Chile Three different kinds of seaweed are to be found on Chilean market stalls. Each has a different texture and color; all are prized for their taste and iodine content. The widest and palest of the three is cochayuyo (photo), which is usually chopped and baked, au gratin, with potatoes, garlic, onions and an egg. Luche, or sea lettuce, goes into making empanadas, turnovers filled with chicken or another meat. The third variety, hulte, is mostly used in salads or served as an appetizer.
Bodø The Norwegian strait of Saltstraumen is famous for its tidal currents, reputed to be among the strongest in the world, and also for its abundant marine life and resources: huge fish, numerous types of birds, and grains of Arctic salt unlike any other. Chocolate maker Craig Alibone, who favors local ingredients, uses the latter in the salted butter caramel that goes into the ganache filling of some of his creations. With a blue swirl deftly conjuring up a maelstrom, they are surprisingly light and cool, with a hint of iodine that gives a subtle kick to the lingering taste at the end.
Storgata 3, Sentrumsgården, Bodø. Tél. +47 755 600 60.www.craigalibone.com
Baie de Somme Samphire, otherwise known as rock samphire or sea asparagus, is called passe-pierre in the Baie de Somme, in the Picardie region of France. Here it grows on salt marshes covered by the sea during spring tides only. Harvested from late May to late September, it’s used in salads or sautéed. Samphire is rich in mineral salts and vitamins, and pairs well with fish and scallops. The Picards also put it in savory tarts and turnovers. Here’s a recipe: sauté the samphire with three shallots in butter and olive oil. Whisk three eggs with 20 cl cream, add the samphire and pour the mixture over a piece of puff pastry in a tart tin. Bake for 30 minutes at 180°C.