Maine Coast Sea Vegetables specializes in sustainably harvested seaweeds from the North Atlantic. We offer native species of Dulse, Kelp (also known as N. Atlantic Kombu), Alaria (N. Atlantic Wakame), Laver (N. Atlantic Nori), Sea Lettuce, Bladderwrack, Rockweed and Irish Moss.
Freshly harvested sea vegetables are low-temperature dried and hand packed with minimal processing at our facility in Maine. Our healthy and delicious seaweed products are certified organic, gluten-free, soy-free, dairy-free, GMO-free, and mostly raw. They are available in retail stores nationwide or online.
Our company was born in 1971 over a pot of seaweed miso soup in the kitchen of Linnette and Shep Erhart overlooking Hog Bay in Franklin, Maine. They had just harvested and cooked their first alaria fronds and found the soup delicious! News of the discovery spread to friends... and they told their friends...
From two people producing 200 pounds in 1971, there are now about 40 people harvesting and drying approximately 100,000 pounds of sea vegetables annually. Another year-round crew of 20 sort, pack, and market our sea vegetables at our new plant ('15) in Hancock, Maine.
Our mission is twofold: to provide high quality North Atlantic sea vegetables as user-friendly foods, supported by reliable information; and to build respectful, long-term relationships with our customers, suppliers, employees and the environment.
Principles & Practices
To the best of our individual and collective abilities, we pursue our mission with honesty, accountability, patience and care. We understand that these gifts from the sea come with the responsibility to maintain sustainable practices in harvesting, processing and merchandising -- leaving more than we harvest, producing more than we consume, and giving back more than we take.
With our enthusiasm, we encourage the rediscovery of this ancient food source from the sea. With our personal and traditional knowledge, we share what we have learned from our native sea vegetables and from people worldwide who have used them for centuries. With our curiosity, we learn from our customers what they already know or need to know. And with our ingenuity and respect, we intend to thrive into the 21st century.