Common names - Laver, nori
Description - There are at least four species of Porphyra in northern New England waters: P. umbilicalis, P. miniata, P. Ieucosticta, and P. Iinearis. They are red algae, with color ranging from dark brown and nearly black to reddish-purple.
P. umbilicalis is most prominent with broad, very thin, papery, translucent blades, which are one cell thick. Its species name umbilicalis (meaning 'of the navel") comes from the fact that the small holdfast is usually centrally located and the membrane tends to have a pinched appearance where it joins the holdfast.
Nori is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera. The term nori is also commonly used to refer to the food products created from these so-called "sea vegetables". Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori, with total production valued at up to US $2 billion per year.
Habitat - P. umbilicalis is found in the upper and mid-intertidal zone on rocks and mooring balls in protected waters. P. miniata, a bright rose-colored species, is found at or below the low tide mark. P. Ieucostkta is smaller and usually grows on kelp fronds and rocks in the shallow subtidal zone. P. Iinearis is also small, has a narrow blade, and grows to be 2 to 3 inches long. It is found in turbulent, coastal waters in the upper intertidal zone.
Foraging - The peak harvest for Porphyra is early to mid-spring. Fronds are tough by summer. It is harvested by plucking the seaweed from rocks at low tide.
Preparation - Porphyra may be air-dried or pressed into thin sheets. To air dry, seaweed is washed quickly in cold, fresh water and hung on a clothesline or spread on screens to dry in the sun. Porphyra can also be toasted over a charcoal fire, broken up, and added to soups and sauces. For use in Japanese cuisine (especially for "sushi"), certain species of Porphyra are pressed and dried into paper-like, 3-gram (.11 ounce) sheets, 18 x 21 centimeters
Uses - P. umbilicalis and P. miniata are air-dried and used in soups, in lever bread, and as a seasoning for many dishes. Some Porphyra species (such as P. Iinearis,
which has a taste very similar to the Japanese species P. tenera) are commonly used as a wrapping for sushi, a Japanese dish. Nori has antiscorbutic properties (prevents and cures scurvy), is used as an antibiotic, and reduces blood cholesterol.
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