|
This ocean algae is found on the rocks in Golovin Bay and
along the coast of the Norton Sound region. The plant height
ranges from just a few inches long up to several feet. The
brown plant has finger-like appendages and attaches to rocks
by small root-like suction cups. On the fertile appendages,
thick "bladders" are found containing a watery fluid of
algae spores.
The people who collect this seaweed collect it in the
springtime just after the spawning of herring. The herring
lay their eggs on the seaweed where the sticky roe clings
very tightly. Boats must be used to go out to the rocks
where the kaghara grow. The seaweed heavy with the
eggs are scraped off the rocks. This delicacy is usually
frozen until winter when it is eaten with seal oil. The eggs
and seaweed are quickly dipped in hot water to cook them but
if they are boiled to long the eggs become tough and
chewy.
I ate some herring eggs at Maggie Olson's house. She had
cooked the kaghara quickly in water and placed them
in pickle juice she had left over. The juice preserved the
eggs in her refrigerator for several months. She said she
hates wasting anything, so she used the pickle juice again
for the eggs.
|
