1. Ocean Farm to Table
  2. Skinny Kelp Profile & Recipes
illustration of Skinny Kelp

Profile

Skinny Kelp (Saccharina angustissima)

A variety of sugar kelp, known as "Skinny Kelp" has been making waves in the coastal waters of southern Maine. With long, thin, strap-like blades, this seaweed can be found inhabiting a small band of Maine’s islands, ledges, and peninsulas, where it's exposed to the heavy surf of the open ocean and its unique morphology is a direct adaptation to these conditions.

Skinny kelp is a close relative of the more commonly recognized sugar kelp. While they are genetically the same species, they have a few distinct physical differences. Skinny kelp has significantly longer and narrower blades compared to pure sugar kelp, and when cross-bred with sugar kelp, the offspring have even longer and narrower blades. These skinny kelp crosses also have an increased biomass yield, with higher dry weight per meter compared to pure sugar kelp. This means the skinny-sugar kelp hybrids are more productive and efficient to grow and harvest.

illustration of skinny kelpFlavor Profile (notes and cooking tips)

Slightly sweet and floral, clean, vegetal

Texture

Thin, delicate, leafy and tender with a slight crunch

Preparation Tips

Skinny kelp has gelling qualities and can be added to dishes as a thickener. To reduce these gelling qualities, soak your skinny kelp in fresh water overnight, then give it a quick rinse before using. When blanched, skinny kelp turns a vibrant green color, adding a pop of color to any dish.

Where is it Farmed?

Open-ocean farms in Maine

Harvest Season

Late spring to early summer

Nutrition

High in fiber, vitamin C, vitamin K, iron, calcium, iodine, and magnesium

Storage Tips

Refrigerate and consume fresh kelp within 4-6 days of harvest. To prolong shelf life, freeze or dry in dehydrator and store in a cool, dry place.

Environmental Benefits

Absorbs CO2  from the ocean and produces oxygen, provides shelter to commercially important fish and invertebrates, and protects coastlines from erosion.

Recipes

Skinny Kelp Caesar Dressing

Skinny Kelp Caesar Dressing

Recipe by Claire Bastarache

Ingredients

  • 3/4 cup of neutral oil (avocado, canola, light olive)
  • 2 egg yolks
  • 2 tbsp of lemon juice
  • 1 tsp dijon mustard
  • 3 cloves of garlic fine diced
  • 3-4 tbsp of sugar kelp fine diced (fresh or dehydrated)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp cracked black pepper
  • 1/2 tsp salt
  • 1/2 cup freshly grated parmesan cheese

Directions

  1. Start by blending yolks and oil together with an immersion blender. If using a food processor or a whisk by hand, stream in the oil very slowly while whisking quickly until it turns into a mayonnaise base.
  2. Continue to blend in lemon juice, dijon, garlic, kelp, Worcestershire, salt and pepper until completely combined.
  3. Finish by folding in the parmesan.
  4. Enjoy as a salad dressing, as a dip, or a spread!
illustration of skinny kelp pesto

Skinny Kelp Pesto

Recipe by Jules Marsh, Kelpful

Ingredients

  • 1/2 cup pine nuts
  • 1 1/4 oz fresh skinny kelp
  • 1/2 cup fresh basil - finely chopped
  • 1/2 cup freshly grated parmesan
  • 5 tbsp olive oil
  • 1 garlic clove - peeled
  • salt & pepper to taste

    Directions

    1. Sauté onions and mushrooms until onions are translucent, then add garlic and stir for ~1 minute until fragrant.
    2. Add dried ribbon kelp and sauté until everything is golden brown and ribbon kelp is crispy. NOTE: do not add any salt, typically the kelp is quite salty on its own
    3. Prepare your tostadas with your preferred ingredients. Recommended: layer black beans on bottom then top with kelp/mushroom mixture, a pineapple salsa, & sliced avocado.