Dulse - does it taste- fishy?

[sport]

I am going to try some next week and it will be a mirical if I can do it but miricals happen.
The seaweed gets its taste from the ocean and not from the fish. If I repeat it often enough I will believe it myself

[Mookie]

That means, when you eat a sea vegetable, think of the taste as not a fishy one. Think of it as a salty ocean flavor rather than a fishy flavor.

If you associate a sea veggie with fish, it will just gross you out.

I don' think it will matter what I associate it with-- if it tastle like fish or seaweed - I know I will not like it.

The association does not bother me, the taste does.

[spicyfull]

Taste Refreshing and a little Salty...............

[Sharon in Colorado]

I don' think it will matter what I associate it with-- if it tastle like fish or seaweed - I know I will not like it.

The association does not bother me, the taste does.

I know what you mean. If I don't make sushi just right, the taste of the nori bothers me. Probably because it's untoasted too, whereas the toasted kind in restaraunts don't taste so strong.

[GreenPrince]

I had a conversation with my Japanese friend a couple of days ago.
----
She says that seaweed does not taste like fish but that fish tastes like seaweed.

Exactly.
In the evolution, the seaweed came millions of years before the fishes. Seaweed is a part of the fishes diet, in different degree for different (fish)species.

If the fishes never were created, the taste of seaweed would still be the same.

So don't worry.

I bought Sea Dulse in many years, a tasteful pink colored dulse from Nova Scotia, marketed by Bernard Jensen. The best seaweed I have found, I just loved it. I don't know if it's still is on the market in the USA?

[sport]

[SIZE=2.

I bought Sea Dulse in many years, a tasteful pink colored dulse from Nova Scotia, marketed by Bernard Jensen. The best seaweed I have found, I just loved it. I don't now if it's still is on the market in the USA? [/COLOR] [/SIZE]

But did it taste of fish.
I recall that when I was young my mother would make stuf with Carrigeene moss which was a seaweed and I would take it and I do not recall being too repulsed by it. I may try that again. It can be used as a thickner the same way as cornstarch is.
Just realised that it was cooked.

[GreenPrince]

[QUOTE=sport]But did it taste of fish.QUOTE]


Hi sport,

I don't know the taste of fish...sorry, but the taste of sea dulse is quite different from the common types of algae.

[Sharon in Colorado]

Sport I remember watching an Irish film where a woman gathered up a bunch of green sea kelp or something right from the ocean and put it in a big boiling kettle with lots of potatoes.

[sport]

Sport I remember watching an Irish film where a woman gathered up a bunch of green sea kelp or something right from the ocean and put it in a big boiling kettle with lots of potatoes.

That was Carrigeen moss probably.
My mother used it to thicken desserts and it was something you would be given if you were ill.
We have lost all our good habits.
I take that back.
I recall that at a certian time of the year she would boil up a pot of some sort of sea snail and everyone would be given an open safety pin to use to extract the snail from his shell.
OH gosh. Did I do that. I will probably have nightmares tonight as a result of bringing that memory back.