Sea fan

Sea Fan (Padina)

Sea Fan


Pick tender young blades leaving the bottom stem attached to rocks and shells. Rub each blade with your fingers to clean them.


Dry plants in the sun and keep crumbled flakes in a jar.


  • Wash plant well before use.
  • Can be eaten fresh but has tough blades and crunchy chalk textures (remove chalk with vinegar or lemon juice).
  • Can be added to soups, stews, salads, or stir-fry.
  • Heat dry plants in a dry pan over medium heat to crisp.
  • Dried flakes can be crumbled and sprinkled on salads, omelets, and other dishes for flavoring.
  • (Novaczek, 2001)

Photo Source

Smithsonian Tropical Research Institute

Sea Fan

Sea fan grows in clusters of fan-shaped blades that are golden to dark brown in color. The plant produces chalk on one side of the blade noted by rows of white lines (Novaczek, 2001).

Traditional Names
  • Palauan – char
  • Samoan – limu ili