By Ole G. Mouritsen
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Extra resources for Seaweeds: Edible, Available, and Sustainable
Sample text
The popularity of this wild strain of Chondrus crispus may lie in its appeal to both the eye and the palate. It has a distinct crunchy texture and a milder taste than other sea vegetables such as wakame. Its shape and three completely natural colors—pink, green, and yellow—are reflected in its somewhat poetic name, Hana-Tsunomata, meaning ‘flower Chondrus’ in Japanese. When fully hydrated it is very decorative, whether presented on its own or when lending an elegant touch to other dishes such as a salad.
For example, seaweeds that grow in depressions in a rocky coastline can become isolated in small water holes either by tidal or seasonal flux in the water level. In these water holes, the salt concentration goes up or down in the course of the day as water evaporates or when there is a sudden downpour. 5%, others in the great oceans with one of ca. 3–1%. As long as the seaweeds have an adequate supply of nutrient salts and can obtain energy from photosynthesis, they are able to deal with some variations in salt concentrations by regulating the content of substances such as ions, sugars, and amino acids in their cells.
It is assumed that this disparity is due to two factors: the Pacific is an older ocean and it is less affected by ice formation than the Atlantic. The difference is likely to be evened out over time as a result of natural dispersal and the incidental transfer of species from one ocean to another as a byproduct of dense shipping traffic. As the majority of seaweeds grow where the land meets the sea, they are constantly exposed to dramatic conditions such as dehydration, physical wear and tear, and drastic changes in temperature and salt content.
