Did the Haida put red lavender seaweed into their soups fresh or was it usually sun-dried?

The Haida traditionally used red lavender seaweed in their soups, typically in a sun-dried form. Drying the seaweed allowed for better preservation and concentrated flavor, making it a staple ingredient in their culinary practices. Fresh seaweed would have been used when available, but sun-dried seaweed was more commonly incorporated into their dishes.