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Seaweed Burger

Marine algae for Asian palates

Seaweed Burger thanks to Barry McCartney

Seaweeds are found throughout the world’s oceans and seas and none is known to be poisonous. Many are good to eat and are considered a great delicacy in many Asian countries. Seaweeds are used in many maritime regions for industrial applications and as a fertiliser. The major direct use of these plants as food is in Japan, China and Korea, and in the Indian Ocean where seaweed cultivation has become a major coastal industry. The main food species grown by aquaculture in these countries are Nori or Zicai (Porphyra, a red alga), Kombu, Kunbu or Haidai (Laminaria or Saccharina: brown algae) and Wakame (Undaria, also a brown alga).

Industrial utilisation of seaweed is mostly centred on the extraction of phycocolloids (marine hydrocolloids), and, to a much lesser extent, fine biochemicals. Fermentation and pyrolysis, and the use of seaweed as biofuels are not an option on an industrial scale at present, but are possible options for the future, particularly as conventional fossil fuels run out. Seaweeds are being used in cosmetics, and as organic fertilisers. They have the potential to be much more widely used as a source of long- and short-chained biochemicals with medicinal and industrial uses. Marine algae may also be used as energy-collectors and potentially useful substances may be extracted by fermentation and pyrolysis. Seaweed extracts appear in the oddest of places - you most likely have eaten some sort of seaweed extract in the last 24 hours as many processed foods such as yoghurt, health drinks, chocolate milk, and even the highest-quality German beers contain seaweed polysaccharides such as agars, carrageenans and alginates. Seaweed baths have been popular in Ireland and Britain since Edwardian times, and seaweed wraps and treatments have become more poular in the last few years.

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