I know this is going to be a dumb question, but I have to ask. Is there any way of getting that fishy smell off the sea veggies? LOL! I tried some wakame and it was hard to get it past my nose. I have never really liked seafood so I was wondering if there was something  I could do to make them not smell so fishy.
Thanks
Angie

And another question...

If there is mercury in fish, is there also mercury in sea vegetables?

Hey just throwing an idea out there, maybe if you wash them good, then marinate them in one of your favorite sauces (teriyaki, lemon pepper, etc.) that would help. Just a shot in the dark... (-:

Hmmm... just made some miso soup with some just-purchased wakame and miso paste and packed some up for tomorrow's lunches. Hubby has a sensitivity to seafood (his body doesn't let it stay in it long). Ya think he'll have a problem with the one piece I have chopped up in the 4 cups of it I made (only about 1.5 c in lunch)? Until just now I never thought about it as 'seafood,' although fully aware it's from the sea. hmmm...

Apparently small amount of the wakame in the soup had no problematic affects on the hubby and his seafood sensitivity.

I did notice on the package just yesterday though, "May contain shellfish."

As with the harvesting of tuna, it's got to be extremely difficult to harvest sea veggies en-masse without inadvertently harvesting unintended things - such as sea creatures. Anybody know of a brand that is careful on that aspect?

Brand I have is Rising Tide Sea Vegetables, apparently wild harvested in California or Maine, and the company seems to be in Mendocino, CA.