Reinhardt, Just keep an eye on your knives and sheaths for trouble. In maritime climes I use beeswax on carbon knives and leather sheaths. If you prepare food with one petroleum products do little to enhance palatability. There are some poisonous shellfish and some are poisonous during different seasons. You need a definitive regional guide. Food folklore, while a good guide, is often based on cultural considerations ( example, during a judaism course the Rabbi quizzed why swine and shellfish were not kosher. There were all manner of practical and reasoned answers. I wrote " yahweh said NO". OY! the goy guy is right. Do I get to blow the shofar? NO!) Most seaweeds are nutritous. I only know a few California varieties. Perhaps a websearch of seaweed and Japanese cuisine will give further information. Is there any driftwood on the beach? Here is your chance to improvise some basha stakes. It also makes wonderfull fires, the salts and minerals producing wonderfull colours at night.