What is Ireland’s next big food trend?

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Well, it’s slimy, brownish and you’re probably more used to seeing it covered in sand, because humble seaweed is rapidly blossoming into one of the country’s hottest cash crops. This boom is fuelled not only by its use as, well, fuel but by Ireland waking up to the global passion for sea vegetables as an ecologically friendly and supremely tasty alternative to conventional greenery. So, how can you profit from the edible seaweed revolution?

Why should I eat seaweed?

Seaweed is tasty and nutritious. Naturally high in a range of nutrients including iron and magnesium, most seaweeds are low in calories and high in dietary benefits. Sea kelp, which is a rapidly expanding Irish market, is particularly high in calcium and has also been linked with weight loss and digestive benefits due to its significant fibre and iodine content. Another theory is that regular seaweed consumption contributes to Japan’s high average life expectancy!

Sea vegetables are also much more environmentally sustainable than many land-based equivalents, as edible seaweed does not drain limited fresh water resources in the same way, does not damage soil and is less intrusive than many forms of conventional agribusiness. As the Irish Sea food Development Agency highlighted, oceans cover 70% of the earth but currently only contribute 1.5% of our food!

What does seaweed taste like?

Most seaweeds have a salty flavour and can also offer hints of shellfish or a deeper, nutty taste depending on the variety. With dozens of types of edible seaweed growing in Ireland’s waters, however, there are a range of subtle and individual flavours which you could incorporate into your menu.

For example, Dulse is being widely heralded as a miracle food because its taste is being likened to bacon due its smoky, salty and rich flavour. This humble and relatively affordable Irish organic product is therefore a healthy way to add flavour to vegetarian dishes. Why not try adding shredded Dulse to your vegetarian risotto or roasted vegetables for a more rich depth of flavour?

By comparison, kelp has a lighter, more unique taste which can depend on the water it’s grown in. Generally lightly salty and with a distinct taste of the ocean, kelp is perfect for extremely light cooking or for use in salads.

Who sells fresh seaweed?

Asian supermarkets have been stocking edible water plants for years, particularly seaweeds such as Nori, which is very widely used in sushi. There are a growing number of more local growers, harvesters and retailers, however, and Irish Seaweeds have been promoting native sea vegetables since 1990. Both fresh and dried seaweed is also readily available online.

How to make a seaweed salad

This sea lettuce salad is the perfect accompaniment when serving grilled or pan fried scallops or prawns:
Produces one serving.

  1. Soak your sea lettuce in ice water for at least 45 minutes before serving. 
  2. Mix a tablespoon of lime juice and a tablespoon of lemon juice with a pinch of finely sliced red chilli and a dash of oil, salt and pepper.
  3. Shred 50 grams of sea lettuce into a mixing bowl and add thinly sliced bok choy and a few sweet Piquanté peppers.
  4. Toss your salad in the dressing, garnish with thinly sliced spring onion and serve immediately.

By Oliver Bernard

 My years of experience working in pubs and restaurants means I am always interested in the latest industry trends. If I’m not exploring interesting new eateries, I’m trying to mimic them at home!