for all rice lovers.. Furikake

Z, 

Sorry, I a fended you.  But, 1st I am I right?  It is all seaweed  They even put Furikake with seaweed.  I am Japanese.  Been that for 50 yrs.  Also, Blowfish will give you a tingle session because of the poison.

Also, if you just deep fry the backbone of any fish.  I like Salmon the best for this.  It is "out of this world".  You just need light olive oil and just the reg. spices.  Garlic salt, pepper and maybe some dill. It seems like the backbone area can take a lot more heat than the steaks or fillets.  I like to cook it until it is almost like Beef Jerky.

Ken kickfish

Z,  Sorry, I a fended you.  But, 1st I am I right?  It is all seaweed  They even put Furikake with seaweed.

Glad it's just a misunderstanding. Yep it's all seaweed, just different kinds.
Z

This is a couple years old, but I doubt that the regs on seaweed change very fast...
http://egov.oregon.gov/OPRD/NATRES/docs/AlgaeRegulationsSummary.pdf

It gives the commercial and personal regs for Alaska, Britsh Columbia, Washington, Oregon, California and Mexico regarding harvesting seaweed on the west coast of North America.

For California you need a fishing license and here is the actual reg..
30.00. Kelp General.
(a) Except as provided in this section and in Section 30.10 there is no closed season,
closed hours or minimum size limit for any species of marine aquatic plant. The daily bag
limit on all marine aquatic plants for which the take is authorized, except as provided in
Section 28.60, is 10 pounds wet weight in the aggregate.
(b) Marine aquatic plants may not be cut or harvested in state marine reserves. Regulations
within state marine conservation areas and state marine parks may prohibit cutting or
harvesting of marine aquatic plants per sub-section 632(b).
30.10. Prohibited Species.
No eel grass (Zostera), surf grass (Phyllospadix), or sea palm (Postelsia) may be cut or
disturbed.


For Washington...according to the above PDF link...you need a special shellfish and seaweed license, can harvest up to 10 lbs per day, can't harvest algae with herring eggs on it, and there are some special seaweed regs within Wash State Parks.

Thanks Bsteves for the great info! I expected no less from ya!  I did get that license as part of the package deal you can get here in Wa. At my local spot I'm always picking seaweed from my lures, it's really abundant. I've found some places that have good healthy stuff and not the stuff just drifting. It looks quite like the seaweed they make nori from so I'll gather some and see what I can do with it.

PS. good to know there's only one kind of poisonous seaweed! Now just to look it up.

Z

One of our favorite dishes in the Sacramento household is seaweed soup. I have been thinking of gathering my own when I am out fishing but the dry packaged stuff is so darn convient that I haven't yet. Any take on fresh vs. packaged?

if i just saved the seaweed that comes up on my jigs when i am fishing, i could certainly make a meal of it.

One of our favorite dishes in the Sacramento household is seaweed soup. I have been thinking of gathering my own when I am out fishing but the dry packaged stuff is so darn convient that I haven't yet. Any take on fresh vs. packaged?

You know it's pretty much the same after it's roasted. The only way it's better fresh is if you eat it raw like in a salad. You'll have to look at what types are good to eat since some can be really slimy. The big kelp leaves can make a good soup base though.

Z

Did any of you guys see the latest episode of Survivorman on Disco Channel/ Science Channel?  The one where he goes to Alaska. 

Funny as hell.  He starts gnawing on a frond of bull kelp, looks like he's giving  h#@d to ron jeremy.

Sorry, just thought I'd lighten this thread up.

30 years ago you haukujin guys discovered sushi.  and the price went up.  now you've discovered furikake and i'll bet the price of that will go up as well.  what's next?  natto??????????   

what's next?  natto??????????

I'm pretty sure I speak for most other hakujin when I say that you don't have to worry about your natto.

yeah, the first time i tried it i puked!!!!!!!!!

what's next?  natto??????????

I'm pretty sure I speak for most other hakujin when I say that you don't have to worry about your natto.

I'll have to second that one!

And don't even get started w/ shirako, shiokara, or basashi. 

Z

what's wrong with a little fermented "meat, grown in a field, without detriments of meat?"  j/k.

not sayin i'm dyin to try it but it'd be interesting to at least see someone else eat it for the first time.  Joel, bring some to DV on the 12th...