collected off the beaches at the end of summer and spread over garden plots. Its natural-occurring minerals seep into the soil, preparing the land for spring planting. Our rockweed in powder form is ready to be used in many food and industrial manufacturing applications.