Members Next Walk.

21st July 2024.

Seaweed Foraging with Dr. Andy Fogarty.


Area;   Baile an Chalaidh. Near Ballyferriter.  See map above.

Meeting;      Annascaul at 10:00

 

We meet in Annascaul at 10:00 and drive to the beach at Baile an Chaladih.  See map above.  After passing through Ballyferriter, heading West, take the road on the right which goes to Sybil Head Golf Club. Follow this road and after passing over the bridge turn left and proceed to the beach at Baile an Chalaidh.

 

Seaweed Foraging Walk Sunday 21st July
Meet at Baile an Chalaidh at 11:00am (Q3240 0568). Turn left before Dun an
Óir golf club and take second right to parking at Baile an Chalaidh beach. There
is parking for 8-10 cars.
Low tide is 11.20
There are over 600 seaweed species in Ireland and many have culinary uses
and health benefits. In this guided foraging walk, we will concentrate on
identifying 6 seaweeds which are wildly used for cooking. We will also discuss
the seaweeds that can be used for seaweed baths. As seaweeds occur in the
tidal zone, effective seaweed foraging is governed by the tides specifically low
tide. On Sunday there are particularly low tides called “springs tides” which
makes seaweeds mores accessible especially in the lower and sub tidal zones.
The low tide on Sunday is at 11.20  One of the safety tips of
seaweed foraging is to begin foraging one hour before low tide and follow the
tide out. Once the low tide has been reached, you work back up the tidal zone.
We will be sustainably harvesting seaweeds which we will use to cook seaweed
soup on the shore. Please wear suitable non-slip walking boots with good grips
as the rocks are very slippery. Rubber boots are not advised as they have a
poor grip. Also, please bring a scissors for harvesting the seaweed. Due to the
slippery nature of the rocks, this walk is only open to club members who are
covered by MCI insurance.
We will identify the following seaweeds and talk about their uses.

Duileasc (Palmaria palmata)

Carraigín (Chondrus crispus)

Pepper Dulse (Osumundia pinnatifda)

Sea lettuce (Ulva lactuca)

Sea Spaghetti (Himanthalia elongata)

Sleabhac (Porphyra)which in Japanese sushi is Nori

Recipe for seaweed soup
2 large onions (diced)
1 thumb sized piece of ginger (chopped finely)
4 cloves crushed garlic
4 handful of Sea Spaghetti (Himanthalia elongata) chopped into bite size strips
1 tablespoons spoon of yellow miso paste
2 handfuls of harvested mixed seaweeds consisting mainly of  Duileasc
(Palmaria plamata), Sleabhac (Porphyra) and Sea Lettuce (Ulva sp). A small
amount of Pepper Dulse (Osmondea pinnatifida) adds a wonderful umami
taste.
Sweat the onions, ginger and garlic in a little toasted sesame oil. Add miso
paste. Add 2 litres water, sea spaghetti and mixed seaweeds.
Add a little Carrageen (Chondrus crispus) which thicken the soup.
Bring to the boil and simmer for 20 minutes.

Seaweed soup cooked on the shore