Researcher Chris Langdon and dulse seaweed. Photo: Stephen Ward
Alga flavored with bacon. As hard as it is to believe, it’s true. Well, according to researchers at Oregon State University.
Three things I never imagined in the same sentence. Seaweed, bacon and healthy.
The discovery is part of research involving the algae called CANDY (Palmaria sp.) which grows naturally on the northern coasts of the Pacific and Atlantic Oceans, has a reddish-translucent color. It is sold as a dietary supplement because it is rich in minerals and protein in Europe.
The researchers developed a new variety of this seaweed that, when cooked/fried, tastes like bacon. Its primary purpose was not this, but to be a food source for abalone (a type of mollusk) to grow faster.
The appearance doesn’t change much from the original, it still resembles a translucent red lettuce, it is a source of minerals, vitamins and antioxidants (which doesn’t mean much). And about 16% protein by dry weight. As or more nutritious than kale (a leafy vegetable that became fashionable in the USA).
Dulse and rice crispies. | Photo: Stephen Ward
Now we just have to wait for there to actually be considerable production so that more people can try it (read me), as there is no significant trade in it yet. After all, it is a new variety and, of course, patented by the research group.
But everything looks promising, as they have already received permission from the state agriculture department to explore the algae. And chef researcher (Jason Ball, former Nordic Food Laboratory at the University of Copenhagen) to help improve the use of local products in gastronomy.
Chef-Researcher Jason Ball | Photo: Stephen Ward
Oh, Science! No wonder we like you so much! Even more so when you mix food together.
