OK guys, most of you remember me as a forum regular and contributor. Things change. I've given up my Kodiak lease, married a Chinese national, and right now I'm in Beijing as I redefine my life. I'll miss Alaska, and as far as fishing goes China is out the window, though I will seasonally commute. Fish can do that and I will be back.
They eat kelp in China. It's the same stuff we curse when we catch it in our down riggers, or wind it in a prop. You heard about it as table fare, but you never ate it. I now have. Read what I say: kelp is free food and it is marvelous.
Next time out haul a single floating plant partially in. Cut off a few of those large broad leaves and stick them in a cooler. When you get home simply wash the film off with a clean scrub brush in cold water and pat dry. Trim the leaves two ways with your fillet knife; either into 1" X 4" wide strips or longer thin strips like a single strand of linguini. Treat the item like a fresh green vegetable; you can steam it like spinach, or you can combine it like a noodle. The flavor is outstanding, the texture al dente, the nutrition factor off the Richter Scale, and it is non-fattening. BEST OF ALL, IT'S FREE AND YOU CAN EVEN VACUUM PROCESS AND FREEZE THIS PRODUCT WITH SUPERIOR QUALITY.
One point six billion Chinese can't be wrong; they are healthier than us, live longer, and they are not fat. Though the quality of their fish suck, their vegetables are beyond compare. It's your garden. Go pick it...
Rosenberg; Zhengzhou, CN