FISH / MONDAY 2nd May 11AM / Porlock Wier: leave from Cube Cinema carpark Fishing and seaweed identification with seashore walking and snacking
The state of stocks in the South West is a continual debate between
scientists and fishermen and various indicators are interpreted
differently. Some fishermen point to continued stocks of high quality fish whilst scientists point toward a decrease in landings in recent years. There are a number of basic ways of cooking all seaweeds. Slice
them very thin and serve raw as a salad. A Chinese-style dressing of
soy sauce, vinegar and a little sugar is a good accompaniment. Slice
them a little less thinly, and stir-fry in sesame or sunflower oil for about 5minutes-or in more oil at a higher temperature, until they are
crisp on the outside.(Crisp-fried seaweeds are popular Chinese
appetisers.
Add larger pieces to soups and stews to thicken them. Most seaweeds
contain alginates - a kind of vegetable gelatin - which are released
during prolonged cooking.
...Maybe we could make fish soup.