Seaweed and microalgae: species, nutrients, culinary uses

Imagine superfoods that have been present in the oceans for billions of years, but have only recently been rediscovered for their flavor and culinary assetsSeaweed and freshwater microalgae, these plants, are increasingly making their way into our plates and also into our beauty routines in do-it-yourself mode. And to top it all off, seaweed is carbon sinks that store CO2 "and therefore have" a very positive environmental impact !So many advantages !

Indeed, the trend towards increasingly plant-based diets offers seaweed a prominent place in the evolution of our eating habits and awareness of our ecological responsibility in our food choices. They have already garnered significant attention in French gastronomy, particularly among famous Michelin-starred chefsJulien Lemarié, Xavier Taffart, Mathieu Guibert, Mathieu Kergoulay...Days for their environmental impact. This societal shift is particularly relevant in the current context of reducing the consumption of animal proteins, which have been criticized for their environmental impact. last yearfor their damage to health and the environment, particularly because they are consumed in excessive quantities.

Algae stand out as an option of high taste quality., as the Asians have understood for centuries. They must cultivate them because they consume large quantities. The average annual consumption of seaweed in Japan is equivalent to the average annual consumption of green salad in France., The potential for integrating algae into our diet is immense. My ambition is to instill in you the desire to incorporate algae into your daily meals, a little, a lot, passionately, madly, for the genuine taste pleasure they provide.

We want to share our passion for these incredible foods of the future with you. We have already published two books on algae.Seaweed in everyday life" and "Cooking with seaweed", we ship them""to the four corners of France every month, and I have been consuming it daily for over 20 years.".

In France, we have the luxury that many countries envy of being able to consume them wild., harvested from the sea or the intertidal zones, at low tide as you can see in this video we made in Roscoff, a prominent French location for seaweed harvesting:

To understand this wave of plant-based and marine products that is sweeping over our dietary and cosmetic habits, I suggest we first explore the differences between algae and microalgae, their composition. We will finally see their culinary and cosmetic uses.

The history of algae in human nutrition is a fascinating journey that spans across different cultures and centuries. Algae have been consumed by humans for thousands of years, particularly in coastal regions where they are readily available. In East Asia, especially in countries like Japan, China, and Korea, algae have been a staple in the diet for centuries. Seaweeds such as nori, kombu, and wakame are commonly used in various dishes, including sushi, soups, and salads. These cultures have long recognized the nutritional benefits of algae, which are rich in vitamins, minerals, and proteins. In Europe, the use of algae in food has been less prevalent historically, but there are records of coastal communities consuming seaweed. For example, in Ireland and Scotland, seaweed like dulse and carrageen moss have been traditionally used in soups and broths. In recent years, there has been a growing interest in algae as a sustainable and nutritious food source worldwide. Algae are now being incorporated into a variety of modern food products, from snacks and supplements to innovative culinary dishes. This resurgence is driven by the recognition of algae's potential to contribute to food security and environmental sustainability. Overall, the history of algae in human nutrition reflects a rich tradition of utilizing natural resources to enhance diet and health, a practice that continues to evolve and expand in contemporary times.? [1] [2]

My research leads me to present to you a noteworthy and anecdotal historical consideration that is rarely mentioned in literature outside of research, that of the theory of " the kelp highway ", which was proposed to explain the pathways of human migration along the kelp-rich coasts, a type of brown macroalgae, from Asia to North America and then to South America. This kelp highway theory provides a new perspective on prehistoric human migrations along the Pacific coasts and, as the saying goes, "puts the church back in the center of the village" regarding the importance of algae in human evolution, moving them beyond their decorative role on fishmongers' stalls.

According to this thesis, The dense kelp forests of the seas would have played a crucial role in providing food, shelter, and resources for navigation and fishing to prehistoric migrating populations. This coastal migration proposes an alternative migration route to the traditionally considered land route via the Bering Strait land bridge, which is the most commonly presented hypothesis. Tom Dillehay, a renowned anthropologist and archaeologist from Vanderbilt University, discovered traces of human presence dating back to approximately - 18,500 years, making it one of the oldest sites on the American continent. DNA analyses have revealed the presence of algae remnants in fossilized human excrement and on tools., suggesting a dietary use of seaweed by the inhabitants of this area. These elements indicate that marine resources, and particularly seaweed, constituted a significant part of the diet of the early peoples of the Americas and very likely actively contributed to the peopling of the American continent.

Positive impact of algae as carbon sinks [3] [4] [5]

Photosynthesis and carbon sequestration

Algae, through the process of photosynthesis, absorbent the carbon dioxide (CO2) present in the atmosphere or dissolved in the oceans. This CO2 is converted into organic biomass, helping to reduce atmospheric CO2 concentrations, one of the main greenhouse gases.

Export of trapped CO2 to the ocean floor

A portion of the biomass produced by algae, particularly in large expanses of algae such as kelp forests and phytoplankton blooms, is transported to the ocean floor when these organisms die. This process helps sequester carbon for extended periods.

Oxygen production

In addition to sequestering carbon, algae release a significant amount of oxygen into the atmosphere through photosynthesis, contributing to the support of marine and terrestrial life.

What are seaweeds and what are microalgae?

Let's now look at the differences between the various types of algae. Seaweed, also known as macroalgae, are marine plant organisms that thrive in coastal areas. These species of algae, with their varied shapes and sizes, are easily visible to the naked eye and can be harvested in their natural state, particularly in Europe. The three European countries that harvest the most are Norway, France, and Ireland. They are used in various economic sectors and an entire product rangevery different: human nutrition, development of cosmetics, manufacturing of pharmaceutical productsfertilizers...etc.

Microalgae, on the other hand, are microscopic organisms that, unlike macroalgae, are not visible to the naked eye. This group also includes cyanobacteria, such as spirulina, which are most often cultivated in freshwaterunsalted, often controlled, such as basins, bioreactors, or on a lake, as is the case for Klamath algae. Microalgae can be used as dietary supplements or as ingredients in the food industry. Did you know that spirulina, for example, is a very common food coloring for candies (thanks to phycocyanin, a blue pigment) ?

Difference between seaweed and microalgae

The major distinction between seaweed and microalgae lies in their size: Macroalgae are multicellular organisms visible to the naked eye., while Microalgae are microscopic unicellular organisms. which float freely like phytoplankton or attach to substrates. Macroalgae have a thallus that allows them to anchor to the seabed, whereas microalgae, being smaller and lighter, are generally suspended in the water.

Furthermore, macroalgae are classified into green algaegreen, red, and brown, depending on their characteristic pigments: chlorophyll, phycoerythrin, and fucoxanthin, respectively. In contrast, microalgae can exhibit a wider range of colors, from blue to green, depending on their own pigment composition.

Main algae"Seafood"

Among the species ofedible seaweedAmong the most well-known, here are those that are authorized for consumption in Europe. It should be noted that there are many other edible algae, less common than those described below, but they are not marketed because they have not undergone the European approval process.

• Wakame This algae is a basic ingredient indispensable in Asian cuisine. It is the only one to be partially cultivated in France (all the others are harvested wild).
• Nori : Famous because it is often used to wrap sushi or maki. It is the one most frequently mentioned by the general public.
• Dulse : An alga from red color valued for its taste. A common ingredient in seaweed tartare.
• Kombu Traditionally used as a flavor enhancer, in cooking this seaweed reduces the cooking time of legumes by half.
• Sea bean This algae in bean-shaped is known for its unique texture. Sea beans are the first algae I recommend introducing fresh; they are the simplest and most fun.
• Sea lettuce This green algae It gets its name from its shape, which resembles that of lettuce. It is airy, delicate, and fragile. It is a common ingredient for making seaweed tartare.
• Agar-agar An algae that is frequently used in raw food diets and vegan baking as a natural gelling agent (as opposed to gelatin derived from pig skin, the most common industrial gelling agent in thehuman nutrition

The brown algaesuch as wakame, kombu, or sea beans, are particularly appreciated in cooking.

Main species of microalgae

In the field of microalgae, the most famous ones, primarily used as dietary supplement are:

• Spirulina This cyanobacterium is consumed as a dietary supplement.
• Chlorella : A green freshwater microalga whose color comes from chlorophyll.
• Klamath Algae This blue-green microalga comes from Klamath Lake in Oregon.

Spirulina comes from warm regions such as Africa or Asia, while chlorella is more often associated with Japan and Taiwan in terms of its origin. Today, both of these algae are cultivated all over the planet. Klamath, on the other hand, comes from a unique site in Oregon, USA.

Composition of seaweed and microalgae

Seaweed and microalgae come in many species.

They mostly bring variety and marine flavors to the plate; their composition varies greatly from one species to another..

Moreover, algae stand out as being a sustainable alternative to animal proteins, with a nutritional composition that varies by species.

Minerals and trace elements

Marine algae contain iodine and various minerals; their content varies greatly from one species to another (see the iodine guidelines below).

Here is a video dedicated to seawater:

Vitamin B12

Seaweed contains vitamin B12 in forms whose bioavailability for humans has not been established.

Culinary uses of seaweed and microalgae

We have seen that seaweed and microalgae are becoming increasingly popular in our diets, offering a wealth of flavors and a diversity of uses in cooking.

Modern preparation methods have expanded the range of uses, including dried seaweed for making sushi with nori, enriching miso soups with wakame, or enhancing the flavor of various dishes as condiments such as seaweed tartare, which I recommend you have as a universal condiment in your refrigerator.

Use of Seaweed in Traditional Asian Cuisine

For centuries, traditional Japanese cuisine has incorporated seaweed into its recipes. They are found daily in Japanese cuisine, in salads, soups or broths. They are found in Japan and other Southeast Asian countries in various forms. multiple forms, in salads, integrated into sauces, tarts, broths, soups, or as a side dish to many other dishes. A very common base broth is Dashi, prepared with Kombu seaweed and bonito flakes, and it serves as a culinary foundation for a multitude of Japanese dishes.

Preparation and incorporation of seaweed in dishes

Algae are ideally incorporated into a vegetarian diet, often consumed raw to preserve all their nutrients. This is how I recommend you start consuming them. To integrate them into your cooking, I suggest starting with dehydrated algae in the form of flakes, and algae in the form of sheets, to gradually transition to other forms. fresh seaweed

Low-temperature dehydrated seaweed flakes, such as the dulse, sea lettuce mix can be stored for several months/years away from light and heat. As for the fresh seaweedYes, they can be stored for 6 months in the refrigerator. Before use, the fresh seaweedThey will be desalted and drained, then incorporated into various preparations, offering a multitude of culinary possibilities in both savory and sweet recipes. You can also use fresh seaweed to create your own homemade seaweed tartare, which you won't be able to do without !

Cosmetic uses of seaweed and microalgae

Seaweed and cosmetics

Seaweed is used in many cosmetic products, for skin and hair care.

Kelp and fucus are commonly used in skin and hair care.
You will find cosmetic preparation tips in our book "Seaweed in Everyday Life".

What are the seaweeds that can be found in France?

Kombu

Kombu, known as the queen of seaweed, plays an essential role in Asian cuisine, particularly in Japan. This brown seaweed primarily grows in the cold waters of Northern Asia and the North Atlantic, forming vast underwater forests that serve as vital habitats for many marine species. Traditionally harvested by hand, kombu is famous for its wavy fronds that can reach several meters in length.

In terms of nutrition, it is particularly concentrated in iodine (see the guidelines below) and contains alginate and fucoidan, polysaccharides. In culinary terms, kombu adds flavor to broths such as dashi and reduces the cooking time of legumes. It is often consumed in the form of dietary supplements

Nori

Nori is a type of seaweed often mentioned when discussing edible seaweeds. There are different species of nori, with the most common one in Europe being Porphyra Umbilicalis. Very popular, theNori seaweed is ideal for starting out in seaweed cuisine., just like sea beans. Nori sheets can easily be found in stores, even if they are not dehydrated at low temperatures, as recommended. These sheets are perfect for making sushi or maki., in a plant-based and raw version, with nori leaves dehydrated at a low temperature.

. It grows on the rocks of the intertidal zones of cold seas, exposed to the air at low tide and submerged at high tide. It is harvested year-round, with a peak between November and February. Although widely cultivated in Asia, this seaweed is wild in France.

Dulse

Dulse, also known by its scientific name Palmaria palmata, is a red algae prized for its unique qualities. Native to the coasts of the North Atlantic, it thrives in cold, nutrient-rich waters, primarily in the Roscoff region where it clings to rocks. Dulse is harvested manually during low tide at spring tides. This algae is characterized by its thalli, which can reach up to 50 cm in length, with a color ranging from purple to dark red, and it has a tender and slightly crunchy texture.

Its culinary qualities, dulse is appreciated for its unique, slightly smoky flavor and iodine-rich, with a hint of hazelnut. This makes it particularly appealing in raw vegan dishes. It can be used fresh, as is, or in flake form to enhance various dishes. For example, when incorporated into broths, it adds depth of flavor and a delicate iodine touch. Dulse is also often used as a main ingredient in seaweed tartares, a condiment that allows for easy and regular consumption of seaweed in daily meals.

Sea lettuce

Sea lettuce is a marine algae that, despite its green color, has nothing to do with the tides ofgreen algaerelated to pollution. Cultivated in oxygenated and nutrient-rich waters, it is hand-harvested in intertidal zones. Visually, sea lettuce is recognizable by its light texture and large green leaves, which can extend up to 30 cm. This algae is also known as Ulva lactuca.

In cooking, this seaweed offers a fresh and subtly salty flavor. It can be used fresh in salads for a refined marine note, or dried as a condiment to add an iodized dimension to your dishes. Sea lettuce is often paired with dulse to prepare seaweed tartares, providing a unique visual contrast.

Wakame

Wakame, a brown seaweed widely used in Japanese cuisine, deserves to be better known in Europe. It has a pleasant texture. Wakame grows in shallow waters, clinging to rocks in nutrient-rich areas.

In France, it is found both harvested in the wild and cultivated, and it could potentially meet market needs in the medium term. Wakame is characterized by its long, undulating fronds of a green-brown hue, firmly anchored to rocks by robust holdfasts.

This brown algae contains fucoidan, a sulfated polysaccharide unique to brown algae. In the kitchen, wakame can be used in various ways. Fresh, it adds a refreshing marine touch to salads. Rehydrated, it regains a tender texture, ideal for enriching salads and cold dishes. It is also an essential ingredient in soups, with its characteristic umami flavor, such as the famous Japanese miso soup.

Sea beans or sea spaghetti

This is the easiest seaweed to incorporate into cooking; it can simply be added to many dishes as is, without any preparation. This brown seaweed, Himanthalia elongata, is distinguished by its long shoots that resemble spaghetti or beans. It is found in marine areas where the water circulates abundantly and where the waves are moderate to strong. Sea spaghetti thrives easily and is harvested throughout the year. Morphologically, sea spaghetti stands out with its elongated shoots that can reach up to 2 meters.

In terms of composition, sea bean is particularly rich in iodine (see the iodine guidelines below) and contains fucoxanthin, a pigment of brown algae. In culinary terms, sea beans are appreciated for their unique texture and delicately salty flavor.. Whether consumed raw and desalted or in the form of low-temperature dehydrated flakes, it integrates perfectly into a multitude of dishes, notably enriching salads with an iodized touch and broths with a unique flavor. After nori, it is the second most widely offered seaweed. Its milder taste compared to its counterparts and its original form make it a particularly easy seaweed to incorporate into cooking.

Microalgae

Klamath algae [6] [7] [8]

Origin

I have chosen to first talk to you about the queen of microalgae, the most unknown and the most incredible: Klamath algae. The blue-green microalga called Klamath, scientifically known as Aphanizomenon flos-aquae (AFA), originates from Klamath Lake in Oregon, USA. Thanks to the unique geography of this region, as well as the particular climate enriched by the waters of the surrounding extinct volcanoes, Klamath thrives wildly in Klamath Lake, nourished by volcanic waters.



It is harvested mainly during the summer flowering periods, unpredictably, directly from the lake.
We were able to participate in a harvest in Oregon, during one of the annual blooms:

About Klamath

Despite its natural origin and lack of cultivation, Klamath algae still benefit from few specific scientific studies today, unlike chlorella and spirulina, which are more popular. It is harvested exclusively from Klamath Lake in Oregon, USA. Klamath has been the subject of a few studies; this work does not allow a health effect to be attributed to it. The most recommended form for optimal use is fresh and frozen Klamath, available in Europe.

Spirulina [9] [10] [11] [12]

Origin of spirulina

"La" spirulina, a blue-green microalga belonging to the cyanobacteria family, has a fascinating history. It is recognized as one of the oldest organisms on Earth, playing a crucial role in the oxygenation of our atmosphere for about 3.5 billion years. Once consumed in the form of dried cakes called "dihé" by indigenous populations around Lake Chad, Spirulina was rediscovered in 1964 by a French ethnological team, marking the beginning of its worldwide recognition as a superfood. Thanks to its ecological cultivation, spirulina has been valued since the 1970s as a sustainable solution for communities in developing countries.

In France, the CFPPA of Hyères is an institution that stands out for its renowned training programs on spirulina cultivation. Recognized by the state for over twenty years, these programs offer three distinct courses: initiation, advanced training, and humanitarian application of spirulina. This initiative reflects France's commitment to promoting this microalga as a sustainable nutritional resource. It is worth noting that this training, accessible to the public in France, is unique in its kind worldwide.

What is spirulina?

Spirulina is a cyanobacterium consumed as a dietary supplement. It naturally contains phycocyanin, a blue pigment, and chlorophyll, a green pigment.

Chlorella [13] [14] [15] [16] [17]

Origin of chlorella

Chlorella, a unicellular freshwater microalga, is a living remnant of the earliest forms of life on Earth. Discovered at the end of the 19th century by the Dutch botanist M. W. Beijerinck (1851-1931), it has the unique ability to develop autonomously in water through photosynthesis. Historically, Chlorella has played a crucial role in transforming the primitive Earth's atmosphere, significantly contributing to oxygen production and thus enabling the emergence of life as we know it today.

What is chlorella?

Chlorella is a microalga that contains chlorophyll. This green pigment is essential for performing photosynthesis in plants, allowing the plant to capture sunlight and produce energy.

It is important to emphasize that chlorella should be used with caution and under the supervision of a healthcare professional, particularly to assess the appropriate dosage and duration of use for each individual situation, especially if medications are being taken, as chlorella can interact with them.

Two seaweed-based recipes for beginners

Here are two basic recipes that we make every month, I have been doing so for 25 years, which will allow you to easily add seaweed to your table without disrupting your eating habits. These recipes will also delight your guests, friends, or family if you decide to share your discoveries with them. The tartare is an essential condiment, and you can dedicate a special place for it in your refrigerator !

Fresh seaweed tartare with capers and dill by Eric

Ingredients:

- 150 g of organic dulse seaweed
- 150 g of organic sea lettuce seaweed
- the juice of 1 fresh lemon
- 1 shallot or 1 small onion
- 2 cloves of garlic
- 5 pickles
- 1 jar of capers
- a bunch of dill if you have it (otherwise, you can easily find it frozen)
- 1 glass of olive oil

Preparation of the recipe:

Rinse the seaweed at least three times separately; there is often some left sel.Egouttez-les "well, by pressing them in your hands. Place in the mixer bowl the shallot, the garlic cloves (from which you will have previously removed the central germ), the pickles, and" mixez.Rajoutez The algae, the lemon juice, ...and half a glass of olive oil and blend again. But not for too long, so it doesn't turn into a puree either... Check the seasoning and texture, and add a bit of pepper if needed, and the rest of the oil if it seems too dry. It keeps very well in the fridge for at least a week, so don't make too much at once! The best way to serve tartare is with avocado as a garnish!

Vegan raw makis

A vegan raw maki roll is a cylindrical preparation made by rolling ingredients inside a sheet of nori seaweed sealed with a bit of water. They resemble the nori rolls from Japanese restaurants where they are frequently offered.

Use of raw vegan makis:

• They make for an easy-to-prepare meal and allow for the consumption of a wide variety of vegetables, including sprouted seeds.

• It is a festive dish that is always very appreciated and visually appealing: cut the roll into 6 to 8 slices to give it the appearance of sushi.

• Allows you to make small appetizers: place a thin line of vegetable pâté inside, roll, slice, and dehydrate.

Basic Recipe

1 sheet of low-temperature dehydrated nori
1 cup of nut/seed vegetable pâté or 3 slices of avocado or 1 cup of marinated salad
1 cup of finely grated vegetables
1 shallot or 1 asparagus
2 sticks of red bell pepper / cucumber / carrot
½ cup of sprouted seeds
Here are some suggestions for other possible ingredients: young shoots, carrot, radish, pickle, celery, in short, any vegetable in sticks. Serve the nori rolls with your favorite sauce, for example, a sesame/ginger dipping sauce (sesame oil, garlic, ginger)., lemon juice, Tamari or Shoyu.

Technique for Vegan Raw Makis

1. A small bamboo sushi mat is very practical, although not essential. Place the sushi mat on a flat surface. Align the edge of a nori sheet with the edge of the sushi mat closest to you. You will roll the sushi starting from this edge.
   
   
2. All the ingredients will be placed on the nori sheet in a horizontal line so that if you cut the roll at any point, you will get an identical slice section. Start with the wet ingredients (pâté, avocado, marinated salad) and position a line of this ingredient along the sheet.
   
   
3. Next, place the other ingredients you wish to include, always in a line along your sheet.
   
   
4. Get ready to roll! Use your fingers to moisten the edge of the sheet farthest from you with pure water. This will help seal the roll once you have finished rolling. The first turn of the roll is the most delicate part of the process. Lift the sushi mat with the nori sheet and the first rows of ingredients, and bring the whole set over the last rows of ingredients while keeping everything tight to complete the first turn.
   
   
5. At this point, release the mat, pull it forward while rolling the end of the nori sheet. When you lift the mat, make sure the sheet is tightly secured underneath so that you can finish the rolling.
   
   
6. Let the roll rest for at least 5 to 10 minutes before cutting it. This will soften the nori sheet a bit and make it easier and cleaner to cut.
   
   
7. Preferably cut with a ceramic knife and serve !

Iodine and thyroid precautions: what to know before eating seaweed every day

This is the question I get asked most often: Eric, can I eat seaweed every day without risk to my thyroid? The answer is yes, in reasonable proportions. But there are nuances worth knowing, especially for people with a thyroid condition. Here is the summary, based on the recommendations of ANSES (opinion 2017-SA-0086) and EFSA.

Safe daily dosage (in grams per day)

The WHO recommends 150 µg of iodine per day for a healthy adult. The upper safety limit (UL) set by EFSA is 600 µg/day. As a guide:

• Dried wakame: about 60 µg of iodine per gram. Consuming 2 to 3g per day remains safe.
• Dried nori (sushi sheets): about 30 µg of iodine per gram. One whole sheet (~3g) provides ~90 µg.
• Dried dulse: about 70 µg of iodine per gram. 1 to 2g per day is enough.
• Dried kombu: careful, this is the most iodine-rich seaweed: 1,500 to 2,500 µg per gram. Just a knife-tip's worth in a broth already exceeds the daily intake. Use it as an occasional flavour enhancer, not for daily consumption.

A simple rule to remember: start with 2 to 3g of dried seaweed per day, varying the species. No kombu on a daily basis. And adjust according to your thyroid profile.

Hyperthyroidism, hypothyroidism and Hashimoto's disease: adapting sensibly

For people with hyperthyroidism or Graves' disease, iodine intake should remain limited. Medical advice is essential before consuming seaweed regularly.

For Hashimoto's disease (autoimmune thyroiditis), the topic is more complex. Some studies suggest that excess iodine can worsen the autoimmune process. The reasonable position: less than 50 µg of additional iodine per day, always with medical follow-up and regular TSH testing. Our article on hypothyroidism, diet and seaweed goes into the details.

For people with simple hypothyroidism on levothyroxine treatment: consuming seaweed is possible, provided you respect a gap of at least 2 to 3 hours between taking the medication and eating seaweed (absorption interaction). Here too, medical follow-up is recommended. Wakame is the seaweed whose iodine content is easiest to manage day to day, according to the guidelines above.

Pregnancy, breastfeeding, children: specific recommendations

During pregnancy and breastfeeding, iodine needs increase to 250 µg/day according to the WHO. Seaweed can contribute to this intake. But the upper limit (600 µg/day) must be strictly respected, so avoid kombu and favour wakame, nori and dulse in moderate amounts (1 to 2g per day).

For children under 3: no iodine-rich seaweed as a routine, except on medical advice. The immature thyroid system is more sensitive to variations in iodine. From age 3, introduce it gradually in small amounts (nori or wakame flakes on pasta, for example).

One last precaution: always favour organic, French seaweed (Brittany, Iroise Sea) to limit the risk of contamination by heavy metals (cadmium, arsenic, mercury). This is what we have always done at Biovie, since 2007. Our fresh seaweed from Brittany is harvested under the strict regulation of the CRPMEM.

Addendum regulation and sea harvesting

Current regulations

This question is rarely addressed, but it often comes up nonetheless. The harvesting of seaweed in France, particularly in Brittany where 90% of the French production is collected, is subject to regulations that ensure the sustainability of this resource. The country follows the European organic regulation 710/2009 and regulation (EU) 2018/848, which impose high standards for the organic certification of algae.

These very strict regulations focus on water quality and harvesting practices, clearly distinguishing between the harvesting and cultivation of algae. Water quality is essential, and organic harvesting is only permitted in areas with water in very good ecological condition (category A or B).

The National Institute of Origin and Quality (INAO) is responsible for the enforcement of these rules in France. Harvesting is subject to time restrictions (from sunrise to sunset) and specific conditions depending on the species of algae.

The issue of heavy metals

The potential presence of heavy metals in seaweed has been the subject of numerous studies conducted in Brittany, which have shown that the traditionally used harvesting environments, such as in Roscoff, as well as the quantities of heavy metals present in the seaweed, are too low to pose a danger.

The waters of Brittany, where our organic seaweeds are harvested, are considered very healthy. and do not present a significant risk of heavy metal pollution. French and European regulations strictly govern the harvesting and commercialization of seaweed to ensure product quality and the preservation of marine ecosystems. Monitoring water quality and adhering to good harvesting practices are essential for maintaining the sustainability of this resource. Roscoff, where the organic seaweed we market is harvested, is home to an Ifremer station, various marine thalassotherapy centers, and the region benefits from UNESCO classification.

If we put algae into perspective with other living beings from the marine environment, it is important to know that Algae grow through osmosis and therefore only reflect the potential pollution level of their environment without concentrating it, unlike shellfish which filter and fish. which bioaccumulate along the food chain.

The seashells

Certain shellfish are recognized as effective bioindicators for assessing the quality of the marine environment. Among them, oysters (notably the Pacific oyster Crassostrea gigas) and mussels (Mytilus edulis) are frequently used in environmental monitoring studies. These species accumulate heavy metals and other pollutants, thereby reflecting the contamination levels of their habitat. Their use helps researchers and monitoring organizations evaluate the impact of human activities on marine ecosystems.

The big fish

Many persistent organic pollutants (POPs), such as PCBs and DDT, as well as many heavy metals in organic forms, such as methylmercury, are liposoluble. This means that they can accumulate in the fatty tissues of fish. and persist in the environment, leading to bioaccumulation and biomagnification along the food chain. This fat-soluble property contributes to the persistence and toxicity of these substances for marine fish and the humans who consume them.

Schematically, a large fish must consume approximately ten kilograms of living matter to produce one kilogram of its own flesh. If this matter contains heavy metals, the concentration of these fat-soluble substances in the fish increases significantly at each level of the food chain. food chain. . Large marine predators at the top of the food chain, such as tuna and swordfish, can exhibit higher levels of heavy metals compared to smaller fish like mackerel or sardines.. An emblematic anecdote illustrating this point is revealed by Otto Brockway and Ludo Brockway, the directors of the documentary film "Eating Our Way to Extinction," where the world-renowned coach Anthony Robbins reveals that he was poisoned by mercury from eating large fish such as tuna and swordfish., to the point that he collapsed on stage and believed it was a deliberate and malicious poisoning to eliminate him. This passage is available for free access here:

It's up to you: seaweed in your kitchen !

We have seen that seaweed and microalgae have a positive impact on the environment as they act as CO2 sinks.

From a culinary perspective, seaweed brings a unique and exotic flavor to dishes and can be used in a variety of recipes: from salads to vegan sushi, soups, and a multitude of other dishes.

In cosmetics, seaweed and microalgae are used in many skin and hair care products.

So, why not dive right into the world of algae and discover all the flavors they have to offer ?

References in order of appearance of the paragraphs:

History:

[1], T.D., et al. (2008). "Monte Verde: Seaweed, Food, Medicine, and the Peopling of South America." Science, 320(5877), 784-786.
[2] Erlandson, J.M., et al. (2007). "The Kelp Highway Hypothesis: Marine Ecology, the Coastal Migration Theory, and the Peopling of the Americas." The Journal of Island and Coastal Archaeology, 2(2), 161-174.

CO2 capture / carbon sink function:

[3] Munoz, R., Guieysse, B., Algal CO2 capture for carbon capture and storage integration: an in-depth exploration of future scenarios. Energy Environ. Sci. 6, 2726–2738 (2013).
[4] Davis, R., Aden, A., Pienkos, P.T., Techno-economic analysis of autotrophic microalgae for fuel production. Appl. Energy 88, 3524–3531 (2011).
[5] Beer, T., Hebb, A., High-rate algal pond scrubbing of CO2 from flue gas for producing biodiesel. Environ. Sci. Technol. 42, 9495–9500 (2008).

Klamath:

Spirulina:

Chlorella:

[13] Sure, S.S., et al. (2007). "The Chlorella Genome Reveals the Evolution of Photosynthesis and Aerobic Metabolism." Genome Research.


[16] Watanabe, F., Yabuta, Y., Bito, T., & Teng, F. (2014). "Vitamin B12-containing plant food sources for vegetarians." Nutrients, 6(5), 1861-1873.
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