Codium Fragile is a member of the green algae family, and gets its common name from the way it sometime attaches its holdfast (rootlet) to the shells of mollusks, sometimes detaching them from their beds. This fact, and the way it also tends to crowd out other sea vegetables, means Oyster Thief is considered invasive in some places. Thus, its harvest for food is a means of controlling its impacts. Forbes Oyster Thief is foraged and dried in Nova Scotia.
This twig-like seaweed has a felt-like texture, and is quite salty in taste. Like all sea vegetables, Oyster Thief differs nutritionally from plants growing on land. Sea vegetables have a higher content of minerals such as calcium, potassium and iodine. They are also rich in protein, amino acids, iron, vitamins and soluble and insoluble fiber. Oyster Thief is a good source of vitamins A and E.
Soak to soften, and then use minced oyster thief instead of caviar, for a saline pop on appetizers. Try adding a small amount to seafood chowder, but make sure to adjust seasoning. Or, use whole branches as a bed on which to steam fish or shellfish.