FOOD FROM THE OCEAN

THERE’S MUCH MORE TO SEAWEED THAN SUSHI. THIS MARINE ALGAE IS BRIMMING WITH NUTRIENTS AND ITS UNIQUE FLAVOUR BRINGS A TASTE OF THE SEA TO YOUR PLATE

Words: REBECCA FRANK

Eating seaweed is not a new thing. Thought to have been introduced to the UK by the Vikings, it was, and still is for many coastal communities, a natural resource easily harvested and eaten fresh, or stored dried for harsher times. Seaweed still plays a much more significant role in daily diets in Asia than in the West, with China, Korea and Japan being the biggest consumers. However, there are more than 600 varieties in UK waters and most seaweed on sale in shops here is harvested from the Atlantic. Gathered responsibly and by hand, it’s a sustainable plant rich in many vital nutrients, from iodine to B vitamins, calcium and iron, and it makes a healthier alternative to salt. For many of us, eating seaweed begins and ends with the nori…

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The Simple Things (Digital) - 1 Issue, August 2016 - Issue 50

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