The Māori people of New Zealand traditionally used a few species of red and green seaweed.

Nori, or Porphyra, is a high-protein red seaweed originally called laver in English.

Rhodothamniella floridula is a small red seaweed detectable more easily with the feet than with the eyes.

A soup plate is decorated with rockweed - a prickly dark red seaweed - and a butter box is enhanced by mushrooms.

Corallina is a genus of red seaweeds with hard, abrasive calcareous skeletons in the family Corallinaceae.

Although technically a red seaweed, it can show a wide range of colouring from yellow-buff to a red so dark as to be almost black.

Their color corresponds with the color of the seaweed they eat: red sea hares have been feeding on red seaweed.

Corallina officinalis is a calcareous red seaweed which grows in the lower and mid-littoral zones on rocky shores.

For some years there has been research on the best ways of growing the red seaweed, Gigartina atropurpurea, in New Zealand.

The brackish water gave their mutton a salty flavor that some folk fancied with a sauce of red seaweed.