Wild Atlantic Nori Porphyra umbilicalis
Nori grows sparsely along the Maine Coast on exposed rocks and ledges just below the high tide line. The upper portions of the plants are torn from the rocks by hand, leaving the holdfast and lower half to re-grow.
This is whole, un-processed nori, unlike the sheets used for sushi, which have been roasted and pressed into shape. It has a delightfully nutty flavor and crunchy texture that is brought out by lightly roasting in a low temperature oven or dry skillet for a few moments. It can then be crumbled up and added to soups, stir-fries, and cooked grains as a condiment. It is also delicious fried in tempura batter in its whole, un-roasted state.
In Ireland it’s called laver, and the re-hydrated plants are sprinkled with oats and fried in butter or bacon fat to make a breakfast dish known as laver bread.
Nori is 20 percent protein by weight, and is especially high in vitamin A, and the B vitamins.