The Tidewright Journal
Encyclopedia entries, coastal atlas guides, science explainers, farming know-how and recipes — written by Tidewright’s scientists, engineers, chefs and field crews, and open to everyone.
An atmospheric river can drop farm salinity for weeks. How seaweed farmers monitor freshwater events, protect stock and learn each site's local limits.
Naomi Reyes ·
What to measure on a small seaweed farm, with what: temperature, light, dissolved oxygen, salinity and turbidity sensors — priced, compared and integrated into daily work.
Naomi Reyes ·
A seaweed farm permit is paper; social licence is people. How to consult fishing communities, councils and neighbours before — and long after — your lines go in.
Naomi Reyes ·
Seaweed farms produce dead crop, fouled lines and spent rope. A practical guide to handling every farm waste stream — from compost to gear recycling.
Naomi Reyes ·
A working water-testing protocol for seaweed farms: which parameters matter, what gear to use, how often to sample, and the thresholds that trigger action.
Naomi Reyes ·
A regional guide to seaweed farming in Arctic and subarctic waters: compressed growing windows, midnight-sun growth, ice risk, cold-adapted kelps and northern markets.
Dr. Lena Fischer ·
Seaweed has fed coastal livestock for centuries. Now it's also a methane-cutting feed additive. What the science supports, species by species.
Dr. Theo Nakamura ·
A kombu-and-shiitake 'fish sauce' for plant-based cooking: the layered recipe, the fermentation option, what to use it in, and how it keeps.
Sofia Andersson ·
A complete seaweed flatbread recipe built on Nordic coastal baking tradition — flour choice, hydration, dough handling and three ways to bake it.
Sofia Andersson ·
What to test, when to test it and how to read the lab report: a practical guide to heavy metals, iodine, microbes and compliance testing for edible seaweed.
Naomi Reyes ·
Realistic, parent-tested ways to get children eating seaweed — nori snacks, hidden flakes, kelp chips and recipes with near-zero pushback.
Sofia Andersson ·
How to make seaweed gomasio — toasted sesame ground with kombu and nori — with the classic ratio, toasting technique, variations and everyday uses.
Sofia Andersson ·
A kelp harvest is won or lost in logistics: weather windows, crew and crane slots, landing hygiene and the critical first six hours. An operations manual for seaweed farms.
Naomi Reyes ·
Whole-line stripping, partial blade cutting, selective hand harvest and mechanical methods — how each kelp harvest method trades yield, regrowth and quality.
Jack Callum ·
Seaweed hatchery technicians grow the microscopic half of kelp's life — spores, gametophytes, seeded lines. A guide to the craft, the skills and the way in.
Naomi Reyes ·
Seaweed absorbs minerals from seawater — including some heavy metals. An honest look at arsenic, cadmium, hijiki, and how to eat seaweed safely.
Sofia Andersson ·
A hummus that tastes faintly of the ocean without shouting: dulse or kelp balanced against lemon and tahini, with blanched vs powdered seaweed compared.
Sofia Andersson ·
Dulse soda bread, laminated nori crackers and kelp brownies — plus the dough chemistry that makes seaweed a surprisingly natural baker's ingredient.
Sofia Andersson ·
How to make seaweed mayonnaise without breaking the emulsion: dulse vs kelp, how much seaweed one egg yolk can carry, and where the jar earns its keep.
Sofia Andersson ·
Between the kelp blades and the open ocean runs an invisible microbial economy: exudates out, nutrients back, viruses policing it all. A field guide.
Dr. Theo Nakamura ·
Learn the logic of pairing seaweeds — texture, salinity and umami balance — so kombu, wakame, dulse and nori deepen a dish instead of muddling it.
Sofia Andersson ·
A pantry first-aid guide: re-crisping limp nori, decoding the white dust on kombu, reviving tired wakame, and the storage rules that prevent it all.
Sofia Andersson ·
Dockside post-harvest handling for food-grade kelp: deck discipline, seawater washing, sorting, blanching, salting and pack-out that protect texture, colour and flavour.
Naomi Reyes ·
Seaweed grades are built on a handful of tests — moisture, ash, contaminants, colour and sensory score. Learn what buyers measure and how to grow and handle for top grade.
Naomi Reyes ·