It is known by the common names sugar kelp,[2] sea belt,[3] and Devil's apron,[4] and is one of the species known to Japanese cuisine as kombu.

The central band is dimpled while the margins are smoother with a wavy edge, this is to cause greater water movement around the blades to aid in gas exchange.

The frond is attached to the rock by stout rhizoids about 5 mm in diameter[3] in the intertidal and sublittoral zones by a claw-like holdfast and a short, pliable, cylindrical stipe.

[10] In 2004, scientists reported a loss in sugar kelp of up to 80% at Skagerrak and 40% at the West coast of Norway.

Sugar kelp can be used as a vegetable in salads but is most frequently used in soups and stocks where it provides savory flavors and is especially highly valued in vegetarian cooking.