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.
off Arnhem Land
Dutch people be like “Arnhem is nowhere the sea, wtf?”
Also, this sounds amazing, both as a food and as a potential habitat. I’m curious how global-warming resistant this stuff is though.
I tried:
Changes in temperature and irradiance can affect the growth and physiology of Caulerpa lentillifera. Here is how these factors can impact this green alga:
- Temperature:
- Lower temperatures: C. lentillifera can become soft and decay, and the productivity of biomass decreases sharply when the temperature drops to 18°C[3]. Lower temperatures can also reduce chlorophyll content and decrease the maximum quantum yield of photosystem II (Fv/Fm) [4].
- Higher temperatures: High temperatures can also reduce chlorophyll content and decrease Fv/Fm value[4]. However, high rbcL expressions, which are related to carbon fixation, occur at 27.5°C[5]. This suggests that C. lentillifera may have some tolerance to higher temperatures.
- Irradiance:
- Light is an essential source of photosynthetic activity in algae, including C. lentillifera[3]. Adequate irradiance is necessary for optimal growth.
- Blue light or full white light treatments have been found to be beneficial for the cultivation of C. lentillifera[3]. This suggests that specific light wavelengths or a broad spectrum of light can enhance its growth.
- The specific effects of different irradiance levels on C. lentillifera growth and physiology are not mentioned in the available search results. Further research may be needed to understand the precise relationship between irradiance and C. lentillifera.
It is important to note that these findings are based on limited available information. More research is needed to fully understand the effects of temperature and irradiance on Caulerpa lentillifera and its overall sensitivity to climate change.
Citations: [1] https://www.infona.pl/resource/bwmeta1.element.springer-6adb7557-716d-3e42-9350-afadbfafccff [2] https://www.semanticscholar.org/paper/Effect-of-temperature%2C-irradiance-on-the-growth-of-Guo-Yao/bd8e6e77a06409a4005a4d5b5d1827f1e9313b20 [3] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6329336/ [4] https://link.springer.com/article/10.1007/s10811-014-0358-7 [5] https://www.researchgate.net/publication/272018854_Effect_of_temperature_irradiance_on_the_growth_of_the_green_alga_Caulerpa_lentillifera_Bryopsidophyceae_Chlorophyta [6] https://www.sciencedirect.com/science/article/abs/pii/S2211926421001235
My dude even did citations. Respect
It’s an AI that sources itself. I still would have some doubt about it.
The food is really amazing. I used to eat it in Okinawan restaurants when I lived in Japan. Someone described it like vegan caviar which is pretty accurate.
Do sea grapes taste like land grapes?
Edit: Nevermind.
"It has that popping sensation when you eat it and you get this explosion of salty flavours.
Iirc they taste more like kalamata olives (the big purple ones you get in Italian foods).
I like sea grapes as a garnish but had never considered them as another roe option for something like gunkan. Would definitely be interested though, they’re good and ethically easier to justify.
Been a while since I had them but I don’t recall the texture at all, which probably indicates that they’re closer to masago or tobiko than proper caviar? I feel like I’d remember if the texture was like caviar— it’s pretty unique— but at that point I’m guessing about myself, thereby making this comment a worthless contribution.
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!
