To make porridge creamier, cook with half water, half milk. Porridge is served much runnier in Scotland than elsewhere in Britain, where it is almost paste-like because of using a larger flake oatmeal. In fact, seaweed is eaten from Wales to Canada to Japan. Seaweeds decay rapidly out of the water so they should be used quickly or dried. Most varieties are found anchored in shallow waters but some float on the surface in the open oceans.
Coastal seaweeds are usually green in surface waters, red in shallow water, brown a little deeper.
All seaweeds are rich in iodine and form the base for soups, sauces for roast lamb or are stewed and served with mashed potatoes. Correctly cooked, seaweed becomes a soft jelly with a delicate anchovy-like taste and is delicious fried for breakfast or as Seaweed soup. Found on Atlantic shores. Wash, boil until tender, residue sets like gelatine. Dry in sun until bleached white to store.