Recommended businesses to buy edible seaweed

I recently heard about a company in Alaska  that makes pickles and sauces out of bull kelp. I love seaweed and would love to add a wider variety into my repertoire (and maybe try making these pickles if I can get ahold of some of that kelp).

I am looking for sources to get edible seaweed and would love recommendations for smaller producers. The main sources I find are in Asian markets or online and I'd like to expand that to more local and niche businesses, as well as a wider variety of seaweed. Extra points if you tell me how you like to prepare your seaweed.

I am on the east coast of USA, but please recommend from all over so that this will be a resource not only for me but anyone else looking!

Raw Chondrus Crispus
This sounds good! I've seen his videos and he's got a lot of good stuff to say about the benefits of this sea moss. He says it's the same moss/seaweed that pulled the irish out of the potato famine and TB outbreak.

I mostly buy from Maine Coast Sea Vegetables. I make broth from big strips of kombu and dried mushrooms and use the little flakes of stuff as toppings to rice/stirfry/salad/etc. I've also added a fair amount of different seaweeds to kimchi when I put it up to ferment.

Almond Thompson wrote:Raw Chondrus Crispus
This sounds good! I've seen his videos and he's got a lot of good stuff to say about the benefits of this sea moss. He says it's the same moss/seaweed that pulled the irish out of the potato famine and TB outbreak.

I've been hearing about this seaweed lately and I'm intrigued by the claims of high Vit B12 in this variety! Thanks for the rec.

Christopher Weeks wrote:I mostly buy from Maine Coast Sea Vegetables. I make broth from big strips of kombu and dried mushrooms and use the little flakes of stuff as toppings to rice/stirfry/salad/etc. I've also added a fair amount of different seaweeds to kimchi when I put it up to ferment.

I have heard of Maine Coast, good to get a thumbs up on their products. I use wakame probably the most and would love to find an Atlantic version.

I have seen some kelpkraut around and would love to try it myself. It seems like the glutamic acid would be a great flavor addition to the tangy profile of cabbage kraut.