Our oceans are home to an abundance of algae which, according to some specialists, could potentially become a source of nourishment for the 10 billion human beings set to populate the Earth in 2050. Complete with a variety of vitamins, minerals, proteins, fatty acids, and antioxidants, algae are truly one of nature’s most sustainable nutrient bombs. Moreover, these marine plants represent an ecological alternative requiring little water, surface area and energy needed to grow, unlike beef which requires 15,000 litres of water to produce only 1kg.
Algae is a promising food solution for the future, composed of 20-45% protein on dry matter and contains eight out of nine essential amino acids. Spirulina, a microalgae, contains 70% protein, however being it naturally provides the body with heavy metals (such as lead, mercury, cadmium and arsenic), it is better to consume spirulina grown organically in eco-greenhouses. Today, in eastern African countries (e.g. Madagascar) where hunger and malnutrition are rife, populations are being distributed food supplements composed primarily of spirulina.
A likely sustenance that remains yet to be exploited
Although these marine plants have been a part of the Asian diet for millennia (roughly 96% of all algae is produced and consumed in Asia), the Western world struggles to weave the source of nutrition into their diets.
Some manufacturers, such as Algolesko, the first marine farm in Europe (founded in 2013), are trying to change this common misperception of seaweed as a food source. Nonetheless they currently face several difficulties such as conflict between boaters, tourists and seaweed cultivators. By inputting seaweed cultures, boaters would be prevented from circulating, which might have an impact on tourist sightseeing on open sea.
A sprinkle on the plate
For the time being, the general public is encouraged to consume seaweed by learning simple methods to cook the food. At the beginning, opt for dried flakes to sprinkle over a salad, inside bread dough or (for the adventurous) make a seaweed tartare. On a pasta dish, one can drizzle olive oil and subsequently sprinkle seaweed and a little grated cheese: the result will be a slightly iodised pasta.
With the flavor of hazelnut, periwinkle or some say raw green beans, seaweed is not only beneficial for your health but provides extra visual ‘oomph’ to our dishes.
Fishing for seaweed
Seaweed has a seasonality, picked on foot during high tides from April to October on the foreshore (ie the part of the shore uncovered by the sea). If the seaweed has washed up, it is unfit for consumption, thus it is important to check the water’s sanitary quality at the beach prior to visiting. The score must be of category A or B because these marine plants fixate on heavy metals. Additionally, it’s crucial to leave at least 10 cm for regrowth when plucking using scissors.
