Below is a list of all known varieties for Sea Lettuce. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Codium (Pickled) | The "spongy" fronds of Codium (Dead Man's Fingers), pickled in a vinegar brine, which gives them a crisp texture. |
| Codium fragile (Dead Man's Fingers) | A green seaweed with a "spongy," "velvety" texture. Eaten raw in salads, it has a strong, briny, and slightly mushroom-like flavor. |
| Gutweed (Enteromorpha intestinalis) | A bright green, "tube-like" algae. Eaten in salads or soups, it has a slightly peppery, sorrel-like flavor. |
| Sea Grapes (Caulerpa lentillifera) | (Linked to Sea Lettuce) A tropical green algae with "bubbles" that pop in the mouth. Eaten raw, has a fresh, salty, "sea" flavor. |
| Sea Grapes (Caulerpa racemosa) | A closely related species of Sea Grapes, also with a "popping" texture and "briny" flavor. |
| Sea Lettuce (Dried Flakes) | The dried, crumbled leaves. Used as a seasoning for a salty, "green" flavor. |
| Sea Lettuce (Fresh) | The fresh, bright-green, lettuce-like sheets. Used raw in salads for its mild, salty flavor. |
| Sea Lettuce (Sautéed) | A common preparation where the fresh leaves are lightly sautéed with garlic or onions, similar to spinach. |
| Sea Lettuce (Ulva lactuca) | The primary, classic species of Sea Lettuce, known for its bright green, lettuce-like sheets. |
| Ulva compressa (Tube Seaweed) | A thin, tube-like green algae, similar to Gutweed. Used fresh in salads or can be fried into crispy, salty chips. |
| Umibudo (Sea Grapes) | The Japanese name for *Caulerpa lentillifera* (Sea Grapes), a delicacy in Okinawa often served with a soy-vinegar dip. |