Kin Food
I have a question. Why is it that in the kelpiekin tag, it's mostly seaweed recipes? Kelpies don't really eat seaweed, we're more hungry carnivores than anything.

We tag things based on requests. It’s likely that a Kelpie requested seaweed recipes. We don’t automatically know what to feed you guys. We haven’t had many Kelpie requests.

But if you’re looking for meat, we have a meat recipe tag and any number of tags for kintypes who eat primarily meat so why don’t you check those out.


A list of edible submerged aquatic vegetables (seaweed)

I was looking at some of your kelpie recipes and was wondering -- where might someone living in a rural landlocked area be able to purchase seaweed? Are there any more accessible substitutes? Thanks. (:

Most grocery stores have sushi spots - or isles that sell you the things to make your own sushi. I know mine does, at least. You could try there. 

You could also try boiling things like bok choy - which is essentially a type of cabbage. The few aquatickin friends I have say that they enjoy that.

Hope that helps!

- Wolf

If you live near an Asian market you can usually get dried seaweed there.

Thank you, anon~

- Wolf

Red seaweed and tattie soup

Ingredients: (A runny porridge of oatmeal in a little warm water may be used as a substitute for the mashed potato)

  • 1 teacup of Sloke (Porphyra) or Dulse (Palmaria)
  • 2 teacups mashed potato (or chunks if preferred)
  • 6 teacups milk
  • 1 tablespoon melted butter
  • Salt & Pepper to taste

1.  Simmer seaweed in a pan with just enough water to cover it (with a lid on), for three to four hours (Sloke can also be lightly fried and mashed, or simmered in the milk for preparatory cooking). 
2.  After draining, simmer the seaweed, with the potato, in the milk for 20 minutes (not necessary if preparatory simmering was in the milk). 
3.  Beat or liquidise well and season to taste. 
4.  Add melted butter and lemon juice and beat the mixture. 
5.  Serve hot.


If desired chunks of potato can be used instead of mashed (but these must obviously be added after liquidising). 
Any firm fleshed fish or shellfish can be added but these must be simmered in the milk first, then removed and replaced after liquidising. Try smoked haddock for an excellent cullen skink with a subtle taste of dulse.

Fried seaweed jelly cake


  • Fresh or shop-bought Sloke (Porphyra) or Carrageen (Chondrus) - washed well.
  • 1 tablespoon butter.
  • 1 - 2 tablespoons orange juice.
  • 1 - 2 tablespoons lemon juice
  • Oatmeal as needed to thicken.

1.  After soaking, simmer the seaweed, in just enough water to cover it, in a pot with a lid on for 3 - 4 hours (alternatively, fry the soaked seaweed in a little butter whilst mashing, which is quicker). 
2.  When the seaweed is jelly-like in consistency, drain it and mix the butter well in. 
3.  Add the orange and lemon juice and mix them in. 
4.  Season to taste and then add oatmeal, a little at a time until the mixture is stiff. 
5.  Shape into small, flat cakes and fry until golden brown.

Basic Carrageen jelly


  • ½ lb. (250g) dried Carrageen (Chondrus) - washed and soaked for 2 hours.
  • 1Pt (500ml) milk.
  • Grated lemon rind.
  • Sugar to taste.

1) Place the seaweed in a pan with the lemon rind and cover with the milk. 
2) Bring to the boil and simmer very gently for 30 minutes. 
3) Stir in sugar then strain into a wet mould and allow to cool. 
4) Once set, turn out.

Carrageen Jelly (2)

This is a similar recipe to the one given above, but gives a more runny consistency, like a subtly flavoured ‘sweet soup’, using far less carrageen.


  • ¼ Ounce (about 10 g) dried Carrageen (Chondrus).
  • 1½ Pts (750 mls) milk or water.
  • Cinnamon bark.
  • Slice of lemon.
  • Sugar to taste.

1) Heat the milk or water in a pan and add the other ingredients just before it boils. 
2) Simmer for 10 minutes and then strain through a fine sieve.

May be drunk warm or else put in a wetted mould and left to cool. 
Other ingredients may be added to taste - try whisky for an interesting ‘hot toddy’.

The addition of two egg whites and vigorous whisking makes an excellent carrageen sponge.