Eat like a Fish is Bren Smith’s mantra and the title of his book. He is also the Executive Director of GreenWave, an organization that champions and assists ocean farmers. Bren believes the future of food will involve farming over 500 varieties of seaweed such as dulce, kelp and nori, for food and a host of other uses, but notes that this revolution is going to take a change in our taste.
Are we ready to swap our Kale for Kelp? According to Bren, this is nothing new:
There is a skepticism that we can change what is on our plate to something as ‘unamerican’ as seaweed…
But there is this whole culinary history of seaweeds in the West. Harvesting seaweed has been happening in North America for 5000 years. There was the kelp highway going all along South America. Even hundreds of miles inland people were eating seaweed. There was the seaweed potato. There was seaweed as a bar food in Irish and Scottish pubs. Italians used it to ferment their cuisine. It’s just been completely lost.
According to Bren, seagreens are not just the foods of the future, but the foods of the past that need to be reintegrated into our diets. The history of seaweed in cuisine reveals rich and complex flavor profiles that can be utilized by chef and amateur alike. Such as the seaweed potato, which involves planting potatoes in dulce, which acts as a nutrient-dense fertilizer and an umami flavor enhancer for the potato itself.
However, the road to getting seaweed on plates has not always been smooth. Bren worked with a variety of chefs before he found one that could elevate the often undervalued sea “weed”.
It turned out that what I needed was the brilliance of chefs that specialize in vegetables…
So I gave it to a chef, Brooks Headley, in New York City. He made barbecue kelp noodles with parsnips and breadcrumbs. No one even thought of it as seaweed because you get that heat of the barbecue sauce, the soft roundness of the parsnips. So the noodles as a delivery device that we all know and eat, the kelp is a great noodle because it stays al dente. And no one even blinked at it. And that was the beginning of the journey of really trying to figure out what are the new kinds of flavors and mouth fields we need to bring to the kelp that we grow.
Since working with Headley, Bren has spread the movement to other chefs and restaurants, and included recipes in his Eat Like a Fish to help the average cook incorporate seagreens. Bren is not alone in his mission to change our plates.
Leslie Booher, a California based ocean farmer and co-founder of Sunken Seaweed, focuses on researching seaweeds as well as growing them in order to aid other farmers. She notes the importance of growing the seaweed industry to achieve the valuable goals of ocean farming:
The overarching goal is to reforest the coastline…
The reason my partner and I got into this was because we were living in the Humboldt area studying the coastline as part of a surveying team. And during that time we saw this kind of systemic collapse of the ecosystem up there that resulted in about a 96% loss of kelp canopy. So that was a wake up call to create a career, an industry reforesting kelp and reinvigorating those ecosystems. So the mission of ocean farming is to leave the ocean better than we find it. Constantly working towards reforesting kelp ecosystems.
Thanks to Sunken Seaweed, GreenWave, and other ocean farming organizations, you will now see seaweed dishes on the menus of restaurants and can have it on your plate at home, as many ocean farmers now offer their products be shipped to your door.
Incorporating kelp into our diets helps our personal wellness in addition to the planet. As controversy over fish consumption rises and the average consumer has to balance nutrition, access, and health with every purchasing decision, kelp may be a less convoluted alternative to fish. Addressing this question, Bren showed his natural ability to dispel seemingly complex questions with simple answers.
Why are we eating fish for Omega 3s, rather than eating what the fish eat? I wish this was more complicated, I’d sound smarter…
Fish don’t make omega 3s, they eat them. So by eating like fish, we get the benefits while reducing the pressure on fish and fish stocks. Seaweeds have more protein than red meat, more vitamin C than citrus fruits, more vitamin D than milk. They are stunningly packed with nutrients. We are in this historical moment where we need to grow food that is resilient. For me that happens to be kelp, which is absolutely disgusting. Look, I have no interest in eating it at all.
But when we hand it to our chefs they can they transform it into something that is palatable, beautiful, delicious.
Dulce can be spread over food as an alternative to salt, or swap your kale for kelp.
To begin the journey to eat like a fish, find recipes featuring seagreens from Brooks Headley here.
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