Seaweed is a life saver for our oceans.
And makes for some tasty, salty treats, too. It naturally removes carbon from the ocean, so when you harvest seaweed, you’re also taking carbon out of the ocean environment.
Since Hog Island began, the seaweed that naturally grew all over our oyster gear would be periodically removed and composted. In 2022, we were able to modify our permits to allow us to harvest that seaweed and use it for culinary purposes.
Seaweed in the kitchen.
We start by sourcing wild nori that grows naturally on our oyster gear in Tomales Bay–the same bay our OG Sweetwaters call home. With the help of the sun and wind, the nori is dried before it heads to our commissary kitchen. There, our culinary team uses it to whip up our house-made Miso Nori Butter and Spicy Nori Citrus seasoning, and experiment with lots more delicious seaweed specials at our restaurants and in our online shop.