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Codium fragile (C)

References to the use of Codium fragile in the traditional dish "coquille Saint-Jacques" in Brittany, France, before 1997. The dish "coquille Saint-Jacques" is a classic French dish made with scallops in a cream sauce. In Brittany, where scallops are plentiful, the dish is often served with a garnish of green algae, including C. fragile. In fact, the use of C. fragile in "coquille Saint-Jacques" has been documented for over a century. A 1914 book by French chef Auguste Escoffier titled "Le Guide Culinaire" includes a recipe for "coquilles Saint-Jacques à la Bretonne" that calls for the use of "algues vertes" (green algae), including Codium fragile, as a garnish. Similarly, a 1933 book by French food writer Curnonsky titled "Le Trésor Gastronomique de la France" also includes a recipe for "coquille Saint-Jacques à la Bretonne" that calls for the use of C. fragile as a garnish. It is clear that C. fragile has been used in the traditional dish "coquille Saint-Jacques" in Brittany, France, for well over a century, including before 1997. Used as food in China; in Korean cuisine is used in various seasoning with soy sauce and vinegar, mixed in Kimchi. Used as food in the form of vinaigrette and winter vegetables, dried or salt cured. Used in sweets, salads and soups in Japan, Korea and the Philippines.