Bladderwrack has a mild salty taste and is mostly used to make therapeutic tea or stock.
It can also be utilised to great effect as part of a condiment mix.
Large pieces can be steamed, marinated or eaten in salads and, as with most seaweeds, it is a nice addition to any fish dishes, particularly as a base to flavour fish parcels.
Bladderwrack is very prolific and nestles upon rocks in colonies. Although not a traditional culinary sea vegetable, Bladderwrack has been used in Europe & North America for centuries in natural therapies. In the kitchen, it is mostly used as a base flavouring for soups, stews, stocks and casserole dishes.
SHAPE: Fingers with almost spherical air bladders
OTHER NAMES: Tangled Seaweed, Sea Oak, Varech, Blasentang
TYPE: Brown Algae
COLOUR: Olive Brown to Charcoal Grey (when dried)
TASTE : Salty fish taste.
TEXTURE: Hard & brittle when dried
PRESENTATION: Dry flakes
Bladderwrack flakes will be used mainly as a seasoning. Its salty taste will reduce the need for salt in the recipe and round the flavour by adding a ‘seafood’ flavour to the dish. Although it is not necessary to re-hydrate Bladderwrack, rinsing it with water will reduce saltiness and preserve the overall moisture level in the recipe.
- Gives rounded flavour to stocks, fish soups & stews.
- Eaten on its own, it possesses a slightly salty taste. Boiled or sautéed, it evokes a savoury fish dish.
- Cook in stews, chowders, fish pies or garnish to fish.
- Effective seasoning in seafood croquettes.
- Good addition to a condiment mix that would have other strong flavours.
- As a tea for therapeutic uses