The global demand for farmed seaweed has increased dramatically, with recent interest in developing small- to large-scale farming in novel locations to provide biomass to feed humans and livestock, create biofuels, agricultural additives, and cosmetics, and to combat climate change. Although the academic infrastructure for studying seaweed biology is well established in California, commercial seaweed farming in the state is limited. Here, I discuss the current state of commercial seaweed farming in California and highlight some of the primary constraints on the seaweed aquaculture industry, especially as developed for human consumption. Increased interest among restaurants and food services in California for sustainably-produced seafood suggests that the potential market for farmed-seaweeds in the state is broad, as seaweeds offer an alternative source of protein and essential nutrients, while providing a diversity of flavors and textures. Although offshore seaweed farming is possible in California, many species desired by chefs are unable to be propagated in offshore systems and permitting can be time-consuming and costly. Consequently, the industry is currently limited to land-based tumble-culture farms that offer a sustainable and cost effective method for producing seaweeds for local markets. As permits become available for offshore farming in California state- and federal-waters, the production of lower cost seaweed biomass for animal feeds, biofuels, and agricultural products may become feasible. I will also discuss some case-studies for integrating seaweed farming with existing shellfish cultivation systems in California to combat local eutrophication and ocean acidification issue.