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All of a laver over it
Posted: Thu May 18, 2017 2:27 am
by Gob
A traditional Welsh dish has been successful in applying for protected food status.
Welsh Laverbread has been awarded special designation under European law, meaning no other producer can use its name.
The dish is made from cooked nori seaweed picked from the Welsh coast.
It joins the likes of Anglesey Sea Salt, Conwy Mussels, Pembrokeshire Early Potatoes and Welsh Lamb which have already been granted the status.
The recognition comes after a four year application process by Selwyn's Seafood, based in Penclawdd in Gower, Swansea.
The status recognises foods which are produced, processed and prepared in a specific region using recognised expertise, such as Champagne and Parma Ham.
There are currently 80 protected names in the UK, made up of food products, wine, beers, ciders, spirits and wool.
In total, 12 Welsh products have now been awarded protected status.
Lesley Griffiths, cabinet secretary for environment and rural affairs, said: "Wales' reputation for high-quality food and drink continues to go from strength to strength.
just posting in the hope rubato will display more of his ignorance on things Welsh here"
http://www.bbc.com/news/uk-wales-39949753
Re: All of a laver over it
Posted: Thu May 18, 2017 7:22 pm
by oldr_n_wsr
Welsh Laverbread has been awarded special designation under European law, meaning no other producer can use its name.
The dish is made from cooked nori seaweed picked from the Welsh coast.
Has there been a big uptick in counterfeit Welsh Laverbread?
I must have missed it.
Is it in the same aisle as marmite?
I don't know where that is in the supermarket either.
Re: All of a laver over it
Posted: Thu May 18, 2017 11:01 pm
by Gob
Re: All of a laver over it
Posted: Fri May 19, 2017 12:57 pm
by Long Run
All of a Laver:
Re: All of a laver over it
Posted: Fri May 19, 2017 1:49 pm
by MajGenl.Meade
Shorely, shome mishtake? LLaver?
Re: All of a laver over it
Posted: Thu May 25, 2017 9:21 pm
by ex-khobar Andy
I lived in Swansea for almost five years. I am famous in my family for eating anything and everything. But I never tried laver bread. I prefer to think that it was because as a marine chemist I knew too much about what goes into the sea and is bio concentrated in algae. But really I think it was a mortal fear of eating green slimy stuff.
Re: All of a laver over it
Posted: Thu May 25, 2017 10:09 pm
by Econoline
I have an aversion to sushi because I find the taste of
nori disgusting. (It doesn't matter what else is in the roll; if I can taste the
nori at all I can barely get it down.) So I've got to say that this laverbread stuff sounds like the most inedible substance I've ever heard of, including haggis and insects.
Re: All of a laver over it
Posted: Thu May 25, 2017 10:36 pm
by Lord Jim
I'm still trying to wrap my mind around the idea that someone would look at something like this:
and actually consider it to be edible...
A bowl of Klingon Gagh looks more appetizing...
Re: All of a laver over it
Posted: Thu May 25, 2017 11:38 pm
by Gob
ex-khobar Andy wrote:I lived in Swansea for almost five years. .
You have my every sympathy, have you had counselling?
Re: All of a laver over it
Posted: Sat May 27, 2017 6:44 pm
by rubato
Many coastal cultures around the world have used seaweed as a regular food source, Japan, Ireland, California, China, Korea &c. Lovely stuff and so many varieties for different uses. A local restaurant has a seasonal seaweed salad with cultivated abalone. Fantastic.
yrs,
rubato
Re: All of a laver over it
Posted: Wed May 31, 2017 2:35 am
by ex-khobar Andy
Gob - Swansea was fun while I was there in the seventies. As an oceanography student at the University I spent a lot of time on the water. And of course the Gower peninsula is one of the most spectacular pieces of UK coastline I know.
Rube - I am with you on the abalone. In the Channel Islands (Guernsey and Jersey) it is known as ormer. When I was there (field trip from aforementioned University) you were not allowed to take ormer on scuba gear - unsporting. You could take them on a snorkel but they were generally at fifty feet or deeper. So it took some work to get them especially as I smoked at the time. But they were worth it.
Re: All of a laver over it
Posted: Wed May 31, 2017 2:43 am
by Gob
ex-khobar Andy wrote:Gob - Swansea was fun while I was there in the seventies. As an oceanography student at the University I spent a lot of time on the water. And of course the Gower peninsula is one of the most spectacular pieces of UK coastline I know.
I was living 11 miles down the road from you in the 70's, we could have met for a beer!
The Gower is nice, but too pretty for my tastes, I prefer the west Cornish, West Wales, and Highlands and Islands shorelines.
Re: All of a laver over it
Posted: Thu Jun 01, 2017 7:13 pm
by rubato
ex-khobar Andy wrote:Gob - Swansea was fun while I was there in the seventies. As an oceanography student at the University I spent a lot of time on the water. And of course the Gower peninsula is one of the most spectacular pieces of UK coastline I know.
Rube - I am with you on the abalone. In the Channel Islands (Guernsey and Jersey) it is known as ormer. When I was there (field trip from aforementioned University) you were not allowed to take ormer on scuba gear - unsporting. You could take them on a snorkel but they were generally at fifty feet or deeper. So it took some work to get them especially as I smoked at the time. But they were worth it.
Taking wild abalone is highly restricted here as well, no scuba, severe limits, and many varieties can't be taken at all. But they are farming them just up the coast from here and the technique is improving rapidly.
yrs,
rubato
