Go behind the scenes to see how the Oregon Seaweed team cultivates our fresh pacific dulse seaweed.
Is dulse the new kale?
Here is Oregon
Oregon Seaweed is farming dulse on the Oregon coast as a high-protein, carbon-absorbing vegetable. The company has two land-based farms in Garibaldi and Bandon.
Read more: https://www.hereisoregon.com/places/2…
[Alanna] Seaweed is just another component of eating the food that comes from the land you’re on.
I do compare it to it like an ocean kale.
We are the biggest land-based seaweed farm in the country, and one of the few that are growing dulse.
Dulse is a type of red seaweed that grows along the Oregon coast, but it kind of looks like a little fluffy red kale.
Oregon Seaweed was founded in 2015, and our first facility was installed in Bandon.
So in Bandon, we have 10 tanks. This farm they doubled the size of, so in Garibaldi we have 20.
Each tank can hold about 400 to 500 pounds of seaweed.
This stuff grows at about 200 grams per square meter per day in a tank that’s bubbling like this.
We think there’s a big market for fresh seaweed in the market, because we see it as a replacement for kale.
We just essentially start with a clump of seaweed that clones itself over time so our whole process is really simple, you know, we throw some seaweed in a tank, we pump-in fresh water every day at high tide, we circulate the water to allow the seaweed to kind of take turns in the sunlight, and in that whole process the seaweed just continues to grow and grow and grow.
Our dulse is super versatile. You can put it in pretty much anything.
As a fresh product, a lot of kitchens are using it and pairing it with local seafoods and different products that farmers are growing out here. It has a natural thickening agent in it, so it works really well for soup broths.
Make it into a fresh salad, if you eat it fresh, it kind of tastes, you know, it has a crunch to it. It kind of tastes to me like a salty carrot.
Cooking it pulls out this very like smoky, savory umami flavor. It turns out it’s kind of like Oregon wine in that the varietal down in Bandon is a little bit different than up here.
So it’s water, it’s all that cool stuff, so we’re gonna kind of call it, we’re the pinot noir of seaweeds.
It’s a carbon negative vegetable. It’s absorbing like a pound of carbon for every four pounds that we grow.
It’s super nutritious as well, so it has all the protein, pretty much every amino acid you need to survive, it has fiber, potassium. It’s really good for you, really good for the environment in so many different ways.