Seaweed

Seaweed in Brittany

You can’t miss it when you’re at the seaside, and we think we know about seaweed, but in fact it has many a secret to reveal. Seaweed does not have roots, but crampons, to attach onto rocks. It draws its benefits directly from sea water and is a concentrate of trace elements, iodine, vitamins and mineral salts. Used in farming since the 17th century, seaweed is now an ingredient making a name for itself in Breton cuisine. Out of the nearly 800 species of seaweed in Brittany, around ten edible species are authorised for sale.

Where are they produced?

Spread over the entire coast of Brittany, the large-scale production of seaweed is mainly concentrated in the Iroise Marine Park, as well as off Léon and the Pink Granite Coast. In the Southern Finistère, off the coast of Lesconil Algolesko cultivates nearly 150 hectares in a Natura 2000 site. Brittany is considered the largest seaweed field in Europe and here in these protected zones it benefits from remarkable water quality which allows the seaweed to have the organic certification. Roscoff, “capital of seaweed”, has set up an internationally-reputed research centre dedicated to these marine plants, the Roscoff Marine Station.

Recognising edible seaweed

Seaweed can be identified by its colour. Note that crithmum and samphire are not seaweed, but marine plants.

Brown algae

• Thongweed: also known as “sea spaghetti” in reference to its long and flat appearance, it can grow to four metres. It is eaten like a vegetable, boiled or fried.
• Royal Kombu: this is edible kelp with a meaty texture and smoky taste. It is used to wrap fish or meat.
• Wakame: it is known as sea fern due to its appearance. It has a salty taste and is ideal in salads or added to soups and hot preparations.

Red algae

• Dulse: this thin and transparent algae with a full-bodied taste is collected on the Breton coasts and goes very well with shellfish and seafood. It is also served in the form of flakes or crisps.
• Nori: known as an ingredient in the preparation of sushi, this algae with its slightly smoky flavour is also served in the form of spread, pestos, a condiment or as crisps.

Green algae

• Sea lettuce: it looks like lettuce, with large leaves, hence the name. It tastes similar to sorrel, making it ideal raw in salads, in smoothies, in crisps or papillote.

Blue algae

• Spirulina: this micro-algae with an emerald-blue colour that develops through photosynthesis is now famous for its use in cooking, as a dietary supplement or in cosmetics. It has incredible properties to strengthen immunity and make up for deficiencies. It contains three times more protein than meat. Brittany has a growing number of specialised products: Spiru’Breizh (FR) in the Gulf of Morbihan, Dana Spirulina (FR) next to Redon, Spiruline de Bretagne (FR) in Douarnenez.

Other products based on edible seaweed

As well as being used in many recipes, such as pasta, biscuits or cold meats, seaweed also enhances drinks. Seaweed tea by Tonnerre de Brest and Thalgo (FR) and Thalion (FR) infusions come in many unusual flavours. Beer lovers will also find something to please them with La Ouessane (FR)(wakame beer), La Grenouillette (FR) (dusle and kombu) and the organic amber beer Tonnerre de Brest