Kelp

Kelp Biology + What is Restorative Ocean Aquaculture?

Sugar kelp (saccarina latissima) is a brown macro-algae. 

All algae, including kelps are photosynthetic, and naturally scrub carbon dioxide (ocean acidification culprit and driver of climate change) from the marine environment. 

Through the respiration process, kelp absorbs the increasing amounts of carbon dissolved in seawater and converts it to dissolved oxygen. This reduces the effects of ocean acidification. 

Dissolved oxygen in the water directly benefits a diverse array of marine cronies-- lobsters, oysters, scallops, shrimp, mackerel, striper, octopus, squids, krill, worms. They all get more oxygen to breathe, and a less acidic environment to grow their shells. Ocean acidification has a devastating effect on larval shellfish, essentially dissolving baby shells as they grow, resulting in weak, easily diseased and gobbled clambabies who never get to grow up and be dunked in herb butter. 

The indirect benefits of increased oxygen are felt those of us who enjoy eating fish sandwiches, lobster rolls, clam platters, seafood towers, scallops crudo, crab dib and of course by the seals, porpoise, whales, lobstermen, and working waterfront in general. 

No fertilizers, pesticides or chemicals are ever used on our kelp or in the ocean. 

 

Health Benefits

Kelp is rich in vitamins, minerals and nutrients from the cold, clean salty ocean waters. Loaded with Vitamins A, C, K, E and B-6 B-12. 

Minerals: iron, iodine, magnesium, copper, zinc, thiamin, niacin, riboflavin. 

Kelp is high in fiber, has anti-inflammatory properties, and has been shown in studies to remediate the suffering of people with clinical depression.

Energetically, dried sugar kelp is nourishing, cooling and moistening. 

 

Umami 

Five well-known flavors are salty, sweet, bitter, and sour. Umami is the 6th flavor, which acknowledges the silky, savory flavors of meat, cheese, fish, tomatoes, mushrooms, and seaweeds.