A New Guide to the Stuff that Holds Sushi Together

I can tell a ribbed mussel from a blue mussel, a herring gull from a ring-billed gull, and a striped bass from a bluefish. But do I know a rockweed from a sea lettuce from an Irish moss?

Not yet, but that’s only because I haven’t bought a copy of Peg Van Patten’s new book, Seaweeds of Long Island Sound. Peg is the communications director at Connecticut Sea Grant, which (along with EPA’s Long Island Sound Program and the Connecticut College Arboretum) funded the publication. At $4, it seems like a bargain.

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