A remote island in the Northern Territory is getting ready to farm native varieties of seaweed, including a sea grape “that bursts in your mouth like caviar”.
Chief executive Steve Westley said the remote community was excited about the opportunities.
"It has that popping sensation when you eat it and you get this explosion of salty flavours.
An ocean of flavours Dr Alex Campbell is a seaweed expert from the University of the Sunshine Coast (USC) and said Australia’s edible seaweed industry was still in its infancy compared to other nations.
“There’s some really amazing seaweeds growing around Australia’s coast and lots of them don’t grow anywhere else in the world,” Dr Campbell said.
“I’m really excited about the sea grapes because, regardless of external markets, this could become something the community can harvest and consume, something that’s really healthy,” she said.
This is the best summary I could come up with:
A remote island in the Northern Territory is getting ready to farm native varieties of seaweed, including a sea grape “that bursts in your mouth like caviar”.
The Yagbani Aboriginal Corporation on South Goulburn Island, nearly 300 kilometres from Darwin, is already home to the NT’s largest oyster farm and has now signed up to a five-year edible seaweed trial.
Chief executive Steve Westley said the remote community was excited about the opportunities.
He said local sea grapes were already growing naturally on some of the oyster lines.
"Most seaweeds have that umami flavour, which we associate with Japanese food and sushi.
Dr Campbell visited the trial site on South Goulburn Island this month and said the region had great potential.
The original article contains 292 words, the summary contains 110 words. Saved 62%. I’m a bot and I’m open source!