THE SEAWEED SOURCE
The blog from which everything seaweed arises
Seaweeds could, and should, be the future of fuel
Biofuel is any fuel that is derived from biomass—that is, plant or algae material or animal waste. Since such feedstock material can be replenished readily, biofuel is considered to be a source of renewable energy, unlike fossil fuels such as petroleum, coal, and natural gas.
To date, most biofuels are derived from corn and sugar cane because of their low cultivation cost and high polysaccharide content. However, there are a number of problems with these crops as a fuel source. They require vast areas of agricultural land and freshwater, which means they compete with other commercial crops. This is where seaweeds have the potential to change the biofuel environment. Seaweeds are quick growing and have high polysaccharide content, but unlike corn and cane sugar, they require no land or freshwater to grow.
AtSeaNova business manager Adrián Martínez was recently interviewed by E&T (Engineering and Technology) said, “From our point of view, our future lies in seaweed. It needs almost nothing – it doesn’t need fresh water, you don’t need to add fertilizers or extra nutrients into the sea; it really is a sustainable resource for bioenergy.” So if seaweed is so good then where is the seaweed biofuel? Ocean life is rough, and high capital and production prices mean algae costs more per unit mass than most land-based biofuel sources. Meanwhile, businesses have yet to find a cost-effective way to convert seaweed into commercial fuel. This is where research and development are taking place; how to improve the yield of seaweeds on large scales simultaneously lowering the cost of oil extraction.
Ocean Era is developing the ‘Blue Fields’ offshore macroalgae farm, with support from the DoE’s Advanced Research Projects Agency (ARPA-E), and is pursuing that all-important problem of how to cost-effectively convert seaweed into a commercial biofuel.
Marine BioEnergy devised a system to tow farms of giant kelp down to deeper waters using unmanned submarine drones. A process that could increase the yield of commercial seaweed harvest.
At the same time as AtSeaNova, Ocean Era and Marine BioEnergy, and many more small-scale seaweed farm developments start to scale activities, other key players are working out how best to monitor and maintain these growing areas of cultivation. Erin Fischell, an assistant scientist at the Woods Hole Oceanographic Institution (WHOI), points out: “Macroalgae needs to scale up to the point where it’s economically feasible for biofuel, and to do this we are going to have thousands of hectares of farms.”
That may sound like a lot of ocean space, but imagine the amount of land and water saved, not to mention the numerous other byproducts that could be extracted from the seaweeds. For now, we need ingenuity and time for this field of seaweed biofuels to gain speed.
You can read the entire E&T article here
Prepare for your spring garden by adding seaweed now
With Halloween in the rearview mirror and winter rapidly approaching, you may find yourself preparing your garden for the winter season. Some experts claim they have found a way to keep your soil healthy throughout the winter months, the solution is just lying on the beach. Seaweed has long been used in farming as a mulch for its high nutrient content, however, recently some farmers and seaweed experts have explained their success by adding seaweed to the soil before winter instead of springtime.
Seaweed has 16 or 17 different essential plant macro and micronutrients, including selenium manganese and iodine which are depleted soil and can get replenished through the seaweed. It also offers a little bit of nitrogen which will increase your soil’s water holding capacity. Some farmers claim, allowing seaweed to degrade over the winter is more effective than using it as mulch during the growing season. When it’s used fresh as a mulch, it can be too high in sodium. The residue from the sea salt and the concentrated salt can burn the plant if used as a fresh mulch. One of the best ways to take advantage of the mineral properties of seaweed in the garden is to apply it on top of raised garden beds after they are cleared and prepared for the winter.
It also turns out that the best time to collect seaweed on the beach is the end of Autumn through Fall. This is the period when the kelp begins to die back and become dislodged from the seafloor. When collecting seaweeds off the beach please check with your local regulatory office for collection laws and limitations.
Read the original article here
Don't be surprised to see more seaweed flavored snacks soon
According to Frito-Lay’s annual “U.S. Snack Index”, a survey of 2,200 American adults which found that today’s consumers are more open-minded than previous generations. More than two-thirds of respondents eat “globally-inspired foods and flavors” at least monthly. A full three-quarters of respondents say they enjoy trying flavors from places and cultures that aren’t their own. Frito-Lay specifically called out Tahini, Seaweed, Turmeric as highly anticipated flavors.
“It’s given us a ‘tasty’ challenge— to predict, respond, and adapt to rapidly expanding consumer preferences,” Michael Lindsey, chief transformation and strategy officer at Frito-Lay North America told Fast Company. “We believe it’s our job to develop and deliver snacks that equally delight a niche community as well as a mass crowd.”
This is welcome news for seaweed farmers. For years many have felt the pinch from lack of demand from day to day consumers. Perhaps we are finally turning the tide on new avenues for nutritious and more adventurous snacking.
The Dutch Weed Burger!
Now here is a company we can get behind! The Dutch Weed Burger is a company in the Netherlands that serves vegetarian fast food with a twist. They infuse their creations with macro and micro algae, and their menu sounds creatively delicious.
The company manifesto reads, “Welcome to the House of Seaweed, a place where everybody prospers and everybody wins. Where we live and let live. Because our food is grown, not born. We bring the fun back in fundamentalism by serving you guilt-free pleasures. This is the new paradigm: 100% plant-based, 100% delicious. Be an agent of change and choose plants on your plate, as often as you can. For the animals. For the planet.”
Here are some of their menu options that use algae. Click the link and check it our for yourself, they look amazing.
The burger - The patty is made with royal kombu and soya chips, while the bun is loaded with the micro-alga Chlorella.
Weed Balls - A variety of mushrooms seasoned with kelp flakes, breaded and fried.
Sea nuggets - Balls of mixed beans and micro-algae, crunchy on the outside while soft inside.
Weed dog - An incredible looking hot dog enriched with kombu flakes and a green algae mustard sauce.
This is a genius business model. Fast-healthy, good for the body good for the planet while also creating unique flavors that are completely absent in the competition.
Innovator makes entire house out of Sargassum bricks
Meet Omar Sánchez Vázquez, a nursery owner in Puerto Morelos, Mexico. Recently Omar built an entire house made from seaweed bricks.
Sargassum is a brown seaweed that has recently exploded in abundance and has taken over beaches and even ports throughout Mexico. The seaweed boom is attributed to warming waters and nutrient runoff from onshore agriculture. The problem has gotten so bad that hotel chains have spent millions to clean the beaches and the Mexican navy has started “attacking” the massive rafts of Sargassum out at sea. Where most people saw the Sargassum as a problem Omar saw an opportunity. He designed an organic, thermal and functional construction material. The same technique used to make adobe bricks is used to make Sargassum bricks, however, the Sargassum bricks are 50% cheaper than adobe. Omar claims these Sargassum bricks are hard enough to withstand a hurricane. And in case you were wondering, the bricks don’t smell like rotting seaweed says Omar in an interview.
New study shows promise that Sargassum sp. improves blood biochemistry profiles
Marine algae have anti-oxidant, anti-inflammatory, antidiabetic, and anti-cancer potential. Sargassum sp. is a type of brown algae that possess pharmacological properties, such as anti-oxidant, anti-inflammatory, anti-hypertensive, anti-bacterial, and anti-viral activities. These pharmacological properties are a result of the biological activity of metabolites such as alkaloids, steroids, terpenoids, saponins, polyphenols, phlorotannin, and fucoidan.
In a recent study, researchers used a rat model to assess treating in vivo stress (swimming model) with Sargassum by measuring levels of glucose, triacylglycerol, total cholesterol, and cortisol, and liver histopathology.
The results were very promising. Rats fed Sargassum (450 mg/kg) has similar results as when treated with diazepam (0.18 mg/kg). The Sargassum treatment improved blood glucose, triacylglycerol, total cholesterol, and cortisol levels and liver histology by decreasing the severity of inflammation.
This news couldn’t come at a better time. Sargassum is currently overrunning beaches due to ocean warming and eutrophication. Even better, this study simply used dry powdered Sargassum. There were no costly extraction methods, meaning anyone simply eating Sargassum could potentially benefit.
This work was published in the journal of Preventive Nutrition and Food Science.
How to make your own roasted seaweed snacks.
We love snacking on roasted nori sheets, you know the ones you can buy in stores that are little rectangle sheets with various flavorings. We wanted to see if we could make our own from raw seaweeds. It’s surprisingly easy! You can make sushi roll or roast and season for a snack.
We tried three different kinds of seaweed: nori, dulse, and sea lettuce. Then tried two different drying techniques, oven, and dehydrator.
Results: Nori was the best tasting with a better crispy crunchy mouthfeel. Nori also had the most shrinkage so a slower drying time on low heat works better for keeping it in one single sheet. Sea lettuce made a really good crunchy sheet, but didn’t dissolve very well when eating and felt a little more papery. Dulse also felt a little more papery compared to nori but had a similar taste. We did this experiment in a single shot from known nori recipes. For dulse and sea lettuce we suggest playing around with blanching, drying, cooking times, and temperatures for even better results.
Directions
Blanch the seaweeds in boiling water for about a minute. This helps break down the cell walls making the seaweed more tender. Red and brown seaweeds will turn bright green during this process.
Puree the blanched seaweed. Make sure to cool before sealing to avoid pressure buildup.
Strain seaweed thought fine mesh or coffee filter.
Press seaweed on either silicone mats (for oven) or wax paper (for a dehydrator).
Cover with wax paper and flatten into a thin sheet with a rolling pin
Dry- For a dehydrator dry on low (~95F) for up to 8 hrs. For an oven dry at 260F for 3 hrs. When dry the seaweed will be in a flexible and crunchy sheet.
Mix your favorite oils (we used sesame and olive) and brush on one side of seaweed sheet.
Sprinkle on any salts or seasoning you wish.
Place seaweed sheet on a backing sheet oil side up and broil on low for just a few minutes. If you burn the seaweed it will taste terrible.
Now eat!
Why do cooked seaweeds turn green?
Seaweeds, like any vegetable, can be prepared in a number of ways. They can be eaten raw, fried, baked, boiled, and dried. Each method changes the texture, taste, and in some cases, color.
If you haven’t seen the magic like color change of cooked seaweeds, watch the video below.
Here you see someone blanching kelp, where it turns from brown to bright green in seconds. This happens whenever a brown or red seaweed is heated, but why? As you probably remember from high school biology, plants get their green color from the light harvesting pigment chlorophyll. Seaweeds are no different, red, green, and brown seaweeds contain chlorophyll. However, brown and red seaweeds have additional pigments that give them a different colors; red seaweeds have phycoerythrin while brown seaweeds have fucoxanthin (image below).
It turns out that chlorophyll has a higher melting point (~150 C) than phycoerythrin and fucoxanthin. When Seaweeds are added to boiling water (100 C) the other pigments melt and dissolve leaving behind the bright green chlorophyll. This trick is used for the iconic seaweed salad (wakame). Just as in the video above, wakame starts out brown and is blanched to attain the attractive bright green color.
Artisan salt makers use seaweed in Japan.
In interesting fact, the Japanese government shut down the making of salt from 1905 to 1997. The government decreed salt making to be its sole domain, partly to develop the domestic salt industry and partly to fund the Russo-Japanese War of 1904-05.
Fortunately salt makers in Japan are returning to their traditional roots. Moshioyaki, an ancient method dating back to the first half of the Kofun Period (220-552), is thought to be one of the oldest salt-making techniques in Japan. Moshioyaki requires two ingredients, concentrated seawater and hondawara seaweed.
modern versions of moshio salt are made by boiling down concentrated seawater in steel vats with a large muslin bag full of sun-dried hondawara seaweed to extract varying salt grades. First seawater is pumped up into a vat to settle for a few days, then the water is pumped out leaving the large particles at the bottom. Then the water is “showered” for 1-2 weeks to remove calcium. During this process water trickles down fine mesh synthetic nets onto corrugated plastic gutters. As the water is cycled back into the shower system, calcium deposits to the gutters. The now concentrated water is heated and as the water evaporates, the resulting wet salt is placed into muslin bags and left it to dry out naturally.
moshio salt has been gaining popularity in restaurants throughout Japan and serves as an excellent example of how seaweeds can transform something so simple into something richer.
Animals fed an algae rich diet produced more nutritious milk.
You truly are what you eat, or what your food eats. A recent study in the Journal of Animal Feed Science wanted to see if feeding goats algae would affect their milk production or quality. In the study, the researchers used the marine microalga Schizochytrium limacinum because of it’s known high fatty acid content of DHA.
Forty dairy goats were tested with varying diets for 31 days, and some groups were supplemented with the algae. The researchers concluded the algae feeding had no negative effect on milk yield and milk composition. However, the microalgae inclusion considerably increased DHA concentration in milk. Additionally, the n-6/n-3 ratio was also more favorable in the microalgae supplemented groups. The 6:3 ratio was reduced from 2.3 to 1.25 indicating higher levels of omega-3’s.
While this study used microalgae, there is considerable research currently on feeding cattle seaweeds for methane reduction. An interesting additional benefit may be more nutritious milk as seaweeds are also rich in omega-3’s.
Dulse vs. nori butter
We recently had a chance to try out some seaweed butter recipes.
Typically seaweed butter recipes call for dried nori, which is expected due to the availability of dried nori in most grocery stores. We wanted to try using fresh seaweeds, nori and dulse. After nori and dulse butters were made, we used them on a variety of simple dishes to compare flavors.
Directions to make seaweed butter using fresh seaweeds.
Grab a large handful of fresh nori or dulse (~2-3 oz).
Add seaweed to a food processor with a little water and puree.
Strain pureed seaweed through a coffee filter to remove excess water.
Heat a skillet to medium-low and melt a half stick of non-salted butter (4 Tbs).
Mix in strained pureed seaweed.
Transfer mixture to a dish, cover, and refrigerate.
The seaweed butter can stay in refrigerator for up to two weeks and can now be used at any time in place of regular butter.
Now for the fun part. We used the nori and dulse butter on a a few simple dishes to assess the flavor enhancement and differences. We tried both butters on fried eggs, sauteed zucchini, sauteed mushrooms, bread, mixed veggies, and asparagus.
Dulse Butter: Dulse kept its red color when used to saute vegetables. It gave a much more umami meaty flavor to dishes compared to nori. This is to be expected as dulse contains more glutamic acid which is responsible for umami flavor. Dishes that used dulse had little to no ocean flavor. Dulse butter would be good for any dish where a more savory flavor is wanted.
Nori Butter: Nori butter became dark green when sauteed. Dishes cooked with nori had more ocean flavor than dulse, likely because nori has a higher concentration of lipids. Longer chain fatty acids, like fish oils, give a stronger ocean flavor and are good for human health. Nori butter would better complement seafood dishes like crab, oysters, and fish.
Overall the seaweed butters were well received, even by people that don’t particularity enjoy seafood. The crowd favorite was umami mushrooms, white mushrooms sauteed in dulse butter. These were very simple dishes so the differences in the butters could be detected, that being said, adding new elements such as garlic and lemon would be great things to try.
Seaweeds are one of the best things to eat to help preserve biodiversity and the planet
Last month, the United Nations released a report on biodiversity and ecosystems that found 1 million plant and animal species are currently facing extinction.
The World Wildlife Fund argues dietary monotony leads to a decline in biodiversity since many animals can’t thrive on land that has been transformed to farmlands. Did you know that 75% of the global food supply comes from just 12 plant and five animal species?
In response to this issue, the WWF published “Future 50 Foods,” a list of “foods we should eat more of because they are nutritious, have a lower impact on our planet than animal-based foods, can be affordable, accessible, and taste good.”
On this list there are two seaweed recommendations, wakame, and nori. While the authors clearly selected these on market availability, the same arguments can be made for a variety of seaweeds available by seaweed farms and local foragers.
Variety is the spice of life, but now it seems like it also might be what saves species diversity.
seaweeds to combat hypertension
On Tuesday the Central Marine Fisheries Research Institute (CMFRI) came out with a nutraceutical product, developed from seaweeds, to combat hypertension (high blood pressure).
CadalminTM AHe was developed from seaweeds, commonly available in the Indian coastal waters.
Kajal Chakraborty, the Senior Scientist at the CMFRI who developed the product said, "The extract contains 100 per cent natural marine bioactive ingredients from selected seaweeds by a patented technology, and would be made available in 400 mg capsules. This nutraceutical does not have any side effects as established by detailed preclinical trials. The institute is in the process of developing more health products from the underutilized seaweeds. Efforts are on for standardizing and promoting seaweed farming all along the Indian coasts as a livelihood option for the coastal communities. This is expected to compensate for the dip in income for the fishermen during lean seasons."
Seaweeds have been shown in other studies to reduce hypertension, just as other health foods such as fruits and vegetables. However, the researchers at CMFRI have focused on an underutilized resource that could also have strong positive economic impacts.
CHALLENGES FOR SUSTAINABLE SEAWEED AQUACULTURE DEVELOPMENT IN EUROPE
A recent report by the European Cooperation in Science and Technology (COST) titled Phycomorph European Guidelines for a Sustainable Aquaculture of Seaweeds (PEGASUS), highlights the current state of European seaweed production and pinpoints challenges for the development of this sector in the current European context. It proposes recommendations for short-term and long-term improvements at different levels of the chain.
Although this report is Eurocentric, there are many parallels with the US seaweed industry in terms of regulations, market demand, and current percent production of global production.
The authors believe that seaweed aquaculture can help to address global challenges related to nutrition, health and sustainable circular bio economy. The estimated value of the global seaweed production industry is more than ~ 8B€ (for 30Mt) and is continuing to expand. However, the European production lags behind Asian countries despite its large economy. In response, a multi-nation team of European scientists produced a 200 page report outlining how to promote seaweed aquaculture.
Here is a list of some of the highlighted hurdles and recommendations for building a stronger seaweed economy (image below).
Challenge: Food preservation to maintain consistent contents and improve organoleptic properties
Solution: Set up certification centers
Challenge: Impacts of post-harvest handling (preservation treatments) on the quality and quality stability of seaweed (nutrient content, organoleptic properties). Stabilization of seaweed biomass
Solution: Implement best practice / industrial classification codes developed in collaboration with companies and national / European authorities
Challenge: Attract consumers
Solution: Increase public awareness, create vocabulary to describe the flavor of seaweed
Fucoidan used in diet therapy for the prevention and treatment of diabetes mellitus
A new article just published in the Journal of Pharmacy and Pharmacology, reviewed the primary research surrounding fucoidan and its health benefits. Fucoidan is a complex polysaccharide found in many species of brown seaweed. It is said to be an antioxidant, antibacterial, antiviral, anticoagulant, anti-inflammatory, and antitumor. The researchers admit, “such a wide range of biological effects of fucoidan causes mistrust, therefore legitimate to ask a myth or reality.” The study focused on the antidiabetic properties of fucoidan, by reviewing preclinical studies on invitro models (on separate cell systems) and in vivo (on various laboratory animals) and the first phase of clinical trials—tolerability and safety as well as pilot studies were conducted on the second phase of clinical trials.
The review concluded that sulfated polysaccharide fucoidan promotes maintaining homeostasis of glucose due to the decrease rate of its absorption in the gut and increase in utilization of muscle fibers, which leads to the prevention of the development of glycaemia and lipedema. The positive effect fucoidan at diabetes mellitus linked to its antioxidant properties and ability to reduce manifestations of apoptosis, in particular, beta cells of pancreas, which save the ability of cells to secrete insulin. And therefore, fucoidan should be clacified as a functional food for diet therapy for the prevention and treatment of diabetes mellitus.
Fucoidan is currently available on the market as a supplement, or you could consume it as people in Japan and Korea have for centuries, by eating brown seaweeds.
TNC and Encourage Capital report on blue revolution investment
The Nature Conservancy (TNC) has changed their tune on aquaculture as of late. Realizing that aquaculture will be needed in attaining food security with an ever growing population, they have shifted their focus on sustainable aquaculture and the blue revolution.
The report titled “Towards a Blue Revolution: Catalyzing Private Investment in Sustainable Aquaculture Production Systems“ goes into great detail to summarize aquaculture markets along with their investment and economic risks and rewards. The authors claimed, “If we can shift production toward the most sustainable forms of aquaculture production, we can not only foster healthier marine ecosystems, but also a stronger global food system. “
When it comes to seaweed
The report says with seaweed aquaculture the risks are low and so is the capital needed, however, the financial gains are high with scaling (Figure below).
Core Seaweed Investment Thesis
Already profitable at smaller project sizes with significant financial upside to scaling
Proven production methods with many skilled operators and potential expansion to new species and regions
Large and diverse market opportunity for both globally
Seaweed Impact Thesis (Environmental)
Represent the clearest environmental value proposition given they: (a) possess the lowest input requirements of any aquaculture production model, and (b) can provide ecological benefits to surrounding ecosystems in the form of water filtration, nitrogen removal, and habitat provision.
Sodium alginate from Sargassum sp. used as fruit preservation coating
Sargassum covered beach
Researchers from Hasanuddin University may have found a new use for the seaweed Sargassum. Alginate, a natural sugar found in some seaweeds, can be used as an ingredient to make edible packaging or better known as an edible film or edible coating. Edible coatings have been used to protect food products while maintaining the original appearance of the product.
The researchers focused on extracting sodium-alginate from Sargassum to use as an edible coating to preserve fruit, in this case, mango. The study used increasing concentrations of Na-alginate (0-50 ppm) solutions to bathe the mango in. They found that at 20 ppm the shelf-life at room temperature was tripled to 15 days compared to the control 0 ppm solution, which only lasted 5 days (see table below).
This could be a powerful use for the tons of Sargassum washing up in various parts of the world, and aid in future food security by eliminating produce waste.
The study was published in Indonesia Chimica Acta and can be read here
The race to the methane-free cash cow
Methane is a greenhouse gas many times more potent than carbon dioxide, and livestock accounts for about 14.5% of climate-warming emissions worldwide, according to the United Nations' Intergovernmental Panel on Climate Change. For the past decade, researchers have been investigating the causes and remedies of methane produced by cattle. Between 2016 and 2018 the topic heated to a boil with the discovery that adding seaweed to cattle feed reduced methane burps, especially the red macroalga, Asparagopsis taxiformis.
The race is on!
Scientists all over the world are now intensively working on how to maximize the economic and environmental effectiveness. Researchers are pointing to the bromoform produced by Asparaopsis as the key compound that blocks the production of methane in cows, sheep, goats and other ruminant animals. By changing growing conditions, such as nitrogen and phosphorous, the bromoform concentration can be more than doubled.
Experts are currently debating in which stage to grow the seaweed. The practical considerations include not only the cost of cultivation but its carbon footprint. If growing the seaweed and shipping it to farms generates considerable amounts of greenhouse gas, the process could cancel out the benefits of reducing methane.
Growing Asparagopsis would likely require doing so in tanks of sterilized seawater to prevent contamination of the clingy plant material. That means using some form of energy to pump in air and nitrogen. The problem is it's going to be expensive. The ultimate goal is the most scalable and lowest cost method of production, and to achieve this some point to offshore farming rather than in tanks on land.
There is still some uncertainty with respect to the cattle as well. Will seaweeds reduce methane indefinitely, are there any negative effects to the animals, and will the cows voluntarily eat seaweed infused feed? To address these questions, Ermias Kebreab, an animal science professor at UC Davis, is currently conducting a 6 month feeding trial with cattle.
Many of the outstanding questions will be answered soon enough. Whether motivated by profits or global warming, the race is on to patent recipes for growing, scaling, and processing seaweed for animal feed.
seaweed pasta sauce
Chef Patrick Ho from Fortuna Hotel Hanoi shares his signature dish, seaweed pasta with scallops. What makes this dish so different is that it uses seaweed sauce instead of simply adding seaweed flakes or noodles. More and more chefs have been creating seaweed butter and sauces. The best part is, these kinds of butter and sauces are incredibly easy to make and a great way to get seaweed into your diet to reap all those health benefits.
To make seaweed sauce:
- Put the seaweed into the pot at a medium heat
- When the seaweed is becoming soggy, reduce to lower heat and add water until it boils.
- Add a little salt to taste.
To make the seaweed dish:
- Cook the pasta for 3-4 minutes in boiling water.
- Cut white radish and Seaweed Nori into small pieces.
- Fry the scallops in the oil until they are just golden brown.
- Sauté the pasta and scallops and then add the seaweed sauce.
Read full article here from vietnam news
Seaweed cookies
Kate Hamm is the pastry chef for Bao Bao and Lio resturants in Portland, Maine. She recently revealed her recipe for seaweed cookies. These aren’t your traditional sweet cookies, these are soft and savory sablé cookies (sablé is French for sandy). Once the cookie is made it can be topped by a number of items, in this case, caviar.
Ingredients
1/3 cup cake flour
2/3 cup all purpose flour
3 tbls. powdered sugar
1 stick butter
2 tbls. dried and ground seaweed (preferably dulse, wakame, nori, kombu)
Directions
Pulse flours, sugar, and powdered seaweed in food processor until well mixed. Add butter and pulse until you have a dough. Roll into a log. Wrap in plastic and refrigerate for 1 -8 hours (the longer the better).
Once the log of dough is solid, slice into coins about 1/8" thick. Brush with water and top with a flake or two of sea salt. Bake in a 350 degree oven for about 10 minutes (edges should be gold).
Once cool, top with creme fraiche, caviar or trout roe, and minced preserved lemon, or other toppings of your choice. :)
Watch the demo below
All posts are approved by Dr. Michael H. Graham: owner of Monterey Bay Seaweeds and professor of phycology at Moss Landing Marine Labs
Recent posts
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December 2020
- Dec 28, 2020 Homemade dulse-popcorn recipe Dec 28, 2020
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November 2020
- Nov 17, 2020 Watch the first California Seaweed Festival now! (Nov. 16-21, 2020) Nov 17, 2020
- Nov 13, 2020 Seaweeds could, and should, be the future of fuel Nov 13, 2020
- Nov 3, 2020 Prepare for your spring garden by adding seaweed now Nov 3, 2020
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October 2020
- Oct 28, 2020 Chef Jacob Harth demonstrates how to harvest and cook seaweeds right at the beach! Oct 28, 2020
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September 2019
- Sep 23, 2019 Don't be surprised to see more seaweed flavored snacks soon Sep 23, 2019
- Sep 16, 2019 The Dutch Weed Burger! Sep 16, 2019
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July 2019
- Jul 30, 2019 Innovator makes entire house out of Sargassum bricks Jul 30, 2019
- Jul 23, 2019 New study shows promise that Sargassum sp. improves blood biochemistry profiles Jul 23, 2019
- Jul 17, 2019 How to make your own roasted seaweed snacks. Jul 17, 2019
- Jul 11, 2019 Why do cooked seaweeds turn green? Jul 11, 2019
- Jul 1, 2019 Artisan salt makers use seaweed in Japan. Jul 1, 2019
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June 2019
- Jun 27, 2019 Animals fed an algae rich diet produced more nutritious milk. Jun 27, 2019
- Jun 24, 2019 Dulse vs. nori butter Jun 24, 2019
- Jun 17, 2019 Kampachi Farms LLC sets out to attain off shore permits for offshore seaweed Jun 17, 2019
- Jun 11, 2019 Seaweeds are one of the best things to eat to help preserve biodiversity and the planet Jun 11, 2019
- Jun 3, 2019 seaweeds to combat hypertension Jun 3, 2019
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May 2019
- May 29, 2019 CHALLENGES FOR SUSTAINABLE SEAWEED AQUACULTURE DEVELOPMENT IN EUROPE May 29, 2019
- May 24, 2019 Fucoidan used in diet therapy for the prevention and treatment of diabetes mellitus May 24, 2019
- May 21, 2019 TNC and Encourage Capital report on blue revolution investment May 21, 2019
- May 20, 2019 Sodium alginate from Sargassum sp. used as fruit preservation coating May 20, 2019
- May 17, 2019 The race to the methane-free cash cow May 17, 2019
- May 16, 2019 seaweed pasta sauce May 16, 2019
- May 15, 2019 Seaweed cookies May 15, 2019
- May 13, 2019 What will Mexico do with all that sargassum? May 13, 2019
- May 9, 2019 The man who discovered umami May 9, 2019
- May 2, 2019 why seaweed hasn't replaced kale yet May 2, 2019
- May 1, 2019 Roast Chicken With Crunchy Seaweed and Potatoes May 1, 2019
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April 2019
- Apr 30, 2019 Nori and kelp butter recipes Apr 30, 2019
- Apr 29, 2019 Seaweed sport drink pouches used at the London Marathon Apr 29, 2019
- Apr 26, 2019 soy sauce made from fermented seaweed instead of soy Apr 26, 2019
- Apr 22, 2019 French chef leads a cooking class focused on seaweed. Apr 22, 2019
- Apr 19, 2019 Apr 19, 2019
- Apr 18, 2019 Marvel's Eat the Universe: aquatic-themed sandwich with fresh seaweed Apr 18, 2019
- Apr 17, 2019 Ramen with kelp stock! Apr 17, 2019
- Apr 16, 2019 Portland chef says, "Throw some seaweed in that!" Apr 16, 2019
- Apr 15, 2019 Seaweed inspired organic sunscreen Apr 15, 2019
- Apr 12, 2019 Operation Crayweed: restoring Sydney's underwater forests. Apr 12, 2019
- Apr 10, 2019 Seaweed in your garden: a good fertilizer and potential pest control Apr 10, 2019
- Apr 9, 2019 New review published on bioactive metabolites within seaweeds Apr 9, 2019
- Apr 8, 2019 New study examines the lipid profile of the sugar kelp (Saccharina latissima) Apr 8, 2019
- Apr 5, 2019 Scientists sequence the genome of popular Japanese seaweed (Cladosiphon okamuranus) in preparation for climate change Apr 5, 2019
- Apr 3, 2019 Using macroalgae as an indicator of ocean conditions through time. Apr 3, 2019
- Apr 2, 2019 Flexible Conductors from Brown Algae for Green Electronics Apr 2, 2019
- Apr 1, 2019 "I want kelp on every table in America" Apr 1, 2019
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March 2019
- Mar 27, 2019 Old stories told by a retired priest on how to live off seaweed. Mar 27, 2019
- Mar 26, 2019 Seaweed takes the number one spot on Martha Stewart's top 5 food trends Mar 26, 2019
- Mar 25, 2019 Carrageenan extracted from red seaweeds could be used as an antifungal Mar 25, 2019
- Mar 22, 2019 Novel use of alginate from brown seaweeds transports macrophages into damaged tissues Mar 22, 2019
- Mar 20, 2019 Kelp farming is therapeutic, introducing the Salt Sisters group Mar 20, 2019
- Mar 19, 2019 New report: "Development of Offshore Seaweed Cultivation: food safety, cultivation, ecology and economy" Mar 19, 2019
- Mar 18, 2019 North America's first-ever seaweed-focused restaurant week Mar 18, 2019
- Mar 14, 2019 Seaweed Pie Recipe for Pi Day (3.14) Mar 14, 2019
- Mar 13, 2019 Seaweed Beers are Gaining in Popularity Mar 13, 2019
- Mar 11, 2019 Seaweed Farmers in Japan are Creating new Varieties to Deal with Climate Change. Mar 11, 2019
- Mar 8, 2019 Pickled Kelp Recipe Mar 8, 2019
- Mar 7, 2019 Brown Seaweeds Could be Used to Make Bioethanol Mar 7, 2019
- Mar 6, 2019 NOVAMEAT has Created Artificial Steak using Plants and Algae Mar 6, 2019
- Mar 5, 2019 The Nature Conservancy is Changing its Tune to Seaweed Aquaculture Mar 5, 2019
- Mar 4, 2019 Monterey Bay Seaweeds Featured at F3 Meeting in SF Mar 4, 2019
- Mar 1, 2019 100 year old maps help create historic digital kelp distribution Mar 1, 2019
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February 2019
- Feb 28, 2019 Canadian seaweed infused gin wins award Feb 28, 2019
- Feb 14, 2019 Happy Valentine's Day: Chocolate Truffles with Seaweed Feb 14, 2019
- Feb 12, 2019 Korean style kelp noodles Feb 12, 2019
- Feb 8, 2019 Cargill works to help make larger sustainable red seaweed market. Feb 8, 2019
- Feb 7, 2019 κ-Carrageenan Hydrogel as a Coating Material for Fertilizers Feb 7, 2019
- Feb 6, 2019 Happy seaweed day! Feb 6, 2019
- Feb 5, 2019 New report outlines seaweed market growth and hindrances. Feb 5, 2019
- Feb 4, 2019 Seaweed folklore: Predicting rain Feb 4, 2019
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January 2019
- Jan 17, 2019 Umami- What it is and how you get it from seaweed Jan 17, 2019
- Jan 15, 2019 The shellfish industry needs a kelping hand in fighting ocean acidification Jan 15, 2019
- Jan 14, 2019 Blooming 3D-jelly cakes made from seaweed sugars. Jan 14, 2019
- Jan 11, 2019 New artificial shrimp are made from algae Jan 11, 2019
- Jan 10, 2019 Extracting proteins from seaweed just got a little easier. Jan 10, 2019
- Jan 9, 2019 From the makers of the seaweed surfboard, comes Triton flip-flops: sandals made from algae! Jan 9, 2019
- Jan 8, 2019 Shrimp farming is getting a boost from incorporating seaweeds Jan 8, 2019
- Jan 7, 2019 How ocean acidification could restructure natural seaweed communities Jan 7, 2019
- Jan 4, 2019 Sodium alginate and human stem cells used to 3D-print tissues Jan 4, 2019
- Jan 3, 2019 U.S. seaweed consumption is growing about 7% a year Jan 3, 2019
- Jan 2, 2019 Chileans are shifting from seaweed gatherers to cultivators Jan 2, 2019
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December 2018
- Dec 28, 2018 New study uses matrix approach to evaluate ecosystem services by seaweeds Dec 28, 2018
- Dec 27, 2018 Carrageenan and silver to combat drug resistant bacteria Dec 27, 2018
- Dec 26, 2018 Chinese new year seaweed snack Dec 26, 2018
- Dec 20, 2018 Real kombucha is made from seaweed Dec 20, 2018
- Dec 19, 2018 Food & Wine predicts seaweed to be one of the biggest food trends of 2019! Dec 19, 2018
- Dec 18, 2018 Looking for an art and craft idea? How about seaweed holiday ornaments? Dec 18, 2018
- Dec 14, 2018 Farm bill passes that dramatically expands federal support for algae agriculture! Dec 14, 2018
- Dec 13, 2018 Climate change is raising iodine levels in seaweed. Cause for alarm? We think not. Dec 13, 2018
- Dec 10, 2018 Tanzania government backs seaweed farming Dec 10, 2018
- Dec 6, 2018 Seaweed common names: Kombu Dec 6, 2018
- Dec 5, 2018 MOROCCAN LAMB STEW WITH DULSE Dec 5, 2018
- Dec 4, 2018 Kampachi farms was awarded a $3.3 million grant to study seaweed as a source of energy and food Dec 4, 2018
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November 2018
- Nov 30, 2018 Seaweed common names: Laver Nov 30, 2018
- Nov 28, 2018 Seaweed smart material stronger than steel Nov 28, 2018
- Nov 27, 2018 Seaweed common names: Wakame Nov 27, 2018
- Nov 26, 2018 Seaweed common names: Nori Nov 26, 2018
- Nov 21, 2018 A seaweed thanksgiving: Gravy Nov 21, 2018
- Nov 19, 2018 A seaweed thanksgiving: seaweed steak sauce Nov 19, 2018
- Nov 16, 2018 Whole Foods predicts uptick in seaweed snacks in 2019. Nov 16, 2018
- Nov 15, 2018 A seaweed thanksgiving Nov 15, 2018
- Nov 13, 2018 A seaweed Thanksgiving: fried yams with dulse Nov 13, 2018
- Nov 12, 2018 The origin of the word Kelp, and how it helped win the first world war Nov 12, 2018
- Nov 9, 2018 A seaweed thanksgiving part 1: mashed potatoes Nov 9, 2018
- Nov 8, 2018 Seaweed extracts used to make clothing Nov 8, 2018
- Nov 6, 2018 Stressed out? Take a relaxing seaweed bath. Nov 6, 2018
- Nov 5, 2018 offshore vs. land-based seaweed farms, and why we went land. Nov 5, 2018
- Nov 2, 2018 Closing the nutrient loop with seaweed farming. Nov 2, 2018
- Nov 1, 2018 Seaweeds can facilitate symbiotic microbes in agriculture Nov 1, 2018
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October 2018
- Oct 30, 2018 How do farmers get giant pumpkins? With a little help from seaweed. Oct 30, 2018
- Oct 29, 2018 Seaweed Pasta Oct 29, 2018
- Oct 27, 2018 Moss Landing Marine Labs gets funding to study macroalgae in livestock feed Oct 27, 2018
- Oct 25, 2018 Robots are coming to save kelp forests from urchins Oct 25, 2018
- Oct 24, 2018 India approves 1 billion USD in aquaculture infrastructure development Oct 24, 2018
- Oct 23, 2018 Eating brown seaweed can aid in weight loss Oct 23, 2018
- Oct 22, 2018 Seaweed and cow gas Oct 22, 2018
- Oct 19, 2018 Concerned about plastic pollution? Seaweed can help. Oct 19, 2018
- Oct 18, 2018 It's national seafood month. Let's not forget seaweed. Oct 18, 2018
- Oct 17, 2018 What the heck is seaweed anyway? Oct 17, 2018
- Oct 15, 2018 Could you survive by only eating seaweed? Oct 15, 2018
- Oct 13, 2018 Replace your daily fish oil supplement with algae. Oct 13, 2018
- Oct 12, 2018 Which seaweeds are toxic? Oct 12, 2018
- Oct 11, 2018 Can seaweed combat climate change? Oct 11, 2018
- Oct 9, 2018 Is seaweed the new superfood? Oct 9, 2018
- Oct 8, 2018 The Russians are investing in aquaculture while the USA is standing by Oct 8, 2018
- Oct 7, 2018 Of Carrageenan and Health Oct 7, 2018
- Oct 4, 2018 Our dulse is being served in the #1 restaurant in the world- Eleven Madison Park. Oct 4, 2018
- Oct 3, 2018 What makes the red abalone red? Oct 3, 2018
- Oct 2, 2018 Do you have a question about seaweed, do you ask a phycologist or an algologist? Oct 2, 2018
- Oct 1, 2018 AlgaeBase: One of the best algae resources available! Oct 1, 2018
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September 2018
- Sep 27, 2018 How will we feed 9.6 billion people in 2050? The solution is within the ocean Sep 27, 2018
- Sep 26, 2018 Otters and urchins and kelp ... oh my! Does your kelp forest require otters? Maybe not. Sep 26, 2018
- Sep 19, 2018 Hello World! Sep 19, 2018
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