By and large, from what we understand, seaweed is good for you … it just tastes like … well … seaweed. Maybe you’re into that “spat out of the ocean onto hot sand” taste, but many of us have a hard time with it.
Chris Langdon, who leads research in shellfish aquaculture at Oregon State University, has been breeding new varieties of dulse at Hatfield Marine Science Center for several years. (Photo by Stephen Ward.)
But, still, it’s a superfood that could healthy-up our diet of potato chips and beer, so the scientists at Oregon State University have been tinkering with strains of “succulent red marine algae called dulse” to find more palatable varieties.
They came up with one that tastes like bacon, they say.
“In Europe, they add the powder to smoothies, or add flakes onto food,” the lead researcher said in a news release. “There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing. When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor.”
The release adds,
… researcher Chris Langdon and colleagues at OSU’s Hatfield Marine Science Center have created and patented a new strain of dulse – one he has been growing for the past 15 years.
This strain, which looks like translucent red lettuce, is an excellent source of minerals, vitamins and antioxidants – and it contains up to 16 percent protein in dry weight, Langdon said. …
“The dulse grows using a water recirculation system,” Langdon said. “Theoretically, you could create an industry in eastern Oregon almost as easily as you could along the coast with a bit of supplementation. You just need a modest amount of seawater and some sunshine.”
Well, okay. Maybe they can dry it and sprinkle it on our cheeseburger?
Jake Ellison can be reached at 206-448-8334 or jakeellison@seattlepi.com. Follow Jake on Twitter at http://twitter.com/Jake_News. Also, swing by and *LIKE* his page on Facebook.
If Google Plus is your thing, check out our science coverage here.
from The Big Science Blog http://ift.tt/1MsB7nn
By and large, from what we understand, seaweed is good for you … it just tastes like … well … seaweed. Maybe you’re into that “spat out of the ocean onto hot sand” taste, but many of us have a hard time with it.
Chris Langdon, who leads research in shellfish aquaculture at Oregon State University, has been breeding new varieties of dulse at Hatfield Marine Science Center for several years. (Photo by Stephen Ward.)
But, still, it’s a superfood that could healthy-up our diet of potato chips and beer, so the scientists at Oregon State University have been tinkering with strains of “succulent red marine algae called dulse” to find more palatable varieties.
They came up with one that tastes like bacon, they say.
“In Europe, they add the powder to smoothies, or add flakes onto food,” the lead researcher said in a news release. “There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing. When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor.”
The release adds,
… researcher Chris Langdon and colleagues at OSU’s Hatfield Marine Science Center have created and patented a new strain of dulse – one he has been growing for the past 15 years.
This strain, which looks like translucent red lettuce, is an excellent source of minerals, vitamins and antioxidants – and it contains up to 16 percent protein in dry weight, Langdon said. …
“The dulse grows using a water recirculation system,” Langdon said. “Theoretically, you could create an industry in eastern Oregon almost as easily as you could along the coast with a bit of supplementation. You just need a modest amount of seawater and some sunshine.”
Well, okay. Maybe they can dry it and sprinkle it on our cheeseburger?
Jake Ellison can be reached at 206-448-8334 or jakeellison@seattlepi.com. Follow Jake on Twitter at http://twitter.com/Jake_News. Also, swing by and *LIKE* his page on Facebook.
If Google Plus is your thing, check out our science coverage here.
from The Big Science Blog http://ift.tt/1MsB7nn
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