I’m a huge fan of seaweed – the edible kind – not just for its incredible health benefits (think vitamins A, C and the B’s, as well as minerals, calcium, magnesium, iron, phosphorous and potassium), but also because I like its varying textures and clean marine flavors. However, when one thinks of eating seaweed, their thoughts (or at least mine) typically turn to Asian fare.
Well, what would you say if I told you that Spain was a pioneer in the European edible seaweed market?
It’s true, and not only do the Spanish companies that dominate this market do very well among this country’s top, avant-garde chefs, but they also are extremely successful in terms of export, selling their quality products to markets as near as Europe and as far away as Japan.
The Spanish edible seaweed market is also noteworthy in that these products come from different coastlines and completely different areas. Though most companies operate in the northern coastal waters of Galicia, Andalusian company Suralgae harvests its seaweed from the Bay of Cadiz in the south.
Don’t believe me? Get your own taste of Spanish seaweed in Seaweed from Spain: Savoring the Treasures of the Sea, on Foods and Wines from Spain.