Use Porphyra tenera or substitute with various species of Porphyra suborbiculata or Porphyra

Ingredients (Serves 4 to 6)
• 2 pounds fish fillets (tight fleshed fish)
• 10 sheets dried nod
• ½ cup whole wheat flour
• ½ cup wheat germ
• 1 teaspoon Japanese chill powder
• 2 to 3 eggs, beaten
• peanut oil

Preparation
• Wash fish and pat dry with a clean towel. Cut fillets to about 2 inches by 4 inches.
• Cut non sheets in fours. Wrap the non around the fillets.
• Combine the flour, wheat germ, and chili powder. Paint each wrapper with beaten egg
and roll in the flour mixture. Coat about 6 to 8 at a time and fry in hot peanut oil until
they become

Use Laminaria (various species)
The Indian tribes of the Pacific Northwest prepared king salmon in this fashion. The thin
delicate kelp s are best suited to this recipe.

Ingredients
• 2 or 3 fresh kelp fronds
• 1 21-pound king salmon
Preparation
• Wash the freshly foraged fronds in sand-free seawater. Cut off the stipes (stems) and
chop them into pea-sized rounds.
• Mix ingredients for the stuffing well.
• Scale the fish, slit the fish on the underside, and remove the guts. Pack the stuffing in,
and tie the fish securely with twine. Wrap the stuffed fish in a layer of laminaria.

Use Porphyra (various species) or substitute with various species of Ulva, Monostroma, or
Porphyra

Since the Porphyras were also called sea lettuce by many Indian tribes, it is hard to
reconstruct historical recipes. The genus most tender at any given season should be the
one used in cooking.

Preparation
• Eulachon (candlefish) is an extremely oily West Coast fish. Traveling in schools, it can be
scooped up in a net while you are standing knee-high in the sea.
• Soak the fish for about 2 hours in 4 parts salt water to 1 part vinegar. Add garlic or
spices to the solution if desired.
• Dry the fish thoroughly and wrap it in a piece of sea lettuce.

Use Porphyra tenera or porphyra nereocystis

Ingredients (Serves 6 to 8)
• 2-ounce package KanpyoTM dashi stock
• honey
• soy sauce
• sea salt
• 10 sheets dried nori
• 2-ounce package shiitake mushrooms
• 2 medium carrots
• 10 stalks watercress
• 4 ounces raw tuna fish, cubed
• small bamboo mat on which to roll sushi
• vinegar liquid
• sushi rice

Preparation
• Kanpyo: Wash and cook in water until it is soft. Add enough dashi stock to cover and
cook until tender. Add 4 tablespoons honey, 3 teaspoons soy sauce, and 2 teaspoons
salt, and continue cooking for 10 minutes. Cut to the length of the non sheets.
• Shiitake Mushrooms: Wash and cook in enough water to cover until it is soft. Continue
cooking until the mushrooms are very tender. Add 3 tablespoons honey and 4 tablespoons
soy sauce, and cook until the sauce is absorbed. Cut into 1½-inch-long strips.
• Carrots: Cut them lengthwise into ¼-inch strips. Cook in 1 cup of water for 7 to 10 minutes.
Add 2 tablespoons honey and 1 teaspoon salt and cook for 5 minutes more.
• Watercress: Clean and steam for 1 minute until it is slightly wilted. Drain. Gently
squeeze out the remaining water.
• Raw Tuna: Cook in a saucepan with 3 tablespoons honey and 4 tablespoons soy sauce
until the fish changes color slightly.
• Place a sheet of non on a lightly oiled square bamboo mat. Sprinkle some vinegar liquid
on the non sheet and spread sushi rice on 2/3 of the nori to a thickness of about ½ inch.
Arrange 5 strands of Kanpyo and 1 row each of mushrooms, carrots, watercress, and
tuna lengthwise on the rice about 1/3 from the farthest edge of the non.
• Roll away from you taking care to keep the ingredients in place with your fingers. When
the edge of the mat touches the rice, lift the mat slightly and apply a gentle pressure to
tighten the roll. To serve as hors d oeuvres, cut into ½-inch rounds. To serve as a main
course, cut in half and then in fours. Arrange on plates, cut side up.

Variation
• Line the rice with grated vegetables like carrots or radishes, chopped scallions, and
saueed cabbage leaves.

Use Laminaria ochotensis, Ulva or porphyra
Kombu dashi is the basic soup stock of Japanese cuisine. Its uncomplicated yet refined
taste suits the Japanese palate.

Ingredients (3 Cups)
Preparation
• Use a length of dried kombu about 4 inches wide by 6 inches long. Place it in a pot with
about 3 Cups of water. Bring the water just to the boiling point. Do not allow the water
to boil because this will produce a less than subtle stock.

Alternate Recipe
Chop 2 to 3 fronds of laminaria into 1-inch size pieces, cover with water. Simmer for 10
minutes. Filter out the laminaria. Bring to a boil. Add a bag of bonito chips. Count to 30 or
60, filter and serve. Add 5 to 7 finely sliced ends of green onions. Your guest will be treated
to a subtle soup to pique their appetites.

Use various species of porphyra
Porphyra consists of about 20 percent protein while possessing very few calories.

Ingredients
• 1 tablespoon salad oil
• 1 small onion thinly sliced
• ½-cup thinly sliced celery
• ¼-inch fresh ginger, minced
• 1 tablespoon soy sauce
• 1 14-ounce can beef broth
• 1 cup water
• ½ cup dried crumbled porphyra
• ½ cup slivered porphyra from homemade plugs

Preparation
• Heat oil in a saucepan over medium flame and sauté the onion and celery until the
onion is translucent 5 to 7 minutes.
• Stir in the ginger, soy sauce, beef broth, water, and sea vegetable. Bring to a boil.
Reduce heat and simmer covered for 5 minutes.

Ingredients
• 2 Red Onions
• 2 Green Peppers
• Hot Sauce, Tabasco
• 4 Cans HernandezTM Salsa
• 6 Lemons
• 2 Avocados
• 2 Cucumber
• Shrimp
• 2 Cans (16 oz.) ContadineTM Pear tomatoes
• 2 Fresh Red Peppers
• Parsley
• Roses Lime Juice
• White Wine - Dry
• French Bread
• A Fresh Catch of a Variety of Rock Fish and or Scallops.

Preparation
Slice Fish into ¼ inch thick pieces without the bones and cook them with lemon juice.
Add roses lime juice and wine allow to set while vegetables are being chopped. When fish
has turn white add vegetables and other ingredients using or adding Tabasco to taste.
Serve with Bread.

Ingredients
• 2 Red Onions
• 2 Green Peppers
• Hot Sauce, Tabasco
• 4 Cans HernandezTM Salsa
• 6 Lemons
• 2 Avocados
• 2 Cucumber
• Shrimp
• 2 Cans (16 oz.) ContadineTM Pear tomatoes
• 2 Fresh Red Peppers
• Parsley
• Roses Lime Juice
• White Wine - Dry
• French Bread
• A Fresh Catch of a Variety of Rock Fish and or Scallops.

Preparation
Slice Fish into ¼ inch thick pieces without the bones and cook them with lemon juice.
Add roses lime juice and wine allow to set while vegetables are being chopped. When fish
has turn white add vegetables and other ingredients using or adding Tabasco to taste.
Serve with Bread.