Seaweed On Your Dinner Plate: The Next Kale Could Be Kelp
You’ve heard that you should eat more kale. Now a small but growing industry wants you to eat more kelp.
Seaweed production has long been a big industry in Asia. But recently, American entrepreneurs have launched new enterprises that grow fresh and frozen seaweed right here in the States.
Just off the Maine coast, I caught up with Peter Fischer, Peter Arnold and Seth Barker, whose new venture, Maine Fresh Sea Farms, is yielding its first full harvest. From a small skiff out in the clean waters of Maine’s Damariscotta estuary, they winch up a rope that’s heavy with floppy sheets of glistening kelp.
Back in September, they set tiny starter plants of three varieties of edible seaweed out here: kelp, dulse and alaria. Now they have several wide lines of biomass that extend out for yards, bulging just under the water’s surface.
“These have been growing really fast,” Arnold says, marveling at the seaweed’s speedy growth. “Some of them are well over 10 feet.”