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“We love seaweed,” Rouches says. “It’s amazing.”
Rouches is Operations Manager and Guide at Moondance Kayak, leading tours of Puget Sound’s various ecosystems throughout the year. Guests might catch a glimpse of river otters or bald eagles as they paddle across the water, but at the moment, we’re in the throes of seaweed-foraging season.
What can one make with foraged seaweed? It’s not all salads and sushi, Rouches says. With the right ingredients, she can whip up a tempting chocolate seaweed pudding.
Catch of the day. Sophia Rouches
“There’s basically hundreds of kinds of seaweed you can harvest,” she says. Almost (but not quite) every kind of seaweed that grows around the region is safe to eat, they’re all extremely nutrient-dense, and they’re shockingly sustainable: In a single day, a plant can grow more than six inches.