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UK: The Unstoppable Rise of Seaweed

UK: The Unstoppable Rise of Seaweed

What is slimy, a bit smelly and all the rage in fashionable kitchens? Seaweed. Touted as “the new kale,” it’s popping up everywhere, from restaurant menus to Tesco’s vegetable aisles. The chain became the first major supermarket in Scotland to stock fresh, edible seaweed, selling 80-g punnets of tagliatelle-like sea spaghetti, harvested on the Cornish coast. Many people’s experience with seaweed starts and ends with the nori sheets used to wrap sushi, but perhaps it’s time for a change. “It has that savoury flavour we all love,” says Stephen Harris, chef proprietor of The Sportsman. “It’s like bass in music, it gives a broad bottom end to your food.” It is also available locally in abundance. UK waters hold more than 600 varieties broadly categorised into red, green and brown algae. It can be consumed fresh, or works well dried, either as is, or rehydrated in fresh water. (Source: theguardian.com)